Sweet potatoes with crème brûlée

6 servings | 120 minutes | Level of difficulty: high

Ingredients

sweet potatoes

egg yolks

30 g

sugar

tbsp cornflour

70 g

sweet potato purée

125 g

whipping cream

125 ml

milk

Sugar

Preheat the oven to 180°C.

Wash and dry the sweet potatoes and wrap them in tin foil. Place them on an oven tray and bake for 45 min, or until they are soft when pricked with a knife.

Remove from the oven and cool until they are not hot to the touch.

Slit the potatoes open lengthwise with a knife and remove two or three spoonfuls of flesh from each one.

Preheat the oven to 180°C.

Wash and dry the sweet potatoes and wrap them in tin foil. Place them on an oven tray and bake for 45 min, or until they are soft when pricked with a knife.

Remove from the oven and cool until they are not hot to the touch.

Slit the potatoes open lengthwise with a knife and remove two or three spoonfuls of flesh from each one.

In a bowl, mix the sugar with 1 tbsp cornflour. Add the egg yolks, whipping cream and milk and mix until combined. Add 70 g of the set aside sweet potato purée and mix. You can sieve the ingredients to avoid any lumps.