Description
These Brûléed Sweet Potatoes are such a little treat, y’all. Traditional sweet potatoes are halved and baked until fork-tender, then the flesh is combined with spices, butter, and more. The filling is put back into the sweet potato skins and finished with sugar for the perfect brûlée effect. Top them with a bit of marshmallow crème and torch once more for the dreamiest side item, snack, or dessert!
Ingredients
- 3 medium sweet potatoes, rinsed & pat dry
- 3 tablespoons packed dark brown sugar
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- Pinch of salt
- 4 tablespoons unsalted butter, melted
- 1 tablespoon vanilla essence (extract or paste)
- 1 tablespoon orange zest
- ½ cup caster/superfine sugar, for the brûlée
- Marshmallow crème- optional (but highly recommended!)
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Bake the sweet potatoes for 45 minutes to 1 hour or until the potatoes are fork-tender.
- After baking, let the potatoes rest for a bit until they’re cool enough to handle. Then carefully slice each potato in half lengthwise.
- Gently scoop out the potato flesh (set the skins aside) & place them into a large bowl. Add the sugars, cinnamon, salt, butter, vanilla essence, and orange zest. Then use an electric hand mixer to beat the mixture until well combined and smooth.
- Spoon the sweet potato mixture back into the potato skins & use the back of a spoon to smooth the top once you reach it.
- Place the filled sweet potatoes onto a platter & sprinkle the surface with caster/superfine sugar to coat. Then use a kitchen torch to brûlée them until the sugar is crisp. Feel free to sprinkle them with more sugar & repeat the torching process until the desired brûlée effect is achieved. You want a thick, sugary crust on each one.
- Add a dollop of marshmallow crème to the top of the sweet potatoes & torch again to get it toasty.
- Serve these bruleed sweet potatoes immediately. Enjoy!
Notes
- Please read blog post in its entirety for more tips + tricks.