Sweet Potato Creme Brulee
|1 quart||whipping cream|
|1/2 teaspoons||ground nutmeg|
|1 teaspoons||ground cinnamon|
|1 1/4 cups||brown sugar, firmly packed|
|1 1/2 cups||sweet potatoes, mashed|
|1/2 cups||toasted pecans, chopped (optional)|
- Stir together sweet potatoes, ¾ cup brown sugar, cinnamon and nutmeg until well combined. Spoon into a 10 to 11-inch deep quiche dish coated with cooking spray to form a bottom layer. Beat together egg yolks and sugar in a large glass bowl; stir in whipping cream and vanilla until thoroughly mixed.
- Cover and heat in microwave on HIGH for 3 minutes; stir and continue heating for another 3 minutes. Stir and heat another 2-3 minutes or until mixture is hot.
- Gently pour over pumpkin layer. Place dish in a shallow baking pan. Add hot water to baking pan to depth of 1-inch. Bake crème brulee at 325ºF for one hour or until the knife inserted near center comes out clean and the center shakes slightly.
- Remove from water bath and cool on wire rack. Refrigerate several hours or overnight. When ready to serve, sprinkle top of crème brulee evenly with additional ½ cup brown sugar.
- Place on baking pan and broil 5-8 inches from the heat until the sugar melts, or about 2 minutes. Let stand a couple of minutes for the sugar to harden. If desired, sprinkle toasted pecans around the rim of the crème brulee, add a dollop of whipped cream, and serve.
- *Refrigerate leftover egg whites in a covered container for up to four days, or freeze for up to a year in a tightly sealed freezer container.