Mashed Sweet Potato Brulee Recipes

MASHED SWEET POTATOES BRULEE

Steps:

• When the potatoes are cooked and soft, combine them with milk, butter, salt, cinnamon and nutmeg in a large bowl and mash or puree until smooth.
• Spoon into a 9 x 9 or 11 x 7-inch baking dish. Bake at 350 covered, until heated through, about 20 minutes. If making ahead, and baking from the refrigerator, add more time as needed until the center is hot.
• Preheat the broiler.
• Sprinkle 1/2 cup brown sugar evenly over top.
• Broil about 6 inches from the flame until the sugar melts and becomes caramelized, careful not to burn. About 2 to 3 minutes.
• Let it stand until the melted sugar hardens (about 5 minutes).

MASHED SWEET POTATO BRULéE

Steps:

• 1. Heat the oven to 400 degrees F. Grease a gratin dish (or shallow baking dish) with some of the butter.
• 2. Heat the potatoes if necessary and mash them with the butter, a sprinkle of salt and pepper, and a dash of nutmeg. Put the sweet potatoes in the gratin dish, and smooth the top.
• 3. Sprinkle the top with the chopped walnuts. Bake until the dish is hot and golden on top, 15 to 20 minutes.
• 4. Remove the dish from the oven. Sprinkle the top evenly with the brown sugar. Turn on the broiler and adjust the rack to about 4 inches from the heat source. Broil, watching carefully and turning the dish as necessary. When the sugar bubbles and browns, it's ready. Let it sit for a few minutes before serving.

BRûLéED MASHED SWEET POTATOES

Steps:

• Preheat broiler.
• Combine first 6 ingredients in a bowl. Spoon potato mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle 1/2 cup brown sugar evenly over top. Broil 2 minutes or until sugar melts. Let stand until melted sugar hardens (about 5 minutes).

MASHED SWEET POTATOES BRULEE RECIPE

Steps:

• Combine sweet potatoes with milk, butter, salt, cinnamon, and nutmeg in a large bowl and mash or puree until smooth.
• Spoon into a 9 x 9-inch or 11 x 7-inch baking dish. Bake at 350 degrees F covered until heated through for about 20 minutes.
• Preheat the broiler.
• Sprinkle 1/2 cup brown sugar evenly over top.
• Broil about 6 inches from the flame until the sugar melts and becomes caramelized for about 2 to 3 minutes.
• Let it stand until the melted sugar hardens.

MASHED SWEET POTATOES

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 20 to 30 minutes.
• With an electric mixer on low, blend potatoes, slowly adding milk, about 1/2 a cup at a time. Use more or less to achieve desired texture. Add butter and maple syrup to taste. Blend until smooth. Serve warm.

SWEET POTATO CRèME BRûLéE

Steps:

• Heat oven to 325°F. Butter 10-inch quiche dish.* In medium bowl, mix mashed sweet potato, 1/4 cup brown sugar and the lemon juice. Spoon mixture into quiche dish.
• In 2-quart saucepan, stir together whipping cream, granulated sugar, egg yolks and vanilla. Cook over medium-low heat about 15 minutes, stirring frequently, until hot (do not boil). Pour over sweet potato mixture. Place dish in shallow pan. Place pan in oven. Pour enough boiling water into pan to depth of 3/4 inch (about halfway up side of dish).
• Bake 1 hour or until knife inserted in center comes out almost clean. Carefully remove dish from water. Cool on cooling rack. Cover; refrigerate at least 8 hours.
• Set oven control to broil. Sprinkle custard with 1/3 cup brown sugar; place dish in 15x10x1-inch pan. Broil with top 4 to 6 inches from heat 3 to 5 minutes or until sugar is melted. Let stand 5 minutes before serving.

SWEET POTATO CREME BRULEE

Steps:

• Heat oven to 300 degrees F.
• Place the Bruce's® Yams Cut Sweet Potatoes in a bowl and remove any fibers. Using a hand held beater, whip until yams are creamy and contain no lumps; set aside.
• Place the cream in a heavy saucepan and slowly bring to a simmer; remove from heat and cool 5 minutes.
• In a separate bowl, combine the brown sugar, egg yolks and brandy. Whisk mixture until smooth and the brown sugar has dissolved.
• Temper the cream into the eggs by slowing adding it into the bowl while constantly whisking. This process should be done slowly, in order to not cook the eggs.
• Fold in whipped sweet potatoes then strain the custard through a fine-mesh sieve into a clean container. Ladle the egg mixture into 4 ramekins, leaving 1/4 inch at the top.
• Place the ramekins in a large, glass baking dish and place in oven. Carefully pour boiling water into the baking dish until it reaches halfway up the sides of the ramekin.
• Bake for 35 minutes or until custards are almost completely set. Turn off the oven and let sit undisturbed for 10 minutes. Carefully remove baking dish from oven and allow ramekins to cool completely in the water bath.
• Transfer to the refrigerator and chill for 5 hours.
• Remove custards from the refrigerator 15 minutes before you want to serve them. Sprinkle the tops evenly with the granulated sugar and brulee the tops with a small confectioner's torch or place under the broiler for 2-3 minutes until the sugar has caramelized. Garnish with whipped cream and maraschino cherries before serving, if desired.