Sweet Potato Brulee

Sweet Potato Brulee

It is so hard to believe we’ve almost reached the end of October and the holidays are rapidly approaching. So to get started on our holiday menus, I am re-posting my classic Sweet Potato Pudding recipe. Truly more of a sweet potato brulee or custard than a pudding, Pumpkin Pie Spice ensures this dish will become one of your family’s favorite.

A true African-American staple passed down to from our African ancestors, yams or sweet potatoes can be eaten as a side-dish or dessert. The tubers are also good for you because they regulate blood sugar and contain more Vitamin A than almost any other food source.

Sweet Potato Brulee

1/4 Cup Organic Salted Butter

1/2 Cup Organic Raw Cane Sugar

1 1/2 Tablespoon Organic Agave Syrup

2 Organic Eggs

1/2 tsp Organic Pumpkin Pie Spice

3/4 teaspoon Real Salt

3/4 Cup Organic Half & Half

3/4 Cup Organic Whole Milk

2 1/2 Cups Organic Sweet Potatoes

Preheat oven to 400 degrees. Cream butter and sugar or agave syrup. Mix in eggs, pumpkin pie spice, salt, half & half and milk. Grate sweet potatoes by hand or in a food processor and fold into liquid mixture. Pour into a shallow, 2-quart, buttered baking dish and bake for 1 hour. Serve immediately.

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