Sweet Potato Brulee
It is so hard to believe we’re well past the end of summer and the holidays are rapidly approaching. So to get started on our holiday menus, I am re-posting my classic sweet potato casserole 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.
An elder once told me the body becomes physically exhausted at the turn of each season. For a perhaps a week now I have been sleeping more, yet wanting more than I am giving myself. I love Autumn’s cool not cold weather and with my birthday being in October, Fall is my absolute favorite season. But with all the global strife going on, my general positive outlook has not remained steadfast. I have a previous post for anyone like me who may be struggling to always remain optimistic. Exercise, which I did not previously mention, is a miracle salve for down days. Philosophically, I know this time will pass and those of us still upright will be stronger for it.
Helping others and having human connections is also critical to happiness. Contrary to what many may think, African Americans have strong kinship bonds. The cultural trait likely helped our antecedents survive many of the hardships and horrors they experienced. Another African-American staple passed down 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. Nurture yourself, then others and repeat forever. Preparing a Sweet Potato Brulee will be a fortuitous start. Thrive!
Sweet Potato Brulee
- Paring Knife
- Food Processor or Grater
- Electric Hand Mixer or Whisk
- Large Mixing Bowl
- 2-quart shallow Baking Dish
- Large Wooden Spoon or Spatula
- 2½ cups Organic Sweet Potatoes grated
- 2 Organic Eggs
- ¾ cup Organic Whole Milk
- ¾ cup Organic Half & Half
- ½ cup Organic Raw Cane Sugar
- ¼ cup Organic Salted Butter
- 1½ tbsp Organic Agave Syrup
- ¾ tsp Real Salt
- ½ tsp Organic Pumpkin Pie Spice
- Preheat oven to 400 degrees.
- Grate sweet potatoes and set aside.
- Cream butter, sugar and agave syrup.
- Mix in eggs, pumpkin pie spice, salt, half & half and milk with butter and sugar.
- Fold sweet potatoes into the milk mixture, evenly incorporating.
- Butter baking dish with a pat of butter.
- Pour sweet potato mixture into the dish and bake for 1 hour.
- Serve immediately.