Borrowing from the classic dessert crème brûlée, this dish has a hard candy topping, a crisp contrast to the creamy sweet potatoes.
6 cups hot mashed sweet potatoes (about 4 pounds)
3/4 cup whole milk
3 tablespoons butter, softened
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup packed brown sugar
How to Make It
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).
I made this recipe a few years ago for thanksgiving and it was a huge hit! It is usually devoured within minutes every year. The only thing I do different is that I roast the sweet potatoes whole in aluminum foil the day before and I prepare everything else at last minute. Still, the bruleed topping is to die for.
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