Becky Luigart-Stayner; Jan Gautro
14 servings (serving size: about 1/2 cup)

Borrowing from the classic dessert crème brûlée, this dish has a hard candy topping, a crisp contrast to the creamy sweet potatoes.

How to Make It

Step 1

Preheat broiler.

Step 2

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).

Ratings & Reviews

skerida's Review

November 13, 2013

FoodPhotog's Review

November 27, 2009
I've never liked sweet potatoes, but these? O...M...G...INCREDIBLE. And they are great for breakfast, too!

mcsw204's Review

November 02, 2009
This recipe is a definite keeper. I add chopped pecans in the topping.I have also added a can of drained pineapple tidbits to the potato mixture. This dish is also good with pork roast.

Dannie's Review

November 25, 2008
This is an easy recipe that the entire family loves. I have been making this for Thanksgiving and Christmass every year. The only thing I do different is adding more brown sugar.

mrsphoenix's Review

November 11, 2008
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.