Sweet Potato Creme Brulee

• medium sweet potatoes, baked, skinned, and mashed↗2
• brown sugar↗1⁄4 cup
• fresh lemon juice↗1 tablespoon
• whipping cream↗1 quart
• sugar↗1 cup
• large egg yolks↗8
• vanilla extract↗1 tablespoon
• brown sugar↗1⁄3 cup
• Garnish
• chopped toasted pecans

Step-by-step instructions

1. 1

   Combine mashed sweet potatoes, 1/4 cup brown sugar, and lemon juice; spoon potato mixture into a buttered 10-inch quiche dish to form a 1/4-inch-thick layer.

2. 2

   Stir together cream, 1 cup sugar, egg yolks, and vanilla in medium saucepan. Cook over low heat, stirring constantly, about 5 minutes or until hot. Pour over sweet potato mixture in prepared dish. Place dish in a shallow baking pan. Add hot water to pan to a depth of 1 inch.

3. 3

   Bake at 325° for 1 hour or until knife inserted in center comes out almost clean. Remove from water. Cool on a wire rack. Cover and refrigerate at least 8 hours.

4. 4

   Sprinkle custard with 1/3 cup brown sugar; place custard on jellyroll pan. Broil 5 1/2 inches from heat about 2 minutes or until sugar melts. Let stand 5 minutes to allow sugar to harden before serving. Garnish, if desired.