Maple Sweet-Potato Crème Brûlée

Preheat oven to 400 degrees F.

Prick the sweet potato’s skin all over with a fork. Place sweet potato on a sheet pan and roast until tender, approximately 35 minutes. Let cool, then peel and pulse in a food processor until smooth.

In a large bowl, use a hand mixer to whip egg yolks, egg, and ½ tablespoon sugar until pale and the mixture drips in ribbons from the beaters, about five minutes.

In a separate bowl, beat together sweet potato purée, cream, vanilla, and maple syrup. Add the sweet potato mixture to the egg mixture and beat until just combined.

Adjust oven temp to 300 degrees F.

Distribute the custard evenly between four shallow ramekins. Place ramekins inside a deep casserole dish and carefully pour in enough hot water to reach halfway up the sides of the ramekins.

Transfer to oven and bake for 40 minutes or until custard barely jiggles when moved. Allow to cool in the water bath for 30 minutes, then transfer to the refrigerator to cool overnight or for at least six hours.

Just before serving, cover the surface of the custard with a thin, even layer of cane sugar. Use a brûlée torch to melt it, or place on a baking sheet on top rack of oven and broil on high, turning roughly every 30 seconds for five to seven minutes, until dark golden brown and bubbling.