Ingredients
Scale
- 7 medium Japanese sweet potatoes
- ⅔ cup sugar
- 3 egg yolks
- ¼ cup cornstarch
- ¼ tsp salt
- 3 cups milk
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- ¼ cup sugar (for caramelizing)
Instructions
- Preheat your oven to 392℉ (200℃) and wrap each sweet potato in aluminum foil. Roast for 1 hour and 10 minutes until tender.
- In a saucepan, whisk together ⅔ cup sugar, ¼ cup cornstarch, and salt. Gradually add in the milk while stirring until smooth. Heat over medium heat until thickened.
- Lightly beat the egg yolks in a separate bowl. Temper them by adding a small amount of the hot milk mixture, then whisk back into the saucepan.
- Cook for an additional 2 minutes, then remove from heat. Stir in butter and vanilla extract until smooth.
- Allow the custard to cool at room temperature before filling each hollowed sweet potato with it.
- Sprinkle caster sugar on top of each filled sweet potato and use a blowtorch to caramelize until dark amber.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 half-filled sweet potato (100g)
- Calories: 220
- Sugar: 18g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 110mg