Thursday, March 1, 2012

Sweet Potato Brulee

The sweet potato is a food I'm still new to. I don't think I ever had a sweet potato growing up so they were lumped into that unfortunate grouping of "I've never had one, therefore I must hate them".  This recipe is a nice deviation from a traditional mashed sweet potato or a sweet potato casserole. If you happen to have a mini brulee torch, the tops of your will be much more browned than mine are. I needed to place mine under the broiler and it did have the nice crisp texture on top, but from the photo you can see the color didn't get as browned as one would expect from a brulee. The flavors were amazing. I ate this with a simple sauteed chicken breast and loved the combination of the chicken and some of the brulee in one bite.

For a quick health update, I think I've finally turned the corner on this cold and am starting to slowly recover. I noticed this morning I feel a little better than I did yesterday, and so far don't need any cold medicine to make it through the day. Hopefully after this weekend I'll be back to 100% and and FINALLY get back to the workout plan I started back in January before I got sick the first time. I swear, every time I start working out I get sick. Ugh!


Ingredients
-3 medium sweet potatoes, peeled and cut into chunks
-1/4 stick unsalted butter
-1/3 cup fat free half&half
-1/2 cup brown sugar
-pinch nutmeg
-pinch cinnamon
-Salt and pepper to taste
-2-3 tablespoons sugar in the raw

1. Preheat oven to 375 degrees. Set aside 4 ramekins.

2. Boil potatoes until tender, drain and return to pot. Add butter and half & half and mix with a handheld electric mixer. Add the brown sugar, salt & pepper, and dash of nutmeg and a pinch of cinnamon and mix 1-2 minutes until blended and not lumpy.

3. Spoon into ramekins and bake for 10 minutes. Remove from oven and sprinkle the tops with sugar in the saw until tops are covered. Place under broiler to caramelize the top. Watch carefully to avoid burning. If you have creme brulee torch, use instead of broiler. Serve immediately.


Source: Chef Mommy

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