SWEET POTATO CRÈME BRÛLÉE

First, peel the sweet potatoes and cut them into slices about 1 cm thick. Weigh the milk and cream, and gently heat them together with the sweet potatoes until they are cooked through

Mix the egg yolks with the sugar.

Once the sweet potatoes are cooked, blend them thoroughly using a hand blender or a stand mixer. Add the egg yolk and sugar mixture, and blend gently until combined.

Pour the mixture into the ramekins and bake in a convection oven at 100 °C for 12 minutes.

Since the sweet potato crème brûlée features an autumnal, earthy note and a velvety, quite rich texture due to the root vegetable, it pairs beautifully with components that offer either freshness/acidity or a spicy depth.

Here are a few well-matched ideas for garnishes, sides, and drinks:

Fruity components (as a contrast to the sweet potato)
Fruity, acidic components serve as an excellent flavour contrast to the natural sweetness of the sweet potato. A quick ragout made of preserved berries like blackberries, raspberries, or blueberries—optionally refined with a bit of thyme or rosemary—provides a pleasant freshness. Alternatively, a salad of orange and grapefruit segments or a light orange-ginger compote works perfectly. Pomegranate seeds are also a wonderful addition, as they bring a fine texture and a visual contrast to the plate alongside their acidity.

Spices and toppings
For the final flavour touch, both the mixture before baking and the subsequent crust can be refined. Autumnal spices such as cinnamon, nutmeg, tonka bean, or cardamom, added directly into the cream-milk mixture, perfectly highlight the aroma of the sweet potato. For a crunchy topping alongside the caramel crust, lightly toasted pecans or walnuts previously tossed in maple syrup are ideal.

Matching drinks
As a harmonious accompaniment, drinks that elegantly balance the richness of the dessert are recommended. Served from the Whipper or iSi Nitro, a refreshing Nitro Cold Brew Coffee or a Nitro Black Tea with their fine crema and bitter notes offer an ideal counterpoint. In terms of wine pairing, noble sweet wines such as a Sauternes, a Gewürztraminer Spätlese, or a mild, aged port wine harmonise beautifully. As a digestif, a fine Swiss Williams pear or quince brandy rounds off the dessert, as it perfectly highlights the earthy notes of the sweet potato.

Recipe and video by Allan Gremlich (Instagram: @chef_grem)