Japanese Sweet Potato Creme Brulee (Vegan Friendly)
Take your roasted Japanese sweet potatoes (yakiimo) to the next level by making a sweet potato brulee. This brulee is made right in the sweet potato and is naturally vegan. My recipe is inspired by the sweet potato brulee made popular by the shop Imo Pippi in Japan. Note: the cooking time in this recipe does not include roasting time.
Equipment
- Blender
Ingredients
- 1 roasted Japanese sweet potato around 140g, see notes
- 35 g soy milk
- 10 g granulated sugar (divided in half)
Instructions
- If using a leftover roasted sweet potato that has now been chilled, reheat in the microwave until warm.
- Slice sweet potato in half lengthwise.
- Use a spoon to scoop out the middle of the sweet potato, leaving a border around the edges to create a small "bowl" out of each half. From one medium sweet potato, I scooped about 70g out.
- Blend scooped sweet potato with soy milk and 5g of sugar (a little under one teaspoon).
- Scoop blended sweet potato back into your sweet potato halves, smoothing out the top.
- Sprinkle the remaining sugar over the top of each sweet potato half.
- Use a blow torch to brulee the sugar. Serve immediately.
Notes
- I roast my sweet potatoes at 425 degrees F. Wash your sweet potatoes very well, poke holes in them with a fork, and bake for one hour.
- I make a huge batch of roasted Japanese sweet potatoes and keep leftovers in the fridge. You can use either leftover sweet potatoes or freshly cooked sweet potatoes for this recipe. I did not include the roasting time in this recipe since I use leftovers.