Mashed Sweet Taters Brulee

 

Chef Mindy Segal’s sweet potato and butterscotch crème brûlée recipe | Recipes | Whole Foods Market

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sweet potato creme brulee

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Mashed Sweet Potatoes Brulee are seasoned with with a hint of cinnamon and nutmeg topped with a caramelized brown sugar crust. Mashed Sweet Potatoes Brulee Sweet potatoes are a must for Thanksgiving and this dish will be a hit on your Holiday table. Heat the oven to 400 degrees F. Grease a gratin dish (or shallow baking dish) with some of the butter. 2. Heat the potatoes if necessary and mash them with the butter, a sprinkle of salt and pepper, and a dash of nutmeg. Put the sweet potatoes in the gratin dish, and smooth the top.

Combine first 6 ingredients in a bowl. Spoon potato mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle 1/2 cup brown sugar evenly over top. Broil 2. Mashed Sweet Potatoes Brulee are seasoned with with a hint of cinnamon and nutmeg topped with a caramelized brown sugar crust.

Mashed Sweet Potatoes Brulee Sweet potatoes are a must for Thanksgiving and this dish will be a hit on your Holiday table. It’s easy to assemble a day ahead so it’s ready to pop in the oven on Thanksgiving day. Preheat the broiler. Then cook sweet potatoes by boiling until soft.

When the potatoes are cooked and soft, combine them with milk, light butter, salt, cinnamon and nutmeg and mash or. Cut potatoes in half and scoop out the potato into a medium sized bowl. Mash potatoes and stir in eggs, milk, Asiago, nutmeg, salt and pepper.

Transfer potato mixture to a buttered 10 inch (25 cm) baking dish. Bake for 20 minutes, or until potato is hot. Fold in whipped sweet potatoes then strain the custard through a fine-mesh sieve into a clean container.

Ladle the egg mixture into 4 ramekins, leaving 1/4 inch at the top. Preparation. Position a rack in the center of the oven and heat the oven to 325°F.

Put 6 shallow 4-oz. crème brûlée dishes or ramekins in one large or two small roasting pans. Bring a kettle of water to a boil. In a 3-quart saucepan, bring the cream to a bare simmer over medium heat. Remove from the heat and set aside.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan. Sift together flour, baking powder, cinnamon, baking soda, nutmeg and salt.

Preheat the oven to 400 degrees F. Prick each sweet potato 7 or 8 times with a fork, then place the potatoes on a nonstick baking sheet. Bake until very tender.

List of related literature:

ROASTED SWEET POTATOES WITH SPICED BROWN SUGAR GLAZE Heat ¼ cup packed light brown sugar, 2 tablespoons applejuice, 2 tablespoons unsalted butter, ¼ teaspoon ground cinnamon, ¼ teaspoon ground ginger, and ⁄ teaspoon ground nutmeg in small saucepan over medium heat.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
by Cook’s Illustrated
America’s Test Kitchen, 2012

If you can find them, Beauregard, Garnet, or Jewel sweet potatoes have the best texture for this recipe.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Preheat the oven to 400°F. Line a baking sheet with parchment or aluminum foil and roast the sweet potatoes for 1 to 1½ hours, depending on their size, until they’re tender when pierced with a fork.

“Good to the Grain: Baking with Whole-Grain Flours” by Kimberly Boyce, Amy Scattergood, Quentin Bacon, Nancy Silverton
from Good to the Grain: Baking with Whole-Grain Flours
by Kimberly Boyce, Amy Scattergood, et. al.
ABRAMS, 2011

Rub the cut sides of the sweet potatoes with 1 tablespoon of the olive oil and place cut side down on the baking sheet.

“Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health” by Ivy Larson, Andy Larson
from Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health
by Ivy Larson, Andy Larson
Victory Belt Publishing, 2019

Heat oil, lemon zest, shallot, and sugar in Dutch oven over medium-low heat until shallot is softened, 2 to 4 minutes.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
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To preserve as much of the sweet potato flavor as possible, we simmered them in a covered pot over low heat in a combination of butter and heavy cream.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
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FOR THE STRAWBERRY FILLING: Meanwhile, cook strawberries in medium saucepan over medium-low heat, mashing occasionally with potato masher, until thickened and reduced to ½ cup, 10 to 12 minutes.

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TO MAKE THE CRUST: In a small saucepan over low heat, melt the butter, add the brown sugar, and stir until the sugar has dissolved.

“Bar Tartine: Techniques & Recipes” by Nicolaus Balla, Cortney Burns, Jan Newberry, Chad Robertson
from Bar Tartine: Techniques & Recipes
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Chronicle Books LLC, 2014

Preheat the oven to 350°F. Place the sweet potatoes on a baking sheet and bake until they are tender when pierced with a sharp knife or a fork, about 1 hour.

“The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet” by Alona Pulde, Matthew Lederman, Marah Stets, Brian Wendel, Darshana Thacker
from The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet
by Alona Pulde, Matthew Lederman, et. al.
Atria Books, 2017

GLAZED SWEET POTATOES—No. 1—Put two rounding tablespoons of butter and one of sugar into a casserole and set on the back of the range to heat slowly.

“Rufus Estes' Good Things to Eat: The First Cookbook by an African-American Chef” by Rufus Estes
from Rufus Estes’ Good Things to Eat: The First Cookbook by an African-American Chef
by Rufus Estes
Dover Publications, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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19 comments

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  • Mine came out to wet and didn’t rise. Plus I think my soufflé cups were just a tad taller than yours. I’m guessing I didn’t do something right or I could have done something wrong?

  • I had a higher expectancy of sweetness. I think adding 2-3 tablespoons of sugar to the sweet potatoes (or Honey) may increase the sweetness that the whipped eggs diluted!

  • @cwritesel Awe thank you! I love making them but even more so when others can learn and get inspired to be healthy! Getting healthy is easy if you just make small steps. You should make videos when you start! It has helped me stay on track and made this journey FUN!

  • When using as a savory side dish can you prep them ahead of time and let them sit for a short time while working on other parts of the meal? After all a normal kitchen oven is only so big and if you want these with a nice pork roast how would the timing work out?

  • Usually add some grated parmesan to the ramekins so that the soufflés can have something to stick to as they rise. Also, maybe that cheese adds something to the flavor of soufflé?

  • Whaaaaat about for people who don’t care for sweet potato? Is there a way to make a regular potato souffles??? I’d love to know please

  • I ended up with the WRONG size ramakins and had to use an oval stoneware bowl. the egg whites >.< UHG, I whipped them for 15 minutes and they NEVER fluffed up. BUT the end result was really moist and interesting. I added nutmeg and cinnamon. other than whisking FOREVER was there anything else I SHOULD have done to get the egg whites to fluff up correctly?

  • I was in the process of writing a comment declaring this video to be fake because he didn’t add any cayanne pepper, but then he snuck it in there at the last second with the maple syrup.

  • OMG..! What is with this guy’s voice?!? His inflections are so random and all over the place… He up-speaks in the middle of a sentence… Yes, this is petty criticism but it was so distracting to me I could barely watch the video…

  • The best way to do potatoes, whether they are sweet or a regular russet is prick them all over and place in a microwave for five minutes, and then finish them in the the oven at 375 for around 35 minutes or more.

  • Oh man I didn’t see the green lips until you said something and now I’m cackling because all I can see is a souffle with lips. Thanks, Chef!

  • My eyes are playing trick on me. I think the beautiful golden souffle is moving seductively in the beginning of the video. Or I’m just soooooo hungry at 2 a.m.

  • This looks delicious, but if I don’t have any individual ramekins (and don’e want to buy any), and just one 8-inch souffle dish, can I adapt this recipe?

  • Please please post more vegetarian recipes….my 11 year old daughter just turned into a veggie 3 weeks ago and I am already running out of ideas!!!! Ive already done all the soups and salads I can think of..

  • Will it hurt the souffle if I add in some dark brown sugar and little butter into the potatoes while mashing it and then adding in the rest of the ingredients?

  • made this last night. first soufflé ever. came out good thanks to chef john. flavor in this soufflé is understated for me. I’m going to try one of his cheese soufflés next, maybe that will have more pop.

  • I freaking love your videos! I watched them all in one day. Plus we have the same name! Right now I’m prego but when I pop this sucker out you have inspired me to get in shape. I was a little over weight before getting prego but luckily haven’t gained much. I feel huge tho.

  • Chef John, I made these and they were wonderful but my wife hates me so I enjoyed them myself. My kids hate me too. But the suffle were amazing. I ate them alone.;( but they were great.

  • Those are yams…sweet potatoes are more white, the skin of the sweet potato is a light brown color. There easily confused with yams. Yummy recipe though, I am totally going to try this.