Mashed Sweet Potato Brulée Food

SWEET POTATO CRèME BRûLéE

Steps:

• Heat oven to 325°F. Butter 10-inch quiche dish.* In medium bowl, mix mashed sweet potato, 1/4 cup brown sugar and the lemon juice. Spoon mixture into quiche dish.
• In 2-quart saucepan, stir together whipping cream, granulated sugar, egg yolks and vanilla. Cook over medium-low heat about 15 minutes, stirring frequently, until hot (do not boil). Pour over sweet potato mixture. Place dish in shallow pan. Place pan in oven. Pour enough boiling water into pan to depth of 3/4 inch (about halfway up side of dish).
• Bake 1 hour or until knife inserted in center comes out almost clean. Carefully remove dish from water. Cool on cooling rack. Cover; refrigerate at least 8 hours.
• Set oven control to broil. Sprinkle custard with 1/3 cup brown sugar; place dish in 15x10x1-inch pan. Broil with top 4 to 6 inches from heat 3 to 5 minutes or until sugar is melted. Let stand 5 minutes before serving.

MASHED SWEET POTATOES

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 20 to 30 minutes.
• With an electric mixer on low, blend potatoes, slowly adding milk, about 1/2 a cup at a time. Use more or less to achieve desired texture. Add butter and maple syrup to taste. Blend until smooth. Serve warm.

BRULEE MASHED SWEET POTATOES

Steps:

• Preheat broiler.
• Combine first 6 ingredients in a bowl. Spoon potato mixture into an 11x7 inch baking dish coated with cooking spray. Sprinkle 1/2 cup brown sugar evenly over the top. Broil 2 minutes or until sugar melts. Let stand until melted sugar hardens (about 5 minutes).

MASHED SWEET POTATOES BRULEE

Steps:

• 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 puree until smooth. Spoon into a 9 x 9 or 11 x 7-inch baking dish. Sprinkle 1/2 cup brown sugar evenly over top. Broil 2 minutes or until sugar melts, careful not to burn. Let it stand until the melted sugar hardens (about 5 minutes).

MASHED SWEET POTATOES

Steps:

• Set a steamer basket in a large saucepan. Fill with enough water to come just below basket; bring to a boil, then reduce to a gentle simmer. Place sweet potatoes in steamer basket and cover; steam until tender, 15 to 25 minutes. Drain, and return to saucepan.
• Meanwhile, in a small saucepan, bring half-and-half, butter, and brown sugar to a simmer, stirring to combine; remove from heat. Add to drained sweet potatoes, and mash just until smooth; season with salt and pepper.

MASHED SWEET POTATOES BRULéE

Steps:

• Combine butter, egg nog, salt, sugar over medium heat in large saucepan. Stir. When butter is melted and well mixed, add sweet potatoes.
• Cook, covered, over low heat, stirring occasionally, until potatoes are tender, about 30-40 minutes.
• Remove from heat and mash sweet potatoes in saucepan with potato masher. Add vanilla extract and nutmeg. Mix well with wooden spoon.
• Transfer sweet potatoes to shallow baking dish or gratin, and spinkle brown sugar on top.
• Place under broiler, high heat, until sugar melts and turns turns a nice dark brown. Remove from heat and let stand a few minutes to let sugar harden. Serve.

SWEET POTATO CREME BRULEE

Steps:

• Combine mashed sweet potatoes, 1/4 cup brown sugar, and lemon juice; spoon potato mixture into a buttered 10-inch quiche dish to form a 1/4-inch-thick layer.
• Stir together cream, 1 cup sugar, egg yolks, and vanilla in medium saucepan. Cook over low heat, stirring constantly, about 5 minutes or until hot. Pour over sweet potato mixture in prepared dish. Place dish in a shallow baking pan. Add hot water to pan to a depth of 1 inch.
• Bake at 325° for 1 hour or until knife inserted in center comes out almost clean. Remove from water. Cool on a wire rack. Cover and refrigerate at least 8 hours.
• Sprinkle custard with 1/3 cup brown sugar; place custard on jellyroll pan. Broil 5 1/2 inches from heat about 2 minutes or until sugar melts. Let stand 5 minutes to allow sugar to harden before serving. Garnish, if desired.