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SWEET POTATO Crème brûlée

Follow @lainiecooks_ for more easy healthy desserts and more!

When I saw this crème brûlée dessert circulating around at takeout spots in Japan, I knew I needed to try to recreate it at home. This version is dairy free, loaded with fiber, and makes for a great healthier dessert!

Ingredients:
1 Japanese sweet potato
Flaky sea salt

Filling: 1 egg yolk, 1 tbsp coconut sugar, 1/2 tsp vanilla, 3 tbsp full fat coconut milk

Instructions:
preheat your oven to 350°. Poke holes in your sweet potato and bake for one hour or until soft. In a small bowl, combine egg yolk with coconut sugar and mix together, then add in vanilla extract, coconut milk, and 3 tbsp of the flesh of the sweet potato. Mix again and add back into the sweet potato and bake for 20-25 minutes. Sprinkle coconut sugar on top and broil for 1-2 minutes (keep an eye on it so it doesn’t burn) until the top is golden brown. Topping it off with flaky sea salt is a MUST! 🔥