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Bourbon-Sweet Potato Brulee Recipe

Bourbon-Sweet Potato Brulee

Recipe courtesy Leslie Ann Nilsson, Sage General Store, Long Island City, NY.

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (4)

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Average Rating:

Total Reviews: 4

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  • on July 01, 2012

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    I just took this out of the oven, and I suddenly realized that there are no eggs. The flavor is pretty good, but not a custard consistancy.

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  • on March 25, 2012

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    We tried this recipe today and it was so bad nobody wanted to eat it. It was like icky baby food. We make creme brulee a lot, but this wasn't even in the same catagory. We won't be trying this one again ever! Yuck!

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  • on December 23, 2011

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    Made for thansgiving back by popular demand for Christmas. Don't change a thing.

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  • on November 26, 2011

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    WOW! Super delicious recipe. Perfect for my Thanksgiving dinner. I made one change, instead of using the Tubinado sugar, I put miniature marshmallows on top and put it back in the oven until they were soft and gooey! I will hang on to this recipe and make many more times. I was never a fan of sweet potatoes, but I am now.

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