Sweet Potato Creme Brulee

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Sweet potato base:

2 sweet potatoes or 1 yam, peeled and cut into 1-inch chunks

1 tablespoon molasses

1 tablespoon honey

1/2 teaspoon vanilla extract

2 teaspoons brown sugar

1/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

Creme Brulee:

1 quart heavy cream

2 vanilla beans, split and seeds scraped

1 cup sugar (1/2 cup and 1/2 cup measured separately)

6 egg yolks

1 tablespoon butter