Sweet potato casserole taken up a notch! Everyone loves the soft marshmallows on top but what if it was crunchy, smoky brûléed sugar on top!? This creates a beautiful contrast in textures that complement each other and looks visually stunning. The goal is silky sweet potato underneath plus a genuinely thin, crackable brûlée shell. I would not add marshmallows or pecans—the sugar crust is the entire point.
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Directions
Special equipment:
a kitchen torch
For the sweet potato base: Preheat the oven to 400 degrees F.
Pierce the sweet potatoes, place on a baking sheet and roast until completely tender, 50 to 70 minutes.
Meanwhile, in a small skillet over medium heat, cook the butter until melted and deeply golden and nutty, 5 to 7 minutes.
Carefully scoop out the hot sweet potato flesh. Pass it through a potato ricer into a large bowl or mash it until completely smooth. Mix in the browned butter, brown sugar, heavy cream, vanilla, cinnamon, nutmeg, salt and orange zest if using. Taste and adjust with more salt if needed. Let cool slightly, then thoroughly mix in the eggs.
Preheat the oven to 350 degrees F. Butter a 9-by-13-inch casserole dish.
Spread the sweet potato mixture in the prepared dish, keeping the surface as level as possible.
Bake until set but still creamy, 25 to 30 minutes. Let rest about 10 minutes.
For the brûlée topping: Right before serving, blot any moisture from the surface if necessary. Sprinkle a very thin, even layer of the granulated sugar over the entire casserole. Using a kitchen torch, heat slowly until the sugar melts, bubbles and becomes deep amber. Let the topping harden for 2 to 3 minutes.
Cook’s Note
Roasting the sweet potatoes instead of boiling them keeps the flavor concentrated and prevents a watery casserole.
Tools You May Need
Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow torch manufacturer's instructions for use.
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Tools You May Need
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