Bourbon Sweet Potato Pie Brulee'

•  1 cup butter, softened 
• 1/4 cup white sugar
•  1/4 cup + 2 Tbsp brown sugar
• 2 eggs beaten
• 3/4 cup heavy cream
• 3 cups mashed sweet potatoes
• 1 tablespoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon CWG Pink Himalayan sea salt
• 1 tbsp lemon juice
• Turbinado sugar
• White sugar
• 1/4 cup bourbon

Preheat oven to 450 degrees. Peel and cube sweet potatoes. Place in pot. Bring to boil. Cook until softened, drain. In a large bowl,Cream softened butter, lemon and sugar together. Add eggs beaten and bourbon. Add 3/4 cup cream, and spices. Use a potato ricer to add sweet potatoes to bowl . Mix together. Pour mixture in large soufle ramakins. Bake for 15 minutes or until done. Once done, allow to cool slightly. Pour a thin layer of turbinado sugar on top of potato mixture, and then white sugar to fill in any gaps. Pour off any excess sugar. With a torch on medium heat, evenly melt sugar until caramel color. Serve warm or room temperature.