Bourbon Sweet Potato Pie Brûlée (Rich, Creamy, Caramelized Southern Dessert)

Introduction

Ingredients

• 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 Tbsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp Cooking with Greens Pink Himalayan Sea Salt
• 1 Tbsp lemon juice
• 1/4 cup bourbon
• Turbinado sugar (for brûlée crust)
• White sugar (for brûlée crust)

Instructions

1. Prep sweet potatoes:
   Preheat oven to 450°F. Peel and cube sweet potatoes. Place in a pot, cover with water, and bring to a boil. Cook until softened, then drain.
2. Make the filling:
   In a large bowl, cream together softened butter, lemon juice, white sugar, and brown sugar. Add beaten eggs and bourbon, mixing well. Stir in heavy cream, vanilla, cinnamon, nutmeg, and Pink Himalayan Sea Salt.
3. Add sweet potatoes:
   Use a potato ricer to add mashed sweet potatoes to the bowl. Mix until fully combined and smooth.
4. Bake:
   Pour mixture into large soufflé ramekins. Bake for 15 minutes or until set and done. Allow to cool slightly.
5. Brûlée topping:
   Pour a thin layer of turbinado sugar over the top of each pie, then fill in any gaps with white sugar. Pour off any excess sugar.
6. Caramelize:
   Using a kitchen torch on medium heat, evenly melt the sugar until it forms a caramel-colored, crackly crust.
7. Serve:
   Serve warm or at room temperature.

Tips & Variations

• Substitute maple syrup for bourbon for an alcohol-free version.
• Add a pinch of orange zest for a fresh twist.
• Serve with whipped cream or vanilla ice cream.

Frequently Asked Questions (FAQ)

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