The Best Sweet Potato Recipes to Cook for Thanksgiving | Eater

"Sweet potato might not initially be thought of as a crème brûlée flavor, but this recipe makes the case for why it should be. I first came across these custard baked potatoes in Japan; after seeing them again at a Thai night market in Los Angeles, I had to attempt them myself. The recipe hails from a restaurant on New York’s Lower East Side. You’re essentially making a creme brulee custard base that is mixed with the insides of a roasted sweet potato, pouring the custard into the hollowed out potato, baking until the custard sets, and then finishing the top with torched sugar. The result is unlike any sweet potato you’ve ever had: creamy and luxurious with a crackly bruleed top. — Kat Thompson, Eater at Home associate editor" - Eater Staff