"This recipe hails from the restaurant Kin Gin 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." - Eater Staff