Recipe for Sweet Potato, Ginger, and Vanilla Crème Brûlée

Peel the sweet potato using a vegetable peeler.

Cut the flesh into cubes and then cook them in boiling water. Once cooked, drain them and then weigh out 375 g of flesh.

Infuse the vanilla and ginger in the liquid cream.

Then blend the sweet potato with the cream and then the sugar. Next, add the egg yolks.

Then divide this mixture into small ceramic or thick glass pots that are oven-safe, and bake for 15 to 25 minutes (depending on the size of the pots used) at 140 degrees.

Let rest in the fridge overnight.

To finish, before consuming them, sprinkle a little brown sugar on top of the cream, then brûlée with a torch or under the oven grill.