Crème Brûlée Sweet Potato Casserole
Creamy roasted sweet potatoes blended with butter, vanilla, cream, and warm spices, then finished with a thin, crackly caramelized sugar topping. This Thanksgiving sweet potato casserole is made without marshmallows or nuts and includes make-ahead instructions.
- Prep Time: 25 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours 20 minutes
- Yield: 10-12 servings 1x
- Category: HOLIDAYS, Side Dish
- Method: Baking
- Cuisine: American, Holiday Recipes
- Diet: Vegetarian
Ingredients
Scale
Sweet Potato Filling
- 3 pounds orange-fleshed sweet potatoes, enough for 4 cups cooked and mashed
- 6 tablespoons unsalted butter, melted, plus more for greasing
- ⅓ cup packed light brown sugar
- ¾ cup heavy cream
- 2 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon fine sea salt
Brûlée Topping
- ¼ cup granulated sugar, plus 1–2 tablespoons if needed for a thin, even coating
Instructions
- Roast the sweet potatoes. Preheat the oven to 400°F. Scrub and dry the sweet potatoes, pierce several times with a fork, and place on a rimmed baking sheet. Roast for 50–70 minutes, until completely tender.
- Prepare the baking dish. Reduce the oven temperature to 350°F. Butter a shallow 2½-quart baking dish, approximately 9 inches square. Let the sweet potatoes cool enough to handle, then scoop out the flesh and measure 4 cups into a large mixing bowl.
- Mix the filling. Mash the sweet potatoes until smooth. Mix in the melted butter, brown sugar, heavy cream, vanilla, cinnamon, nutmeg, and salt. For a smoother texture, use an immersion blender or food processor.
- Add the eggs. Let the mixture cool until warm rather than steaming hot. Add the beaten eggs and mix until fully incorporated.
- Bake. Spread the filling evenly in the prepared dish and smooth the surface. Bake for 35–40 minutes, or until the edges are set and the center no longer looks wet or ripples when the dish is gently moved. A deeper dish may require additional time.
- Rest. Let the casserole rest for 10–15 minutes. Gently blot away any surface moisture with a paper towel.
- Add the sugar. Just before serving, sprinkle ¼ cup granulated sugar evenly over the surface. Add another 1–2 tablespoons only if needed to cover bare spots. Keep the layer thin and even.
- Caramelize. Using a kitchen torch according to its instructions, sweep the flame steadily over the sugar until it melts and turns golden amber. Keep the flame moving to avoid burning.
- Serve. Allow the sugar crust to harden for 2–3 minutes, then serve promptly while the filling is warm and the topping is crisp.
Notes
- Make ahead: Bake the casserole without the sugar topping up to 2 days ahead. Cool promptly, cover, and refrigerate. Reheat covered at 325°F until hot throughout, approximately 30–45 minutes. Uncover toward the end to let surface moisture evaporate. Rest briefly, then add and caramelize the sugar just before serving.
- Without a torch: Use only a dish specifically rated for broiler use. Place approximately 6 inches below the preheated broiler, following your cookware and oven instructions. Watch continuously until the sugar melts and turns amber, approximately 1–3 minutes. Do not use glass bakeware under the broiler.
- Smooth filling: Measure 4 cups of cooked sweet potato flesh for consistent results. Blend thoroughly before adding the eggs.
- Crisp topping: A thin sugar layer caramelizes more evenly. Add it just before serving; the crust softens as it sits.
- Storage: Refrigerate leftovers within 2 hours and use within 3–4 days. Reheat until hot throughout. The sugar topping will soften during storage.
- Timing: Total time is approximate and varies with sweet potato size and baking-dish depth.