This Sweet Potato Cream Caramel will give you a classic dessert with a holiday twist! It features a silky smooth custard infused with the sweet flavor of sweet potatoes and the warmth of cinnamon, nutmeg, and ginger, all nestled on a bed of golden caramel.
Sweet potato cream caramel is a twist on the classic French dessert, creme caramel. This dish marries the creaminess of the traditional creme caramel with the rich, velvety texture of sweet potatoes, making it a perfect treat for those cozy autumn evenings. The beauty of this dish lies in its simplicity, yet the results are nothing short of spectacular.
❤️ WHY YOU’LL LOVE THIS RECIPE
Vibrant and delicious: Boiled and mashed sweet potatoes lend a naturally sweet, earthy flavor and a beautiful orange hue to the creme. Combined with the rich, smooth caramel, this dessert is as visually stunning as it is tasty.
Family favorite: The comforting flavors of sweet potato, cinnamon, and nutmeg make this cream caramel a hit for kids and adults.
Crowd pleaser: Whether it's for a family dinner or a festive gathering, this sweet potato cream caramel is sure to impress. Its unique spin on a classic dessert is guaranteed to wow your guests and leave them asking for the recipe.
More details about the ingredients and measurements are in the recipe card below!
For the Caramel:
Sugar: This ingredient is the backbone of your caramel. It will melt down and brown to create a sweet, amber-colored sauce that's perfect for drizzling over your finished dessert.
Water: Mixed with sugar, the water helps to evenly distribute the heat and create a smooth caramel. It also prevents the sugar from burning.
For the Cream:
Extra Large Eggs: These are key to the custard-like texture. Make sure they're at room temperature so they incorporate more easily.
Milk: It gives this dessert a luscious texture.
Boiled and Mashed Sweet Potato: This adds a unique, sweet flavor to the cream and gives it a beautiful orange hue.
Sugar: Sweetness is a key element in any dessert, and in this case, sugar adds just the right amount of sweetness.
Butter: The fat in this recipe gives it a beautiful buttery flavor and a rich texture.
Nutmeg: This spice brings a warm, nutty flavor that pairs perfectly with the sweet potato.
Cinnamon: Cinnamon adds a hint of spice and warmth, complementing the sweet potato and nutmeg perfectly.
Ginger: This adds an unexpected zing to the creme, balancing out the sweetness and adding a layer of complexity to the flavor profile.
Prepare the caramel mixture. Begin by adding sugar and water to a saucepan. Place the pan on medium-high heat. Remember, stirring is not necessary; instead, swirl the pan to ensure the caramel cooks evenly.
Finish the caramel and set aside. Once the caramel exhibits a slightly dark golden hue, remove the pan from the heat. Pour the caramel into ramekins and allow it to cool.
Start the cream mixture. In a separate bowl, combine hot mashed sweet potato and butter. Whisk these ingredients thoroughly to create a smooth mixture.
Add flavor. Incorporate sugar, vanilla, cinnamon, nutmeg, and ginger into the sweet potato mixture. Whisk until the sugar dissolves completely.
Include the eggs. Add the eggs one at a time to the mixture, whisking well after each addition to ensure a well-integrated blend.
Finalize the custard mixture. Add the milk and whisk again. Pour the completed mixture into the previously prepared ramekins with caramel.
Bake. Position the filled ramekins in a deep, large baking pan. Pour hot water into the large pan until it reaches halfway up the sides of the ramekins. Bake at a temperature of 350F/180C for 55 to 60 minutes. After baking, remove the ramekins and let them cool down.
Serve the cream caramel. To serve, run a knife around the edges of the cream caramel and invert it onto a plate.
👩🏽🍳 PRO TIPS
Choose the right sweet potatoes: For this recipe, choose sweet potatoes that are firm and without any cracks, bruises, or soft spots.
Correctly boil the sweet potatoes: Make sure to boil your sweet potatoes until they are very soft. This will make it easier to mash and mix them.
Use room-temperature eggs: Use eggs that are at room temperature. This will ensure they mix well with the other ingredients, resulting in a smoother and creamier creme caramel.
Monitor the caramel closely: When making the caramel, keep a close eye on the sugar and water mixture. Remove it from the heat as soon as it turns a dark golden color to prevent it from burning.
Water bath baking: Placing the ramekins in a deep, large baking pan filled with hot water ensures even and gentle cooking. This method, also known as a bain-marie, helps to prevent the creme from curdling or cracking.
Allow to cool properly: Let the sweet potato cream caramel cool completely before running a knife around the edges and inverting it onto a plate. This will make it easier to remove and ensure that it keeps its shape.
Add a Fruity Touch: If you're a fan of fruit, this variation is for you. Add in a half cup of pureed peaches or apricots to the sweet potato mixture. The sweet fruitiness will balance beautifully with the earthy sweet potato and spicy ginger.
Make it Tropical: Swap out the milk for coconut milk. This gives the dessert a tropical twist that pairs wonderfully with the sweet potato. Top with a sprinkle of shredded coconut for an extra tropical touch.
Orange zest: Instead of vanilla extract, add some orange zest. It is a great-tasting addition and goes so well with sweet potatoes.
🍽️ HOW TO SERVE
- Looking for a unique dessert to serve at your dinner party? This sweet potato cream caramel is a great choice. It will impress your guests and leave them asking for more!
- Try serving your sweet potato cream caramel with a dollop of fresh whipped cream or a drizzle of maple syrup. It adds an extra layer of indulgence to this already decadent treat.
- This sweet potato dessert can also be a fantastic addition to your holiday dessert spread. The blend of cinnamon, nutmeg, and ginger brings a festive touch to the table.
- If you're a fan of contrasts, serve it chilled with a side of hot espresso. The temperature difference enhances the flavors, making each bite a delightful experience.
💬 FREQUENTLY ASKED QUESTIONS
Regular white granulated sugar works best for the caramel. It melts evenly and gives a beautiful golden color.
Yes, you can substitute the milk with non-dairy milk like almond or soy. Just ensure it's unsweetened to maintain the balance of flavors.
The cream caramel is ready when it's firm to touch but still wobbles slightly in the center when shaken. It should be golden and set, but not too firm.
Yes, I have a recipe that you will love, it's easy pumpkin flan.
Refrigerate: Allow it to cool completely, then place it in an airtight container. It can be stored in the refrigerator for up to three days.
Freeze: Unfortunately, sweet potato cream caramel does not freeze well due to its custard-like texture. Freezing can result in a grainy texture upon thawing. It's best to enjoy this dessert fresh or within a few days from the refrigerator.
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⭐PLEASE RATE AND REVIEW
If you have tried this recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
Best Sweet Potato Cream Caramel
FOR THE CARAMEL
- ½ cup sugar
- 3 tablespoon water
FOR THE CUSTARD
- 3 large eggs at room temperature
- 1 cup milk
- 1 ¼ cup boiled and mashed sweet potato
- ¾ cup sugar
- 1 teaspoon vanilla
- 1 tablespoon butter
- ½ teaspoon + ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- ¼ teaspoon ginger
TO MAKE THE CARAMEL
- In a saucepan, add the sugar and water. Place the pan on medium-high heat.
- Do not stir but swirl the pan for evenly cooked caramel.
- When the caramel is slightly dark golden in color remove pan from heat, pour in the ramekins, and let it cool.
TO MAKE THE CUSTARD
- In a bowl, add the hot mashed sweet potato and butter, whisk well.
- Add the sugar, vanilla, cinnamon, nutmeg, ginger, and whisk until the sugar dissolves.
- Add the eggs one at a time and whisk until well combined.
- Add the milk and whisk again. Pour in the previously prepared ramekins.
- Place the ramekins in a deep large baking pan, and add boiling water to the large pan until it reaches half the ramekins. I used seven 4 oz ramekins that take half a cup of liquid.
- Bake at 350F/180C for 55 to 60 minutes. Remove ramekins and let it cool. When the dessert is cool refrigerate for 4 hours.
- Run a knife around the edges of the cream caramel and invert it on a plate to serve.
- Choose firm sweet potatoes without any cracks, bruises, or soft spots.
- Make sure to boil your sweet potatoes until they are very soft.
- Use eggs that are at room temperature.
- When making the caramel, keep a close eye on the sugar and water mixture. Remove it from the heat as soon as it turns a dark golden color to prevent it from burning.
- Placing the ramekins in a deep, large baking pan filled with hot water ensures even and gentle cooking. This method, also known as a bain-marie, helps to prevent the creme from curdling or cracking.
- Let the sweet potato cream caramel cool completely before running a knife around the edges and inverting it onto a plate. This will make it easier to remove and ensure that it keeps its shape.