Ingredients:

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•   4 Medium Japanese Sweet Potatoes
•   1 cup Heavy Cream
•   1/4 cup Granulated Sugar
•   4 tsp Granulated Sugar (for topping)
•   3 Large Eggs Yolks
•   1 tsp White Miso

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Preheat the oven to 425°F. Place the sweet potatoes on a parchment-lined baking sheet and bake until completely fork-tender, about 1–2 hours depending on their size. Mine were huge, so they took about 2 hours. You want them very soft before moving on to the next step.
2. Remove the sweet potatoes from the oven and reduce the oven temperature to 325°F.
3. Heat the heavy cream in a small saucepan over medium heat until hot but not boiling.
4. In a medium bowl, whisk together ¼ cup sugar, egg yolks, and miso until smooth.
5. Slowly add a small amount of the warm cream to the egg mixture while whisking constantly. Continue gradually adding the cream to temper the eggs. Pour everything back into the saucepan and whisk until smooth.
6. Cut a section from the top center of each sweet potato. Carefully scoop out enough of the flesh to create a well for the custard, making sure to leave the bottom and sides intact.
7. Pour the crème brûlée mixture into each sweet potato. Bake at 325°F for about 30 minutes, or until the custard is set around the edges but still has a slight wobble in the center.
8. Refrigerate for about 30 minutes, or until chilled.
9. Sprinkle about 1 teaspoon of granulated sugar evenly over each sweet potato. Use a kitchen torch to caramelize the sugar until golden and bubbly. Allow it to cool for a minute or two so the sugar hardens into that signature crème brûlée shell.
10. Crack into that caramelized top and enjoy!

Note: Baking time for the sweet potatoes will vary quite a bit depending on their size. Smaller or medium potatoes may be ready in about an hour, while very large potatoes can take closer to 2 hours. Mine were huge and needed the full 2 hours to become completely tender.