Sweet Potato Creme Brulee

• 2 medium sweet potatoes, baked, skinned, and mashed
• 1/4 cup brown sugar
• 1 tablespoon fresh lemon juice
• 1 quart whipping cream
• 1 cup sugar
• 8 large egg yolks
• 1 tablespoon vanilla extract
• 1/3 cup brown sugar
• Garnish
• chopped toasted pecans

1. Combine mashed sweet potatoes, 1/4 cup brown sugar, and lemon juice; spoon potato mixture into a buttered 10-inch quiche dish to form a 1/4-inch-thick layer.
2. Stir together cream, 1 cup sugar, egg yolks, and vanilla in medium saucepan. Cook over low heat, stirring constantly, about 5 minutes or until hot. Pour over sweet potato mixture in prepared dish. Place dish in a shallow baking pan. Add hot water to pan to a depth of 1 inch.
3. Bake at 325u0b0 for 1 hour or until knife inserted in center comes out almost clean. Remove from water. Cool on a wire rack. Cover and refrigerate at least 8 hours.
4. Sprinkle custard with 1/3 cup brown sugar; place custard on jellyroll pan. Broil 5 1/2 inches from heat about 2 minutes or until sugar melts. Let stand 5 minutes to allow sugar to harden before serving. Garnish, if desired.

sweet potatoes, brown sugar, lemon juice, whipping cream, sugar, egg yolks, vanilla, brown sugar, pecans

Taken from www.food.com/recipe/sweet-potato-creme-brulee-155079 (may not work)