Bruleed Sweet Potatoes Recipe

Bruleed sweet potatoes are an easy and delicious two-ingredient dessert! And if you’ve never bruleed sweet potatoes before, this is your sign. 

It’s made with oven-baked goguma or Korean sweet potatoes served with caramelized sugar on top. The sweet potato becomes incredibly tender and fluffy, and the caramelized top adds a delightful crunch! Also, parts of the sweet potato become charred from blow torching, which adds another level of smoky flavor.

This bruleed sweet potato dessert feels indulgent but is surprisingly light and not overly sweet. Plus it’s incredibly easy to make and even better with a scoop of ice cream!

Why you’ll love this recipe

First, this delicious treat is made using only two easily accessible ingredients. You can make a delectable and filling yet light snack or dessert with just goguma or Korean sweet potato and sugar. Transform these two ingredients into a wonderful treat by using an oven and a blow torch. If you don’t have a blow torch, don’t fret. I’ve got some tips that might be helpful below so be sure to read on! 

What I love most about this recipe is how easy it is to make. Just wash the sweet potatoes, poke them, bake them, then cut them in half. Sprinkle each side with sugar and brulee until caramelized. It’s as easy as that!

The hardest part about this recipe is waiting for the potatoes to bake in the oven but I promise it’ll be worth it! Best of all, sweet potatoes are not only affordable but they are healthy and packed with nutrients, too! 

Whether you’re in need of a midday pick-me-up snack or a healthy yet satisfying dessert after dinner, give this bruleed sweet potatoes recipe a try!

Bruleed Sweet Potatoes Ingredients and Substitutions

Korean sweet potatoes: Also called goguma, this sweet potato variant has a purple-ish skin with an off-white/yellow flesh. It’s drier than others, which is why they turn creamy and fluffy when cooked. They are also sweeter than American varieties. Look for Korean sweet potatoes with smooth skin and firm flesh. You can substitute this with Japanese sweet potato or the American variety. 

White sugar: Used for that brown, caramelized crispy brulee top! White sugar is ideal for caramelizing and if you can find castor sugar, which is fine white sugar, that’d be even better. Otherwise, regular white sugar works just fine. 

Ice cream: This is optional, but I highly recommend you serve the sweet potatoes with it! The cold, sweet, creamy ice cream hits differently with the warm fluffy sweet potatoes and crunchy brulee top. Ice cream can also be substituted with green yogurt or whipped cream.

How to prepare Bruleed Sweet Potatoes

Step 1: Preheat the oven

Preheat your oven to 425 F or 220 C with the rack in the center of the oven.

Step 2: Wash the sweet potatoes

Start by cleaning the sweet potatoes using a brush or paper towel under cold running. Once clean, thoroughly dry with a paper towel.

Step 3: Poke the sweet potatoes

Next, use a fork and poke holes all around the sweet potatoes. Transfer to a lined baking tray.

Step 4: Bake the sweet potatoes

Bake in the oven for 50 minutes or until soft and tender. To check if the sweet potatoes are cooked, stick a toothpick in the center. If it goes in all the way easily, it’s ready. If there’s resistance and you can’t poke it all the way through, let it bake for another 5 to 10 minutes.

Step 5: Cool the sweet potatoes

Remove the sweet potatoes from the oven and allow them to cool completely.

Step 6: Cut and sprinkle sugar

Once cooled, cut the sweet potatoes in half lengthwise. Then, generously sprinkle sugar on top of the cut side.

Step 7: Brulee the sweet potatoes

Using a blow torch, carefully torch the sugar until beautifully caramelized. If you don’t have a blow torch, you can also broil it on high for 1 minute or until the sugar has caramelized. Be sure to keep your eye on it so it doesn’t burn!

Step 8: Cool and serve

Allow the sugar to cool completely before serving. This is optional, but highly recommended – enjoy with a scoop of ice cream!

Preparation tips for Bruleed Sweet Potatoes

Here are some helpful tips for making the most delicious bruleed sweet potatoes every time:

• When buying Korean sweet potatoes, look for ones that have smooth, purple-ish skin that’s free from any blemishes, bruises, or signs of pressure. They should feel firm and not mushy when squeezed. The stems should look dry, not moist and moldy. They can usually be found at your local Asian market. 
• Prick the sweet potatoes all over before baking is a crucial step! This will help heat penetrate more easily, resulting in even cooking. 
• Do NOT wrap the sweet potatoes in aluminum foil before baking. Doing so will cause moisture to build up which will result in a soggy skin on the potato. 
• If you don’t have a blow torch, no problem! You can brulee the sweet potatoes under a broiler about 4 to 6 inches away. Just make sure to keep an eye on it as the sugar can burn easily. 
• To reheat, you can use the microwave, air fryer, or oven. If using an air fryer or oven, set the temperature to 350F (175C) until warmed through. To revive the bruleed top, sprinkle new sugar on top and blow torch or place it under the broiler. 

Topping Ideas for Bruleed Sweet Potatoes

• Flakey salt — If you love sweet and salty flavor combinations like me, flakey salt would be a great topping for this recipe. A little goes a long way, so make sure to stay with a pinch and adjust as desired!
• Spicy Gochujang Caramel — The combination of spicy, umami, and sweet is what makes this caramel sauce keep you coming back for more. The gochujang adds a delightful kick of spice and zing which makes the sauce irresistibly delicious. Don’t worry though, the spiciness of the gochujang is subtle, making it perfect for people who have a low spice level tolerance. 
• Whipped cream — If you love creamy desserts but don’t want the heaviness that comes with ice cream, you will like whipped cream on top of your bruleed sweet potatoes. It makes each bite richer and creamier, and it adds another layer of texture to the soft sweet potato and crunchy caramel topping.
• Sesame seeds — Adds texture and nuttiness, giving each bite a deeper, bolder taste. Feel free to use white sesame seeds or black sesame seeds. Just be sure that they are toasted for a more intense flavor. You can either buy them pre-toasted or toast them in a pan over low heat. 
• Crushed peanuts — Also for added texture. Toasting them helps bring out the flavor and make them crunchier. You can also use other types of nuts like almonds, walnuts, or cashews.

Frequently Asked Questions

What type of sugar is best for bruleed sweet potatoes?

I used regular white sugar because it’s what I usually have on hand. But if you can get a hold of castor sugar, that would be ideal. Castor sugar is fine sugar which means it caramelizes much easier and quicker. 

What types of sweet potatoes can be bruleed?

I like to use Korean sweet potatoes called goguma because that’s what I enjoy eating! The texture of Korean sweet potatoes is unique because they turn creamy and fluffy after baking. 

There are two major variants: bam goguma and mul goguma. Bam goguma is the larger variant with a firmer and drier texture, while mul goguma is smaller and more moist in texture. Both variants are sweet, making them good options for this recipe. 

Japanese sweet potatoes are very similar and can be used for this recipe as well. If you can’t find these sweet potatoes, I recommend using the American orange-fleshed sweet potato.

What is the difference between a yam and a sweet potato?

Yams have thick, rough skin, much like a tree bark. The flesh is starchy and drier than regular potatoes, and the taste is usually quite bland. Sweet potatoes are more tender and sweeter.

Can I brûlée sweet potatoes without a torch?

Yes, you can absolutely! brulee sweet potatoes without a torch. You can caramelize the sugar using your broiler. Place the sweet potatoes about 4 to 6 inches away from the broiler and broil until caramelized. Just keep a close eye on them because sugar can burn quickly. 

What toppings go well with bruleed sweet potatoes?

Aside from ice cream, I think bruleed sweet potatoes will taste great with whipped cream, sliced fresh fruits, and nuts! You can also top them with Greek yogurt for a healthier yet still creamy option. Alternatively, you can top them with chocolate or caramel sauce, mini marshmallows, and a touch of sea salt flakes for a sweet and salty combo. 

How do I make the sweet potatoes extra creamy?

The key to making the sweet potatoes extra creamy is low and slow baking, which is what I did for this recipe. The longer you cook it at a low temperature, the more the starches break down into sugars, resulting in a creamy and fluffy texture!

Looking for more easy and delicious recipes?

Brown Sugar Butter Toast — This 4-ingredient butter toast is a simple sweet treat that’s enjoyable on its own, and is also a great canvas to add other delicious toppings to! For instance, you can top it with fresh strawberries and bananas, whipped cream, or ice cream, and drizzle chocolate syrup on top for an easy yet stunning dessert.

Mango Pancakes — Mango pancakes are a popular classic Hong Kong street food! They’re filled with thick luscious vanilla cream and a fresh piece of juicy mango in the center, making them a delicious summer treat.

Miso Banana Bread — Thought miso is only for savory food? Surprisingly, it goes well on baked goods, too! Here’s a unique version of banana bread made with miso. The miso adds a complex umami-rich flavor that makes this irresistible! 

Mango Mochi — These soft and chewy mango mochis are a popular Hong Kong street food that is so incredibly addicting. They have the perfect sweetness and QQ bounce, and the best part is, they only take 10 minutes to make!

Hotteok — Hotteok or Korean Sweet Pancakes are crispy on the outside, loaded with a soft and chewy brown sugar and nuts filling on the inside. Takes quite some time to make, but making your own dough and watching the yeast do its magic is satisfying! The flavor has a good balance and is not overly sweet, too.