Sweet Potato Crème Brulee (vegan | gluten-free)


The mere mention of this intensely rich vanilla cream, tightly packed into its typical ceramic vessel, sends a shiver down my spine- in a good way of course. Combine it then with the humble yet tasty sweet potato, and that ever-so-slight shiver will become an electrifying wave of excitement, transmitted as impulses through your entire body. And who said sex was better than food?!


Albeit, this version is a tad more dense than its usual custard contender, but that delicate crunch from the burnt sugar topping is mirrored perfectly in the sweet potato brulee.


So, ready for your foodgasm? Here’s the recipe…


Serving size:

Makes 4 puddings


  • 200g sweet potato mash
  • 200g coconut cream
  • 1tsp vanilla extract
  • ½ tsp cinnamon
  • 60ml maply syrup
  • 3 tbsp sugar


  1. Combine all ingredients (except sugar) in a food processor and blend until a creamy paste results.
  2. Pour into ramekins and refrigerate.
  3. Before serving, sprinkle the sugar on top and burn with a blow torch for a few seconds and allow to cool before eating.


Take a spoon, sit back and get ready for an epic mouthful.

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