Creme Brulee Stuffed Sweet Potatoes

4-6 Medium Sweet Potatoes

Crème Brulee Filling:

1 c Whole Milk

8 Egg Yolks

1/2 c Sugar

2 Tbs. Cornstarch

2 1/2 c Heavy Cream

1 Vanilla Bean

Dusting Sugar:

1/2 c Sugar

1 tsp. Pumpkin Spice

Bake sweet potatoes until tender. Let rest until ready to use.

Place egg yolks, sugar, and cornstarch in bowl whisk until smooth. Add heavy cream and whisk until smooth.

Place milk in saucepan and heat until just warm and bubbles start to form around the edges. Do NOT boil.

Pour milk into egg and cream mixture slowly to temper. Pour mixture back into pot. Scrape seeds from vanilla bean into mixture. Cook on medium heat stirring constantly until mixture begins to thicken and bubbles form in the center.

Do NOT boil. This mixture will break and you will have to start over!

Chill mixture completely in refrigerator.

Reheat potatoes until warm. Cut slit into potatoes longways and make well in the center. Sprinkle inside with dusting sugar. Spoon crème brulee filling in well. Dust with sugar and torch until golden brown. Allow to cool for 1 minute. Serve as a side dish or dessert!