I picked up some Purple Yam from the farmers market and am figuring out what to do with it. In my search I found a pretty cool food blog; I aspire to be this organized.
She has posted a really tasty looking purple potato pie with a coconut layer on top, but I’m thinking I might make a brule instead. My mom emailed a recipe to me today (perfect timing) that I think I’ll adapt for my special ingredient. I think this would be a perfect opportunity to use some of my candied ginger too.
Mashed Ube Brulee
4 pounds (6 cups finished) Ube or Okinawan Sweet Potato – depending on where or where you shop
3/4 cup coconut milk
3 tablespoons butter, softened
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/2 cup packed brown sugar
Peel and boil Ube and mash, mix next 5 ingredients together with the mashed Ube and spread out evenly in a coated baking pan or several Brule dishes.
Preheat broiler, unless you have a Brule torch.
Sprinkle brown sugar over the top and place into broiler for a few minutes until the sugar bubbles and caramelizes.