Best Sweet Potato Crème Brûlée Bars Recipe

Have you seen the viral Japanese crème brûlée baked directly inside a roasted sweet potato? Here’s a recipe inspired by that dish with a few twists for you to wow your guests. Get the best out of two great desserts by making these sweet potato crème brûlée bars. For fans of the classic cheesecake, you’ll get that rich and creamy filling with a mix of sweet potato and some warm spices. For fans of the decadent crème brûlée, a crackly sugar top is sure to seal the deal. These bars are for those who want to impress their family and friends with a simple yet complicated-looking dessert. The benefit of this recipe is that you will only need to make one base batter that will then be transformed into two different layers.

For the best results, make these bars a day in advance to give them enough chill time for perfectly cut squares. A sharp hot knife will also help you achieve those beautiful sharp edges. Also, make sure your cream cheese and eggs are at room temperature. This will help bond and blend your batter together more easily, resulting in a homogenous and smooth batter.

The crème brûlée topping adds a great texture to these creamy bars. Make sure to take your time torching the sugar topping. You don’t want to torch one particular spot for too long causing the sugar to burn too fast. A lower torch flame and taking your time is definitely the way to go!

Make ahead:
The bars can be made and refrigerated 2 days ahead of time or frozen in an airtight container for up to 2 months without the topping. To thaw, take the bars out of the freezer and leave them in the refrigerator overnight. Brûlée the topping just before serving.

Did you try making this? Let us know how it went in the comments!