Name: Sweet-Potato Brûlée
Cook time: 20 min
Total time: 3 1/2 hr (includes cooling)
Yield: Makes 8 to 10 side-dish servings
Ingredients: 2 lb sweet potatoes (2 or 3 large); 7 large egg yolks; 3 tablespoons packed light brown sugar; 1 teaspoon fresh lemon juice; 1/2 teaspoon freshly grated nutmeg; 1/2 teaspoon salt; 3 cups whole milk; 5 to 7 tablespoons turbinado sugar such as Sugar in the Raw; a shallow 2 1/2-qt flameproof baking dish such as a 12-inch quiche dish (1 3/4 inches deep); a small blowtorch

Given the popularity of crème brûlée, this luscious side dish — with its not-too-sweet custard and crunchy caramelized sugar — is sure to be a hit. If you're making an entire menu in a single oven, you'll need to make the brûlée ahead and reheat it while the turkey stands (see cooks' note, below).

Cooks' notes:

•Sweet potatoes can be baked 3 days ahead and chilled, wrapped in foil.
•Sweet-potato custard can be baked (but not topped with sugar) 1 day ahead and cooled completely, then chilled, uncovered (do not cover or condensation will occur). Gently blot any moisture from surface with paper towels, then warm, uncovered, in a 350°F oven 20 to 30 minutes (test center with a wooden pick for warmth) before sprinkling with turbinado sugar.

Recipe notes

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