Team USA Chef Jeffery Hayashi’s Brûlée Sweet Potato Recipe

5 Each Baby Sweet Potatoes
4 Cloves Garlic
2 Tablespoons Kosher Salt
5 Sprigs Thyme
2 Quarts Canola Oil
1 Cup Kendal Farms Creme Fraiche
1 Cup Toasted Walnuts

Confit sweet potatoes directions:

  1. Set the oven to 300.
  2. In a pot add the sweet potatoes in a single layer.
  3. Add 4 cloves crushed garlic, 5 sprigs of thyme, 2 tablespoons of salt and cover with canola oil a half inch over the potatoes.
  4. Place the pot on medium heat to warm the oil for 3 minutes. This will expedite the cooking of the potatoes.
  5. Cover the pot with tin foil and place in the oven for 15-30 minutes. To check if the potatoes are cooked take a cake tester poke the potatoes. If cooked the cake tester should go in with little resistance. If ready remove from heat and let the potatoes cool down at room temperature.
  6. Remove the potatoes from the oil and let excess oil drain off.
  7. Split the potatoes length wise. Lightly coat the cut side of the potato with sugar and gently torch the sugar to caramelize it.
  8. To serve gently warm in an oven. Serve with Kendal Farms Creme Fraiche and toasted walnuts.
  9. Enjoy!