A Twist on Sweet Potato Pie

In my family we prefer the flavor of sweet potato pie to pumpkin and have expunged pumpkin pie from our Thanksgiving dessert spread. If you've ever overzealously prepared your sweet potato pie filling--or pumpkin if you prefer-- you may have wondered what to do with the excess. Try sweet potato brulée. We put leftover filling in a greased pie pan and let it bake alongside the regular sweet potato pie. After baking for around 35 minutes take it out and let it cool. After cooling, spread brown sugar or white sugar liberally on top and torch until it bubbles and browns. If you don't have a torch on hand, stick the cooked filling with the sugar top under the broiler for a few minutes and it should do the trick. (If you don't allow it to cool properly then the sugar will melt on top instead of crystalizing into the crunchy brulée top we all know and love.) While the filling isn't the typical custard found in créme brulée, it still has the irresistable top that cracks with the pressure of a spoon. A dollop of freshly whipped cream perfects the sweet potato brulée.

By the way, the conspicuously center-placed dollop of whipped cream is because a certain someone-- ahem, dad, ahem-- snuck a spoonful before we brulée'd it.