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If your one Thanksgiving goal is to wow your guests, look no further than Erin McDowell’s recipe for sweet potato pots de crème. It looks and tastes like a fancy restaurant dessert, but is secretly so, so easy.
“Pots de crème is a lesser known but beloved restaurant-style dessert,” the author of The Fearless Baker tells us, “but more people should be making it at home because it is so make-ahead friendly. It takes some time to bake, but it’s very hands-off and simple to make the mixture. You can even make everything up to three days ahead of your event and it will hold really well.”
“I added a little bit of marshmallow fluff topping,” she continues, “to give you that flavor of the classic sweet potato casserole with the marshmallows on top, which I always thought was more of a dessert than a side dish.” (If you want to make this dish ahead, just add the topping right before serving, otherwise it will get melty and weepy in the fridge.)
Not yet convinced? McDowell assures us that this dessert is practically foolproof, even for beginners: “The starch in the sweet potato makes it really thick, smooth and creamy, and it’s a great way to use leftover sweet potatoes. You can use any variety of sweet potato as long as it’s mashed up.”
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