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Sweet Potato Silk Pastry Cream

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Sweet Potato Silk Pastry Cream is a luscious, velvety custard infused with roasted sweet potato and vanilla, offering a cozy autumn twist on classic pastry cream. Perfect for filling cream puffs, tarts, or layered desserts, it’s smooth, rich, and delightfully seasonal.

Ingredients

Scale

For the Sweet Potato Purée:

  • 1 large sweet potato (about 250–300g)

  • 1 tablespoon milk or cream (to blend)

  • Optional: pinch of cinnamon or nutmeg

For the Pastry Cream:

  • 500 ml whole milk

  • 1 vanilla bean (split) or 2 teaspoons vanilla extract

  • 100 g sugar

  • 4 egg yolks

  • 40 g cornstarch

  • 30 g unsalted butter

  • Pinch of salt

  • 150 g sweet potato purée (prepared above)

Instructions

  • Roast the Sweet Potato:
    Roast whole sweet potato at 200°C (400°F) for 45–60 minutes until fork-tender. Scoop out flesh and blend with milk until ultra-smooth. Add cinnamon or nutmeg if desired.

  • Warm the Milk:
    Heat milk in a saucepan with the split vanilla bean or vanilla extract. Remove from heat and steep for 10 minutes.

  • Whisk Yolks and Sugar:
    In a bowl, whisk egg yolks with sugar, cornstarch, and salt until pale and airy.

  • Temper the Yolks:
    Slowly pour warm milk into the yolk mixture while whisking continuously. Return mixture to the saucepan and cook over medium heat, whisking until thick and creamy.

  • Add Sweet Potato & Butter:
    Remove from heat and stir in sweet potato purée until smooth. Add butter and mix until glossy.

  • Chill:
    Pour into a clean bowl, cover surface with plastic wrap, and refrigerate for at least 2 hours before use.

Notes

  • For extra flavor, add a dash of cinnamon or nutmeg to the sweet potato purée.

  • Use as a filling for cream puffs, tarts, mille-feuille, or parfaits.

  • Store covered in the fridge for up to 3 days.

Find it online: http://maicook.com/sweet-potato-silk-pastry-cream/