كريم كراميل بالبطاطا الحلوة

Peel the sweet potatoes.

Slice the sweet potatoes into thin rounds to help them cook faster.

Place the sweet potatoes in a skillet over heat.

Add ½ cup of water and 1 tablespoon of sugar.

Cover the skillet and cook the sweet potatoes over medium heat until they are soft and mashable.

Let the sweet potatoes cool completely after cooking.

Pour 4 cups of milk into a blender.

Add 2 packets of crème caramel powder to the milk.

Add the mashed and cooled sweet potatoes to the blender mixture.

Blend all the ingredients until the mixture is smooth and well combined.

Pour the mixture into a saucepan and cook over medium heat, stirring continuously for about 5 minutes until slightly thickened.

Pour the ready-made caramel into the bottom of a mold or tray.

Pour the blended sweet potato crème caramel mixture over the caramel.

Let the mold cool completely at room temperature.

Cover and place it in the refrigerator for 2 to 3 hours until fully set.

Invert the crème caramel onto a serving plate and serve cold.