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1
Preheat the oven to 400 degrees F.
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2
Pierce the sweet potatoes all over with a fork, and then bake on a shallow baking pan until soft, about 1 hour (no need to wrap in foil).
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3
Remove the potatoes to cool.
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4
Lower the oven temperature to 325 degrees F.
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5
While the potatoes are cooling, whisk together the cream, brown sugar, bourbon, salt, and nutmeg.
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6
(You could also add cinnamon, though it may suggest pumpkin pie flavors and will over shadow the smoky bourbon flavor.)
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7
Peel the potatoes, and then cut into 2-inch pieces and mash until very smooth.
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8
Add the mashed potatoes to the cream mixture and whisk well to thoroughly combine.
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9
Pour the mixture into a 2-quart flameproof baking dish and bake 40 to 45 minutes.
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10
The custard will be firm but not dry looking when done.
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11
When ready to serve, evenly sprinkle the turbinado sugar over the top.
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12
Position the blowtorch flame just above the sugar and move the flame back and forth in rows until the entire top is slightly burnt.
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13
Let stand until the sugar hardens, about 4 to 5 minutes, and then serve.
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14
(No blowtorch?
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15
Run the dish under the broiler, 4 inches from the flame, about 5 to 8 minutes.)
