½tspvanilla powderor scrape the seeds from half a vanilla pod
1tbsphoney
1tspcinnamon powder
½tspground ginger
½tspcardamon powder
50gchocolate chips
Instructions
Preheat the oven to 180° C/356° F.
Prick the potatoes with a fork and place on a baking tray. Bake for about 40-50 minutes or until a fork is easily inserted.
For the custard, whisk together the egg yolks, sugar and cornstarch.
Put the milk in a saucepan with the vanilla powder. Bring to a boil, remove from the heat and slowly pour over the egg mixture, mixing continually.
Return the mixture to a low heat and continue stirring until thickened. Then remove from heat and add the butter and vanilla extract.
Cover the surface of the custard with cling film and allow to cool completely.
Once the baked potatoes have cooled enough to handle, scoop out the inside with a spoon. Place the skins back on the tray and bake for another 20 minutes.
Meanwhile, mash the potatoes with the honey, cinnamon, and ginger. Divide the mash equally between the potato skins and top each one with custard.
Sprinkle generously with caster sugar and either place in the oven under the broiler/grill for about 5-10 minutes or use a blowtorch to caramelize the top.
Serve immediately.
Notes
Tip: If you feel this dessert could use a chocolatey touch, add about 50 grams (~1/3 cup) of chocolate chips (milk or dark) to the custard right after removing it from heat and before covering it with cling film.
I'm a business graduate turned Pastry Chef with a passion for cooking savory dishes as well. My culinary journey began in 2011 after the birth of my first daughter, and I haven't looked back since.
I spent 17 years in the Gulf Region, including Dubai and Qatar, where I had the privilege of working with 'The Cooking Academy.' During my time there, I served as a teacher for various classes and briefly took on the role of General Manager.
After the pandemic, I launched my own project, 'Baked by Mia,' a cooking platform that came to life in 2020. The goal of this platform is to encourage everyone to bake more, focusing not on the perfection often associated with being a pastry chef, but on embracing and enjoying time spent in the kitchen with family and friends.
I used the plain custard for most of my sweet potatoes, but made a couple with milk chocolate mixed in it, to try it out. I preferred the plain ones but the others vanished just as quickly. Well worth the effort!
I used the plain custard for most of my sweet potatoes, but made a couple with milk chocolate mixed in it, to try it out. I preferred the plain ones but the others vanished just as quickly. Well worth the effort!