When it comes to sweet potatoes, New York Chef Carlos Villanueva likes a layered look.
Before we named this variety of sweet potato, which tastes like custard cream or crème Anglaise with hints of malted vanilla and caramel with a clean finish and velvety texture, it was named the unglamorous Sp 159-26. That's not a very flattering title for one of the best sweet potatoes I've had the pleasure of tasting in my life. Which is why the moment we tasted it, its name was changed to the fitting crème brûlée.