Are Colonics, or Any Colon Cleanse for That Matter, Actually Good for You?

Trust your gut—it can clean itself!After culinary school, I quickly learned that one of the easiest ways to impress guests at any soirée is by whipping out ye ol’ reliable culinary torch. It’s a sure-fire way to get the crowd going—and few finishing touches beat a brûlée when it comes to imparting deliciously toasty, caramelized flavor.

But during the week when torching is not on the proverbial table, I lean on a more convenient culinary tool that replicates the flavor of a hot sear: An air fryer.

My go-to simple dish to cook myself in the air fryer this season? Bruléed Japanese sweet potatoes, of course. This fiber-rich, ready-in-15-minutes recipe doesn’t require any fancy equipment other than your handy-dandy air-fryer (or oven). And it’s lit.

 

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How to make 3-ingredient bruléed Japanese sweet potatoes

In a recent Instagram post by @eggdressesup, content creator Em shares how to make three-ingredient bruléed Japanese sweet potatoes, and it’s much easier (and less intimidating) than it sounds. Unlike a traditional crème brulée—which involves a complex process of making a homemade custard, gently cooking it in a bain-marie, before finally brûléeing the sugar crust—this Japanese sweet potato version is much simpler to make.

No, really: It’s three ingredients, three steps. All you’ll need? Japanese sweet potato, honey, and brown sugar.

1. To begin, start by cutting a steamed Japanese sweet potato into large discs about two inches tall (eyeballing it is totally fine in this case) and lay them out on a flat sheet of aluminum foil.
2. Next, add a drizzle of honey over the exposed surface, and coat with a thin layer of brown sugar. The key is to spread the mixture across the surface evenly using the back of a spoon—this will help create that sought-after crunchy brulée crust.
3. Finally, pop the sugar-coated potatoes in the air fryer for about 15 minutes at 360 ºF, or just until the sweet mixture has fully melted. (But we’d never stop you from using your culinary torch party trick, if you so please.)

The result? A caramelized (or bruléed) coat of honey sugar t