Some desserts don’t need a special occasion — they just need you to have two sweet potatoes and a little patience. This Japanese sweet potato crème brûlée is one of those “wait…why is this so good?” recipes: fluffy, roasted satsumaimo split open like a little dessert boat, filled with silky vanilla custard, then finished with a thin sugar crust that cracks the second your spoon hits it.

What I love most is how it looks fancy without being fussy. The oven does the heavy lifting, the custard comes together on the stove in a few minutes, and the torch (or broiler) turns the top into that glossy, glassy shell everyone fights over. If you’ve ever wanted a brûlée moment at home without ramekins, water baths, or any stress, this is the one.

Ingredients

• 2 medium to large Japanese sweet potatoes (satsumaimo)

• Olive oil (for the skins)

• 2 egg yolks

• 2 1/2 tablespoons granulated sugar (plus extra for brûlée topping)

• 2 teaspoons cornstarch

• 1/2 teaspoon vanilla extract

• 1 1/4 cups heavy cream

Step-by-step instructions (clear + foolproof)

1) Roast the sweet potatoes

1. Heat oven to 425°F (220°C).

2. Scrub the sweet potatoes and dry them well.

3. Lightly rub the skins with a bit of olive oil.

4. Poke 6–8 holes all over each potato with a fork (don’t skip this—they’ll steam inside).

5. Place on a foil-lined baking sheet and roast for 40–55 minutes, depending on size, until a fork slides in easily.

Tip: If they’re very thick, they may take closer to 55–60 minutes. You want them fully soft inside.

2) Make the custard base

While the potatoes roast:

1. In a mixing bowl, whisk together the egg yolks, sugar, cornstarch, and vanilla until smooth and slightly lighter in color.

2. Slowly pour in the heavy cream a little at a time, whisking constantly, until fully combined.

This slow-pour step helps keep the mixture silky and lump-free.

3) Thicken the custard on the stove

1. Pour the mixture into a small saucepan.

2. Set over low heat and stir constantly with a silicone spatula or wooden spoon, making sure you scrape the bottom and corners.

3. After 5–10 minutes, it will start to thicken. Keep stirring until it looks like a pourable pudding that coats the back of a spoon.

Important: Don’t crank the heat. Low and steady prevents scrambled eggs.

4. Immediately scrape the custard into a clean bowl.

4) Chill the custard (so it sets)

1. Press plastic wrap directly onto the surface of the custard (touching it prevents a skin).

2. Refrigerate for 30–45 minutes, until cooled and thickened (cool is fine—doesn’t need to be exactly room temp).

5) Split the sweet potatoes (without cutting through)

1. When the potatoes are done, let them cool 10–15 minutes so you can handle them.

2. Slice a slit lengthwise across the top of each potato—don’t cut all the way through.

3. Gently press the ends to open the potato a bit, like a little boat.

6) Fill and brûlée the tops

1. Spoon custard into each potato until generously filled.

2. Sprinkle a thin, even layer of granulated sugar over the custard (about 1–2 teaspoons per potato, depending on size).

If using a kitchen torch:

• Torch the sugar in small circles until it melts, bubbles, and turns deep golden.

If using a broiler:

1. Move an oven rack to the highest position.

2. Place filled potatoes on a baking sheet.

3. Broil for 1–3 minutes, watching constantly, until the sugar melts and browns.

Broiler tip: It can go from perfect to burnt fast—don’t walk away.

Save this to your Pinterest board so you don’t lose it—because you will want that crackly top again.

Tips that make it come out better

• Roast until truly soft. Undercooked potatoes taste starchy and won’t mash slightly when opened.

• Keep custard heat low. If it thickens too fast, it can turn grainy.

• Go light on the sugar layer. A thin layer brûlées into a crisp shell; a thick layer can taste bitter.

• No torch? Broiler works—just stay glued to the oven door.

Storage

This dessert is best right after brûléeing (that crackly top is the whole point).
If you want to prep ahead:

• Make custard up to 2 days ahead and refrigerate.

• Roast potatoes up to 1 day ahead, rewarm slightly, fill, then brûlée right before serving.

Some recipes earn a permanent spot in your “make it again” list, and this Thai cucumber salad is one of mine. It’s cold and crunchy, with that bright lime bite up front, a little sweetness to round it out, and just enough chili heat to keep things interesting. The fish sauce doesn’t make it taste fishy—it just gives the dressing that savory, restaurant-style depth that makes you go back for another forkful.

I reach for this when dinner feels heavy or when I need something fresh on the table fast. It’s the kind of side that plays well with grilled chicken, rice bowls, spicy noodles, or honestly… straight from the bowl while you’re “just tasting.” A quick whisk, a quick toss, a short chill, and it turns into that crisp, punchy salad you’d swear came from your favorite Thai spot.

Ingredients

Dressing

• 1/4 cup fresh lime juice

• 1 teaspoon fish sauce

• 1 tablespoon sugar

• 1 chili pepper, thinly sliced (remove seeds for less heat)

• 1 clove garlic, finely chopped or grated

• 2 tablespoons avocado oil (or canola)

Salad

• 2 English cucumbers, halved lengthwise, seeded, and thinly sliced

• 1/2 cup chopped cilantro

• 1/2 small red onion, thinly sliced

• Kosher salt, to taste

• 1/2 cup roasted peanuts, chopped (optional)

Instructions

1) Prep the cucumbers so the salad stays crunchy

1. Slice each cucumber lengthwise.

2. Use a spoon to scrape out the watery seeds (this keeps the dressing from getting diluted).

3. Thinly slice into half-moons.

Optional (but worth it): Put the sliced cucumbers in a colander, sprinkle with a pinch of salt, and let them sit 10 minutes. Pat dry with paper towels. This pulls out extra water and makes the salad extra crisp.

2) Make the lime dressing

In a large bowl, whisk together:

• lime juice

• fish sauce

• sugar

• chili slices

• garlic

• avocado oil

Whisk until the sugar looks mostly dissolved (it doesn’t have to be perfect).

3) Toss everything together

Add the cucumbers, cilantro, and red onion to the bowl. Toss well so every slice gets coated.

4) Chill (or serve right away)

• Best: Refrigerate 15–30 minutes so the flavors soak in.

• Fine: Serve immediately if you’re in a hurry.

5) Finish and taste

Right before serving, taste and adjust:

• Needs more pop? Add a squeeze of lime.

• Too sharp? Add a tiny pinch more sugar.

• Not salty enough? Add a few drops more fish sauce or a small pinch of salt.

Top with chopped roasted peanuts if using.

If this cucumber salad hit the spot, do me a quick favor—save the pin below to your Pinterest board so you can find it fast next time you’re craving something crunchy and fresh (and it helps other people discover it too).

Tips & Tricks for the Best Cucumber Salad

• Use English cucumbers if you can. They’re crisp, thin-skinned, and don’t need peeling. If you’re using regular cucumbers, peel them and scrape out the seeds so the salad doesn’t get watery.

• Seed the cucumbers (don’t skip it). That soft, wet center is what thins out the dressing. A quick scrape with a spoon keeps everything snappy.

• Salt the cucumbers for extra crunch. After slicing, sprinkle with a pinch of kosher salt, let sit 10 minutes, then pat dry. This pulls out excess water and keeps the salad crisp longer.

• Dissolve the sugar fully. Whisk the dressing for a good 20–30 seconds. If the sugar isn’t dissolved, you’ll taste random sweet spots instead of a smooth balance.

• Chili heat is easy to control.

  • Mild: remove seeds and white ribs.

  • Spicy: keep seeds, or add a little more chili.

  • Using flakes? Start with 1/4 tsp—they build fast.

• Slice everything thin and even. Thin cucumbers and onion soak up the dressing better and are easier to eat. A mandoline helps, but a sharp knife works fine.

• Let it chill, but not forever. The sweet spot is 15–30 minutes in the fridge. It gets more flavorful without losing that fresh crunch. After a few hours it’s still good, just softer.

• Add peanuts right before serving. If you mix them in early, they soften. Toss them on top at the end for the best crunch.

• Taste and adjust.

  • More lime = brighter

  • A few extra drops of fish sauce = deeper and saltier

  • A small pinch of sugar = smoother and less sharp

• Make it a meal. Add shredded chicken, shrimp, or a handful of edamame and you’ve got an easy lunch bowl.

Some chicken recipes are good… and then there are the ones you make once and suddenly your whole week starts revolving around leftovers. This mango jalapeño chicken is firmly in that second category.

You get tender, golden-seared chicken pieces coated in a sticky soy-garlic glaze, with real mango bringing a gentle sweetness that keeps the heat from the jalapeños in check. The sauce clings to everything—perfect over rice, but just as good tucked into lettuce cups or served with a simple green side when you want dinner to feel a little more exciting without extra effort. If you’re craving that glossy, takeout-style bite at home (with ingredients you actually recognize), you’re going to love this one.

Ingredients 

Chicken

• 2 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces (900 g)

• 4 tbsp cornstarch (about 32 g)

• 1/2 tsp salt

• 1/2 tsp freshly ground black pepper

• 3 tbsp olive oil (45 ml)

Mango Jalapeño Sauce

• 1/2 cup soy sauce (120 ml)

• 1/2 cup chicken stock (120 ml)

• 1/4 cup packed brown sugar (about 50 g) (reduced because mango adds sweetness)

• 1/2 cup ripe mango, finely diced or mashed (about 80–100 g)
  (ripe but still firm = best)

• 5 cloves garlic, minced

• 2 large jalapeños, sliced (seeded for less heat; use 3 for spicier)

• 1 tbsp cornstarch + 1 tbsp cold water (slurry)

For serving (optional but recommended)

• Steamed white rice

• Green veggie (broccoli, zucchini, green beans)

• Garnish: sliced scallions + sesame seeds + extra mango cubes

Instructions

1. 1. Make the sauce (stovetop-friendly).
      In a bowl, whisk together soy sauce, chicken stock, brown sugar, mango, and minced garlic. Set aside.

   2. Coat the chicken.
      Add chicken to a wide bowl. Sprinkle with 4 tbsp cornstarch, salt, and pepper. Toss until evenly coated and separated.

   3. Brown the chicken.
      Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer (cook in batches if needed).
      Cook 3–4 minutes per side until golden and cooked through. Transfer to a plate.

   4. Mix the slurry.
      Stir together 1 tbsp cornstarch + 1 tbsp cold water until smooth.

   5. Simmer the sauce + jalapeños.
      Carefully wipe excess grease from the skillet (leave a thin film). Pour in the sauce and add the jalapeño slices.
      Bring to a gentle simmer and cook 3–4 minutes, stirring, so the mango softens slightly and the sauce smooths out.

   6. Thicken into a glossy glaze.
      Whisk in the slurry. Simmer 30–90 seconds until thick, shiny, and able to coat the back of a spoon.

   7. Toss chicken back in.
      Add the chicken to the skillet and toss to coat. Simmer 2–4 minutes until everything is sticky and glazed.

   8. Finish.
      Turn off heat and stir in 1–2 tsp lime juice (or rice vinegar). This is the trick that makes mango taste fresh—not overly sweet.

   9. Serve.
      (Optional) Spoon over rice with extra sauce. Add a green veggies. Top with a few fresh mango cubes, scallions, and sesame seeds.

If this mango jalapeño chicken made your mouth water, go ahead and save it for later—share the image below to your favorite Pinterest board so it’s ready the next time you’re craving something sweet, sticky, and a little spicy.

Video Recipe

Storage & Reheating

Refrigerator:
Let the chicken cool completely, then store in an airtight container for up to 4 days.

Freezer:
Freeze in a freezer-safe container for up to 2 months. For best texture, freeze with a little extra sauce so the chicken stays moist.

Thawing:
Thaw overnight in the refrigerator before reheating.

Reheating (stovetop best):
Add the chicken to a skillet over medium-low heat with a splash of chicken stock or water (1–2 tablespoons). Warm gently, stirring often, until hot and glossy again.

Reheating (oven):
Place in a small baking dish, add a splash of stock or water, cover with foil, and bake at 350°F (175°C) for 10–15 minutes, or until heated through.

Make-Ahead Tips

• Prep ahead: Dice the chicken and slice the jalapeños up to 24 hours in advance. Keep refrigerated in separate containers.

• Sauce ahead: Mix the sauce ingredients (including mango) and refrigerate up to 24 hours. Stir well before using.

• For the best texture: Cook the chicken fresh and combine with the sauce right before serving whenever possible.

Helpful Cooking Tips

• Don’t overcrowd the pan: Brown the chicken in batches so it turns golden instead of steaming.

• Keep the sauce glossy: Let it simmer gently until it thickens, then toss the chicken back in. If it gets too thick, loosen with a small splash of stock.

• Control the heat: Remove jalapeño seeds for a milder dish, or leave some in for more spice.

• Mango sweetness varies: If your mango is very ripe and sweet, reduce the brown sugar slightly (start with 2–3 tablespoons and adjust).