I'll find any excuse to use the kitchen torch in my utensil drawer; it satisfies the inner pyromaniac in me. Not that I'm arbitrarily taking any old leftover and caramelizing a layer of sugar on top of it with stream of fire; sweet potatoes are perfectly complemented with a little added sweetness. If you don't already have a kitchen torch, I highly recommended getting one-or asking Santa to bring you one this year. Just don't burn the house down.
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Fill 2 ramekins with the mixture; the amount will vary depending on what sizes you have. Then place the ramekins on a rimmed baking sheet and pour about a 1/2-inch layer of boiling water into the sheet to ensure even baking. Bake for 25 to 30 minutes.
Let the ramekins cool for about an hour. When they have, sprinkle a thin, but even layer of sugar on top of each. Then fire up your kitchen torch and caramelize the layer of sugar until it becomes a hard, sweet crust. Garnish with mint if you have some and want it to look extra fancy.