Instructions: In medium bowl, mix pureed sweet potatoes, 1/4 cup sugar, and lemon juice until combined. Butter eight (8-ounce) custard cups or ramekins. Spoon 2 to 3 tablespoons of sweet potato mixture into each cup to form a 1/4 inch-thick layer.

Preheat oven to 325 degrees. In medium saucepan, combine heavy cream, vanilla bean and 3/4 cup of remaining sugar. Bring mixture to boil over medium heat.

Remove pan from heat.

In large bowl, whisk together egg yolks and another 3/4 cup sugar. Gradually pour egg mixture into saucepan, whisking constantly. Return saucepan to stove and cook on low heat for 3 minutes, or until mixture thickens.

Fill custard cups with enough cream mixture so they are 7/8 full. Place filled cups in a baking pan large enough to hold them all. Add enough hot water to come up within 1 inch of top of cups. Bake 45 minutes, or until custards are barely set and a toothpick inserted into center comes out a little wet. Remove custards from baking pan and place them in refrigerator. Refrigerate overnight.

Preheat broiler. Lightly sprinkle surface of each custard with 1 1/2 tablespoons remaining sugar. Place custards under broiler for about 30 to 60 seconds and let them brown. Keep an eye on custards, as this happens quickly.

Remove custards from heat, and once sugar has hardened (1 to 2 minutes), serve them.

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