1. Peel and cut up the sweet potato into cubes. In a bowl, toss in a little bit of vegetable oil, place on a pan lined with foil, and roast at 350 until very fork-tender. The fork should have zero tug and go right in and out of the potato. Start at 45 minutes.
2. Once the potatoes are done roasting, mash sweet potatoes and press through a fine-mesh strainer; rice, blend or place in a food processor until smooth. Set aside. This can be done the day before to reduce prep time. Store in an airtight container in the fridge.
3. Bring heavy cream and spices to a boil. In a separate bowl, whisk together yolk, sugar, and salt.
4. Temper (Pour half of the cream into the yolk mixture and whisk until combined), then add the remaining cream. Whisk until combined. Add sweet potatoes and whisk until incorporated.
5. Preheat the oven to 300 degrees.
6. Place ramekins in a deep foil pan or casserole dish. Fill the dish 1/2 way up, not the ramekins, with water and place the tray in the oven on a slightly ajar rack from the rest of the racks. Carefully ladle or pour a small pitcher of creme brûlée batter into each disk about 1/2 inch from the top. Carefully push the rack into the oven and close the door.
7. Bake at 300 degrees starting at 50 minutes. Test the creme brûlée by slightly shaking the dish, making sure the custard in the center is not liquid and does not jiggle. If more time is needed, bake in 8-minute intervals. Carefully remove the pan of water and ramekins from the oven.
8. Carefully remove the ramekins from the water bath, and let them rest on your counter for 15 minutes. Then place into the fridge for at least 3 hours. To cool all the way through
9. Top with sugar, and torch until the sugar begins to caramelize.
10. Place a dollop of mallow fluff on top, and tap with the torch to your color liking.

Marshmallow Fluff:

1. Bloom gelatin by sprinkling it over cold water, and let it sit.
2. Place egg whites on the mixer and whip until foamy. Slowly add the first sugar to the whites.
3. In a pot, combine water #1, corn syrup, and sugar #2, and be sure there are no dry spots of sugar. Brush the sides of the pot with a clean brush and water. This will reduce the crystallization of the sugar. Cook to 248 degrees on either a digital thermometer or a candy thermometer.
4. While the egg whites are mixing on high speed, carefully and slowly pour the sugar mixture down the side of the mixing bowl to create a meringue; add the gelatin immediately while the mixing bowl is hot. Mix on high speed until the bowl is cool to touch the inside of your wrist.
5. Store in an airtight container in the fridge. Top the creme brûlée with fluff and torch to caramelize.