Given the popularity of crème brûlée, this luscious side dish — with its not-too-sweet custard and crunchy caramelized sugar — is sure to be a hit. If you're making an entire menu in a single oven, you'll need to make the brûlée ahead and reheat it while the turkey stands (see cooks' note, below).
Cooks' notes:
•Sweet potatoes can be baked 3 days ahead and chilled, wrapped in foil.
•Sweet-potato custard can be baked (but not topped with sugar) 1 day ahead and cooled completely, then chilled, uncovered (do not cover or condensation will occur). Gently blot any moisture from surface with paper towels, then warm, uncovered, in a 350°F oven 20 to 30 minutes (test center with a wooden pick for warmth) before sprinkling with turbinado sugar.
