Sweet Potato Flan Recipe

Recipe provided by Mary Sue Milliken and Susan Feniger

Watch how to prepare this dish.
Difficulty: Easy
Servings: 10 portions

Nutritional Information Per Serving
Serving Size: 1 of 10 servings
Calories: 585
Total Fat: 21 g
Saturated Fat: 12 g
Carbohydrates: 93 g
Dietary Fiber: 3 g
Sugar: 77 g
Protein: 7 g
Cholesterol: 193 mg
Sodium: 361 mg

Ingredients

2 pounds sweet potatoes

Caramel:

2 cups granulated sugar
1 1/2 cups water

Custard:

1 1/2 cups packed brown sugar
8 eggs
2 cups heavy cream
3 tablespoons brandy
2 teaspoons vanilla extract
1 tablespoon freshly grated ginger
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice

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Instructions

Preheat the oven to 350 degrees F. Bake the sweet potatoes until tender all the way through, about an hour. Let them cool, then peel and chop them into pieces. Pure the chunks in a food processoravoid over-processingand set aside. Lower the oven temperature to 325 degrees F.
Make the caramel and sauce using the same method described for Crme Caramel (see recipe below). Pour the caramel into a 3-quart Pyrex loaf pan and place it on a flat surface. Reserve the sauce in the refrigerator.
In a large bowl, whisk together the custard ingredients then fold in the sweet potato pure until mixed well. Strain the custard mixture, then pour it into the caramel-lined loaf pan.
Place the loaf pan inside a larger roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the loaf pan. Bake for about 1 hour and 50 minutes. The center should feel firm to the touch.
Allow the flan to cool for approximately 1 1/2 hours. Cover tightly with plastic wrap pressed against the surface. Refrigerate overnight or up to 4 days.
To unmold, gently run a knife around the inside edge two or three times to loosen the flan. When pressed in the center, the sides should peel away easily. Place a serving platter over the pan and invert it quickly to release the flan. Collect any extra caramel in a bowl and strain it back into the chilled reserved sauce. Serve slices of the flan on dessert plates, topped with the cool caramel sauce.

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