Smooth and delicous, sweet potato flanwith luscious caramel.
Recipe: Sweet Potato Flan
2 medium-size sweet potatoes*
Bake sweet potatoes at 400°F (205°C)for 1 hour or until tender; cool to touch. Peel and mash; reserve1 cup mashed sweet potato.
Sprinkle sugar in a 10-inch round cakepan. Place over medium heat, and cook, shaking pan constantly,until sugar melts and turns a light golden brown. Remove fromheat; set aside. (Mixture may crack slightly as it cools.)
Process 1/2 cup sweet potato, 1 can condensedmilk, and half of next 6 ingredients in a blender or food processoruntil smooth, stopping to scrape down sides; pour into a largebowl. Repeat procedure; whisk until combined.
Pour mixture over caramelized sugar; coverwith aluminum foil, and place in a large shallow pan. Pour hotwater into larger pan to a depth of 1/2-inch.
Bake at 325°F (160°C) for 1 hourand 10 to 15 minutes or until a knife inserted in center comesout clean. Remove pan from water, and uncover; run a knife aroundedge of pan to loosen and prevent flan from cracking. Cool ona wire rack 30 minutes; cover and chill at least 8 hours.
Run a knife around edge of flan againto loosen; invert onto a serving plate.
3/4 cup granulated sugar
2 (14-ounce) cans sweetened condensed milk
2 cups milk
10 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 teaspoon vanilla extract
Makes 1 (10-inch) flan.
*1 cup canned mashed sweet potatoes maybe substituted.
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