Ingredients for Sweet Potato Flan
- 3 large sweet potatoes (about 1.5 lbs), peeled and cubed
- 1 cup granulated sugar, for caramelization
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup whole milk
- 6 large eggs
- 1 teaspoon ground cinnamon
- Ground Allspice
- Ground Cloves
- 1 teaspoon vanilla extract
- Coconut
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How to Make Sweet Potato Flan
- **Prepare the Sweet Potatoes:** If using fresh sweet potatoes, pierce them several times with a fork. Place on a baking sheet and bake at 375°F (190°C) for 1 hour, or until tender. Let cool completely, then peel and mash. If using canned sweet potatoes, proceed to step 6.
- **Set Aside Sweet Potatoes:** Set aside 1 cup of mashed sweet potatoes. Reserve any remaining for another use.
- **Make the Caramel:** Sprinkle 1 cup of granulated sugar in a 10-inch round cake pan. Place over medium heat and cook, shaking the pan constantly, until the sugar melts and turns a light golden brown. Carefully remove from heat and set aside. (Be cautious, hot caramel can burn!).
- **Blend Sweet Potato Mixture (Part 1):** In a blender, combine half of the reserved mashed sweet potatoes (1/2 cup), the sweetened condensed milk, 3 eggs, 1/2 cup heavy cream, 1/4 cup milk, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/2 teaspoon vanilla extract, and 1/8 teaspoon salt. Blend until completely smooth, stopping to scrape down the sides as needed.
- **Blend Sweet Potato Mixture (Part 2):** Repeat step 4 with the remaining mashed sweet potatoes, eggs, heavy cream, milk, cinnamon, nutmeg, vanilla extract, and salt.
- **Combine Mixtures:** Pour both blended mixtures into a large bowl. Whisk gently to combine.
- **Assemble the Flan:** Carefully pour the sweet potato mixture over the caramelized sugar in the cake pan.
- **Bake:** Cover the cake pan with aluminum foil and place it in a larger, shallow baking pan. Add hot water to the larger pan to a depth of 1/2 inch (this creates a bain-marie for even cooking).
- **Bain-Marie Baking:** Bake in a preheated oven at 325°F (165°C) for 1 hour and 15 minutes, or until a knife inserted into the center comes out clean.
- **Cool and Chill:** Remove the cake pan from the water bath and uncover. Let cool completely in the pan on a wire rack for 30 minutes. Then, refrigerate for at least 8 hours, or preferably overnight.
- **Invert and Serve:** To unmold, run a small knife around the edges of the flan. Invert onto a serving plate. Garnish with toasted coconut, if desired. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
87 g
Sugar
2388g
Fat
351g
Carbs
221g
