Best 3 Sweet Potato Flan Recipes

SWEET POTATO FLAN

Steps:

• Reheat oven to 350 degrees F. Bake potatoes until soft throughout, about 1 hour. Cool, then peel and cut into chunks. Puree in a food processor--do not over mix--and reserve. Reduce oven to 325 degrees F.
• Prepare caramel and sauce following the same method as for Creme Caramel (recipe follows). Line a 3-quart Pyrex loaf pan with caramel and set aside on a level surface. Chill sauce.
• Combine custard ingredients in a large bowl and whisk in the sweet potato puree to combine. Pour through a strainer into lined loaf pan.
• Place inside a larger roasting pan. Pour in boiling water until it rises halfway up the sides of the loaf pan. Bake about 1 hour and 50 minutes. The center should feel firm when pressed.
• Set aside to cool about 1 1/2 hours. Cover with plastic wrap touching top. Refrigerate overnight or as long as 4 days.
• Run a knife along inside edge 2 or 3 times to loosen. When you press center, sides should pull away. Cover with a platter and quickly invert. Drain excess caramel into a bowl and strain into reserved cold sauce. Serve slices of flan on dessert plates. Top with chilled caramel sauce.

BIG SWEET POTATO FLAN

Steps:

• Place sweet potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Place potato in a food processor; cover and process until smooth. Set aside., Grease a 9-in. cake pan; set aside. In a small heavy skillet over medium-low heat, cook 1/2 cup sugar until it begins to melt. Gently drag melted sugar to the center of pan so sugar melts evenly. Cook, without stirring, until sugar is dark reddish brown, about 15 minutes. Quickly pour into prepared pan., In a small saucepan, heat milk until bubbles form around sides of pan. In a small bowl, whisk the eggs, egg yolks, cinnamon, salt, pureed sweet potato and remaining sugar. Remove milk from the heat; stir a small amount of hot milk into egg mixture. Return all to the pan, stirring constantly. Stir in vanilla. Pour over caramelized sugar., Place cake pan in a large baking pan; add 1 in. of boiling water to larger pan. Bake, uncovered, at 350° for 40-45 minutes or until center is just set (mixture will jiggle). Remove cake pan from water bath; cool for 1 hour. Cover and refrigerate overnight., In a small bowl, beat cream until soft peaks form. Add sugar and orange zest; beat until stiff peaks form. To serve flan, run knife around edge of pan. Invert flan onto a serving plate; serve with whipped cream.

SWEET POTATO FLAN

Steps:

• Pierce sweet potatoes several times with a fork; place on a baking sheet.
• Bake at 375* for 1 hour or until done; cool to touch.
• Peel sweet potatoes, and mash.
• Set aside 1 cup mashed sweet potatoes; reserve any remaining sweet potatoes for another use.
• 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 from heat, and set aside.
• (Melted sugar may crack slightly as it cools).
• Combine half of sweet potatoes, 1 can sweetened condensed milk, and half of next 6 ingredients in container of an electric blender; blend until smooth, stopping once to scrape down sides.
• Pour mixture into a large bowl.
• Repeat procedure; add to bowl, stirring well with a wire whisk.
• Pour mixture over caramelized sugar in cakepan; cover with aluminum foil, and place in a larger shallow pan.
• Add hot water to larger pan to depth of 1/2 inch.
• Bake at 325* for 1 hour and 15 minutes or until a knife inserted in center comes out clean.
• Remove cakepan from water, and uncover; cool in pan on a wire rack 30 minutes.
• Refrigerate 8 hours or overnight.
• Loosen edges of flan from pan with a small knife; invert onto a serving plate.
• Garnish, if desired, with toasted coconut.
• Yield: 1 (10-inch) flan.