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.
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ezra ombaso
[email protected]I'm not a big fan of sweet potato, but this flan was surprisingly delicious.
junaid noor
[email protected]This was the perfect dessert for my Thanksgiving dinner.
Nepalmadhab Prasad
[email protected]I'm going to try this recipe with different fruits next time.
Migadde Elijah
[email protected]This recipe is a keeper!
Emily Pattison
[email protected]Not bad for a first try.
Rosan Saud
[email protected]Will definitely make again!
Fasmi Fasmi
[email protected]Overall, this is a great recipe for sweet potato flan. It's easy to make, and it's always a hit with my family and friends.
Tshiamo Junior
[email protected]The flan didn't set properly, even though I followed the recipe exactly. I'm not sure what went wrong.
Chereen Tanises
[email protected]This flan was a little too sweet for my taste, but it was still very good. I would recommend reducing the amount of sugar by half.
Jamshaid Dogar
[email protected]I substituted almond milk for the regular milk, and it turned out great! This recipe is very versatile.
LadyJagan
[email protected]This is the best flan recipe I've ever tried! It's so creamy and flavorful, and it's always a crowd-pleaser.
Bekar manab
[email protected]This was my first time making flan, and it turned out perfectly! The instructions were easy to follow, and the flan was cooked to perfection.
Joy Tachonlogy
[email protected]I love that this recipe uses simple, wholesome ingredients. It's a great way to get my daily dose of vegetables.
Torah Majoro
[email protected]This sweet potato flan was a hit at my dinner party! It was creamy, decadent, and had the perfect balance of sweetness and spice.