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Big Sweet Potato Flan

 Big Sweet Potato Flan
Guests are always delighted to see this creamy custard on the dessert table at holiday dinners. I've used squash instead with equally outstanding results.
8 ServingsPrep: 40 min. Bake: 40 min. + chilling

Ingredients

  • 1 large sweet potato, peeled and cubed
  • 1-1/4 cups sugar, divided
  • 2-1/2 cups evaporated milk
  • 5 eggs
  • 2 egg yolks
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1-1/2 teaspoons vanilla extract
  • TOPPING:
  • 1/2 cup heavy whipping cream
  • 1 tablespoon sugar
  • 1/4 teaspoon grated orange peel

Directions

  • 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

2 of 2

Big Sweet Potato Flan (continued)

Directions (continued)

  • 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 peel; beat until stiff peaks form. To serve flan, run knife
  • around edge of pan. Invert flan onto a serving plate; serve with
  • whipped cream. Yield: 8 servings.
Nutritional Facts: 1 slice with 2 tablespoons whipped cream equals 366 calories, 15 g fat (9 g saturated fat), 229 mg cholesterol, 203 mg sodium, 48 g carbohydrate, 1 g fiber, 10 g protein.