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Sweet Potato Flan

December 1, 2018

 

An exceptional twist on a classic dessert. But don't let it fool you. Despite the inclusion of sweet potatoes this hardly constitutes as a vegetable. But for those looking to get their carotenoid fix or shake up their dessert game you'll be surprised how easy this one can be. Capturing a seasonal Autumn vibe, toasted marshmallows and crunchy granola add the perfect textural and aromatic garnish to the sweet and cinnamon-y notes. Although not printed here, I highly recommend trying this recipe out with a maple syrup caramel as well.  

 

Sweet Potato Flan  

2

“Flan with a twist!”

 

Prep Time: 30 mins.                             Total Time: 1-1/2 hours                Servings: 20- 4"x2" inch flan

  

 

 

Ingredients:  

 

For the Flan

  • 3 cups cooked, mashed sweet potato 

  • 3/4 cups granulated sugar 

  • 3 teaspoons freshly ground cinnamon

  • 3/4 cup water 

  • 3 teaspoons vanilla extract

  • 1-1/2 cup sweetened condensed milk

  • 2-1/4 cup evaporated milk

  • 9 large eggs 

 

For the Caramel:  

  • 3/4 cup sugar

  • 1/4 cup + 2 tablespoons water

 

Extras:  

 

  • Toasted marshmallows 

  • Crunchy granola 

 

 

Directions:

 

1. For the caramel, combine the sugar and water into a small saucepan. Bring the mixture to a boil over medium-high heat and cook for about 7-8 minutes- do not stir. As soon as the caramel begins to brown in one spot, immediately remove it from the heat to prevent it from overcooking. Pour into 4"x2" ramekins so the bottoms are completely covered - work quickly to prevent the caramel from seizing as it cools.   

 

2. For the flan, bake sweet potatoes at 425° for 40-50 minutes until fork tender. Peel sweet potatoes and transfer to a blender with the remaining ingredients. Puree until completely smooth. 

 

3. Spray ramekins with non-stick cooking spray and then fill with the flan mixture to 3/4 full. Place ramekins into a 2" deep baking tray and place in the oven. Now fill the tray with water so that it comes half way up the ramekins. Carefully push the tray into the oven to prevent splashing, and bake at 350° for 15-20 minutes or until a tooth pick comes out clean. 

 

4. Remove from water bath and allow to cool for 20 minutes. Loosen the flan around the edges with a sharp knife then flip out onto plates for serving. Top with toasted marshmallows and crunchy granola for an amazing taste sensation!

 

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