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Sweet Potato Flan

Developed by Jack Achenbach, RDN, LD

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.

Servings: 5

Serving Size: 1 cup 

Prep Time: 15 minutes

Ingredients:

Mashed sweet potato

Granulated sugar

Ground cinnamon

Water

Vanilla extract

Sweetened condensed milk

Evaporated milk

Eggs

Granulated sugar

Water

Marshmallows

Granola

Flan:

3 c.

3/4 c.

3 t.

3/4 c.

3 t.

1.5 c.

2..25 c.

9 E.

Caramel:

3/4 c.

1/4 c.

Additional:

1 c.

1/2 c.

Directions:

Caramel: Combine sugar and water in a sauce pot and bring to a boil, do not stir. Remove from heat immediately once the mixture begins to change color in the slightest. Allow the color to deepen off the heat until the entire mixture is a beautiful amber color. Immediately pour into greased oven-safe ramekins filling them about 1/8-inch. 

Flan: Combine all ingredients into a blender and puree until smooth. Pour into the ramekins leaving about 1/4-inch space at the top. Create a water bath by place ramekins into a casserole dish and add just enough water to come halfway up the ramekins.

Bake at 350F for 15-20 minutes or until a toothpick inserted into the center comes out clean. Remove ramekins from the water bath and allow to cool completely for 20 minutes. To remove flan from ramekins, bring a pan of water to a boil and place the ramekins in for about 30 seconds to heat the caramel. Forcefully flip onto a plate and they should plop right out.

 

To Serve:

Top with toasted marshmallows and crunchy granola!

 

Cooking note:

Depending on the size of your ramekin, the baking time for flan will differ.

 

Storage Instructions:

Wrap with plastic and store in the refrigerator.

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© 2023 by Jack Achenbach

 

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