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.
Serving Size: 1 cup
Prep Time: 15 minutes
Mashed sweet potato
Sweetened condensed milk
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.
Top with toasted marshmallows and crunchy granola!
Depending on the size of your ramekin, the baking time for flan will differ.
Wrap with plastic and store in the refrigerator.