Sweet Potato Flan Recipes

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SWEET POTATO FLAN



Sweet Potato Flan image

Provided by Jean Anderson

Categories     Milk/Cream     Egg     Dessert     Sweet Potato/Yam     Fall     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 8

1 large red-skinned sweet potato (yam; about 12 ounces)
1 cup sugar, divided
2 tablespoons water
1 cup half and half
4 large eggs
1/2 cup whipping cream
1/4 teaspoon salt
2 tablespoons tawny Port

Steps:

  • Preheat oven to 350°F. Pierce sweet potato with fork; roast until tender, 1 to 1 1/2 hours, depending on width of potato. Cool. Cut potato in half and scoop flesh into mini processor; puree until smooth. Measure 1 cup puree (reserve any remaining puree for another use). Maintain oven temperature.
  • Stir 1/2 cup sugar and 2 tablespoons water in medium saucepan over medium-low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 5 minutes. Immediately pour caramel into 8-inch-diameter metal cake pan, leaving about 2 tablespoons caramel in saucepan. Using pot holders, swirl cake pan, allowing caramel to coat bottom and about 1/2 inch up sides.
  • Add half and half to remaining caramel in saucepan. Stir over medium-low heat until caramel dissolves. Whisk eggs in medium bowl until frothy. Whisk in cream, salt, 1 cup sweet potato puree, and remaining 1/2 cup sugar. Gradually whisk in hot half and half mixture. Strain into same saucepan. Stir over medium heat 1 minute. Remove from heat; whisk in Port. Pour custard into prepared cake pan.
  • Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan. Bake until just set in center, about 1 hour. Remove flan from water. Chill until cold, about 5 hours. DO AHEAD: Can be made 1 day ahead. Cover; keep chilled.
  • Dip bottom and 1 inch up sides of cake pan into pan of hot water 15 seconds. Wipe dry. Invert onto rimmed plate, scraping caramel in pan over flan.

SWEET-POTATO FLAN



Sweet-Potato Flan image

We made this flan in a 4-cup-capacity savarin mold, but a 9-by-2-inch round cake pan or a 9-inch glass pie plate can be used as well.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes one 9-inch flan

Number Of Ingredients 10

2 sweet potatoes (1 1/4 pounds)
1 3/4 cups sugar
1/4 cup water
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
3/4 teaspoon coarse salt
5 large whole eggs
2 large egg yolks
2 teaspoons pure vanilla extract
2 cups milk, scalded

Steps:

  • Preheat oven to 450 degrees. Place sweet potatoes on a baking sheet, and roast until very soft, about 1 hour. Allow to cool. Peel off skin, and discard. Place sweet potatoes in the bowl of a food processor, and puree until completely smooth. Measure 1 1/2 cups puree, reserving any excess for another use. This step may be done a day in advance.
  • Reduce oven to 325 degrees. Combine 1 cup sugar and the water in a small saucepan, and cook over medium heat. Cook, stirring occasionally, until sugar dissolves. Brush down sides of pan with a pastry brush dipped in water to prevent crystallization. Increase heat to medium-high; boil, without stirring, until the syrup turns a deep amber, 5 to 6 minutes. Pour caramel into savarin mold or a 9-by-2-inch round cake pan. Holding the pan with pot holders, swirl to coat bottom and halfway up sides of dish.
  • In a large bowl, combine sweet-potato puree, remaining 3/4 cup sugar, allspice, cinnamon, salt, eggs, and egg yolks. Mix in vanilla and scalded milk, then pass the mixture through a fine sieve. Pour into caramel-lined pan, and cover with foil. Set in a roasting pan, and pour boiling water into the roasting pan halfway up sides of flan dish.
  • Bake for 50 to 55 minutes, or until center of flan is nearly set: A thin-bladed knife inserted in the center should come out clean. Let cool to room temperature, and place in the refrigerator to chill overnight.
  • To unmold, run a sharp knife carefully around flan, and cover with a serving plate; invert quickly. Remove pan; serve.

SWEET POTATO FLAN



Sweet Potato Flan image

Flan is so good! A thick custard, rich and sweet! Perfect for the end of a great holiday meal! Prep time includes 1 hr. for cooking sweet potatoes or you can use canned mashed sweet potato!

Provided by Sharon123

Categories     Dessert

Time 2h30m

Yield 1 10inch flan

Number Of Ingredients 10

2 medium sweet potatoes (1 3/4 pounds, 1 cup canned mashed sweet potatoes may be substituted for sweet potatoes)
3/4 cup sugar
2 (14 ounce) cans sweetened condensed milk
2 cups milk
10 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 teaspoon vanilla extract
toasted coconut, for garnish

Steps:

  • Pierce sweet potatoes several times with a fork; place on a baking sheet.
  • Bake at 375* for 1 hour or until done; cool to touch.
  • Peel sweet potatoes, and mash.
  • Set aside 1 cup mashed sweet potatoes; reserve any remaining sweet potatoes for another use.
  • Sprinkle sugar in a 10-inch round cakepan; place over medium heat, and cook, shaking pan constantly, until sugar melts and turns a light golden brown.
  • Remove from heat, and set aside.
  • (Melted sugar may crack slightly as it cools).
  • Combine half of sweet potatoes, 1 can sweetened condensed milk, and half of next 6 ingredients in container of an electric blender; blend until smooth, stopping once to scrape down sides.
  • Pour mixture into a large bowl.
  • Repeat procedure; add to bowl, stirring well with a wire whisk.
  • Pour mixture over caramelized sugar in cakepan; cover with aluminum foil, and place in a larger shallow pan.
  • Add hot water to larger pan to depth of 1/2 inch.
  • Bake at 325* for 1 hour and 15 minutes or until a knife inserted in center comes out clean.
  • Remove cakepan from water, and uncover; cool in pan on a wire rack 30 minutes.
  • Refrigerate 8 hours or overnight.
  • Loosen edges of flan from pan with a small knife; invert onto a serving plate.
  • Garnish, if desired, with toasted coconut.
  • Yield: 1 (10-inch) flan.

RED YAM FLAN



Red Yam Flan image

Provided by Food Network

Categories     dessert

Time 7h

Number Of Ingredients 13

1 recipe caramel sauce
1 large yam or sweet potato (about 18 ounces) or 1 cup canned pureed yams or sweet potatoes
Vegetable oil
3/4 cup packed brown sugar
1/2 tablespoon ground cinnamon
1 1/2 teaspoon allspice
1 1/2 teaspoon ground cloves
2 cups half-and-half
2 cups Homemade Condensed Milk
6 large eggs
6 large egg yolks
1 1/2 teaspoon vanilla extract
3 tablespoons dark rum

Steps:

  • Prepare the caramel and coat a 9-inch round cake pan, reserving the extra caramel sauce in the refrigerator as directed above. Preheat oven to 400 degrees. Rub the yam with vegetable oil, place on a baking tray and bake 45 minutes to 1 hour, until a knife easily pierces the potato at its thickest part. Set aside until cool enough to handle, then peel and mash with a fork (the mashed potato should measure about 1 cup). Reduce the oven temperature to 325 degrees. Prepare the caramel and coat a 9-inch round cake pan, reserving the extra sauce in the refrigerator as directed. In a large bowl combine all remaining ingredients. Mix thoroughly. Pass through a strainer, pressing with a spatula, into the caramel coated cake pan. Place the cake in a water bath. Bake for about 1 hour and 10 minutes or until the center just feels firm when pressed. Set aside to cool in the water bath. Remove from the water bath, cover with plastic wrap and refrigerate 4 to 6 hours, or overnight. To serve cut in wedges and top with cold caramel sauce.

SWEET POTATO FLAN



SWEET POTATO FLAN image

Number Of Ingredients 10

2 sweet potatoes (1 1/4 pounds)
1 3/4 cups sugar
1/4 cup water
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
3/4 teaspoon coarse salt
5 large whole eggs
2 large egg yolks
2 teaspoons pure vanilla extract
2 cups milk, scalded

Steps:

  • 1 Preheat oven to 450 degrees. Place sweet potatoes on a baking sheet, and roast until very soft, about 1 hour. Allow to cool. Peel off skin, and discard. Place sweet potatoes in the bowl of a food processor, and puree until completely smooth. Measure 1 1/2 cups puree, reserving any excess for another use. This step may be done a day in advance. 2 Reduce oven to 325 degrees. Combine 1 cup sugar and the water in a small saucepan, and cook over medium heat. Cook, stirring occasionally, until sugar dissolves. Brush down sides of pan with a pastry brush dipped in water to prevent crystallization. Increase heat to medium-high; boil, without stirring, until the syrup turns a deep amber, 5 to 6 minutes. Pour caramel into savarin mold or a 9-by-2-inch round cake pan. Holding the pan with pot holders, swirl to coat bottom and halfway up sides of dish. 3 In a large bowl, combine sweet-potato puree, remaining 3/4 cup sugar, allspice, cinnamon, salt, eggs, and egg yolks. Mix in vanilla and scalded milk, then pass the mixture through a fine sieve. Pour into caramel-lined pan, and cover with foil. Set in a roasting pan, and pour boiling water into the roasting pan halfway up sides of flan dish. 4 Bake for 50 to 55 minutes, or until center of flan is nearly set: A thin-bladed knife inserted in the center should come out clean. Let cool to room temperature, and place in the refrigerator to chill overnight. 5 To unmold, run a sharp knife carefully around flan, and cover with a serving plate; invert quickly. Remove pan; serve. Makes one 9" flan

BIG SWEET POTATO FLAN



Big Sweet Potato Flan image

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.-Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 12

1 large sweet potato, peeled and cubed
1-1/4 cups sugar, divided
2-1/2 cups evaporated milk
5 large eggs
2 large 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 zest

Steps:

  • 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 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 zest; beat until stiff peaks form. To serve flan, run knife around edge of pan. Invert flan onto a serving plate; serve with whipped cream.

Nutrition Facts : Calories 366 calories, Fat 15g fat (9g saturated fat), Cholesterol 229mg cholesterol, Sodium 203mg sodium, Carbohydrate 48g carbohydrate (43g sugars, Fiber 1g fiber), Protein 10g protein.

ROASTED SWEET POTATO PIE OR FLAN



Roasted Sweet Potato Pie or Flan image

I like this as much without a crust as with one. It's not a flan in the traditional sense, with a caramel component. It's an irresistibly creamy one. If you use 2 eggs instead of 3 (see variation) the texture will be smoother but it won't slice as neatly.

Provided by Martha Rose Shulman

Categories     dinner, pies and tarts, dessert

Time 2h

Yield 8 servings

Number Of Ingredients 13

2 large sweet potatoes, or enough for 1 1/2 cups puréed roasted sweet potatoes
2 tablespoons butter, melted
1/2 cup applesauce
1 tablespoon fresh lime juice
1/4 cup mild honey, such as clover
1 teaspoon vanilla extract
1/2 cup milk
2 tablespoons drained yogurt or crème fraiche
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
3 eggs
1 egg yolk
1 gluten-free dessert pastry shell (or other crust of your choice), fully baked and cooled (optional)

Steps:

  • Preheat the oven to 425 degrees. Line a baking sheet with foil. Pierce the sweet potatoes in several places with the tip of a paring knife. Place on the baking sheet and bake 40 to 50 minutes, until soft and oozing. Remove from the oven and when cool enough to handle, peel and place in a food processor fitted with the steel blade (you can also blend the mixture with a hand blender). Turn the oven down to 350 degrees. If not using a crust, butter a round 9-inch baking dish.
  • Measure out 1 1/2 cups of sweet potato purée (store any extra purée in the refrigerator and enjoy with a meal). Place the purée in the food processor, or in a bowl if using a hand blender, add the remaining ingredients (except the crust) and blend until smooth and creamy. Scrape into the baking dish or the crust. Place on a baking sheet and bake for 45 to 50 minutes, or until set. Remove from the oven and allow to cool completely.

Nutrition Facts : @context http, Calories 134, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 116 milligrams, Sugar 13 grams, TransFat 0 grams

ROAST SWEET POTATO & ONION TART WITH GOAT'S CHEESE



Roast sweet potato & onion tart with goat's cheese image

Top buttery puff pastry with caramelised onions and melted cheese for a festive buffet or dinner party winner that you can make ahead and freeze

Provided by Justine Pattison

Categories     Buffet, Dinner, Lunch, Starter, Supper

Time 1h40m

Yield Serves 8-12 (makes 2 tarts)

Number Of Ingredients 11

3 tbsp olive oil
6 medium red onions, finely sliced
5 tbsp red wine vinegar
100g cranberry sauce
1kg sweet potatoes, peeled and cut into small chunks
1 tsp chilli flakes
2 x 320g sheets ready-rolled puff pastry
3 x 100g soft goat's cheese with rind, broken into large chunks
beaten egg, for glazing
thyme sprigs, to serve
a large salad, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat 2 tbsp of the oil in a large non-stick frying pan and cook the onions over a low heat for 20-25 mins or until well softened and lightly browned. Add the vinegar and cranberry sauce, and simmer for 5-10 mins more, stirring until almost all the liquid has disappeared. Leave to cool.
  • Meanwhile, put the sweet potatoes in a bowl and toss with the remaining oil, 1/2 tsp salt, 1/2 tsp pepper and the chilli flakes. Arrange on a baking tray and cook for 20 mins, turning halfway, until softened and lightly browned. Leave to cool.
  • Reduce oven to 180C/160C fan/gas 4. Line two large baking trays with baking parchment and unroll the pastry sheets on top - trimming the edges neatly at this point will encourage a good rise. Leaving a 2cm gap around the edge, spread the onions over the pastry, then top with the sweet potatoes and goat's cheese. Brush the beaten egg around the border of the pastry and bake in the oven for 35-40 mins or until the pastry is golden and crisp, swapping the shelves after 20 mins.
  • Scatter over the thyme, then cut each tart into quarters (or smaller pieces if serving more). Serve with a large leafy salad.

Nutrition Facts : Calories 776 calories, Fat 45 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 22 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 1.2 milligram of sodium

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THE BEST BAKED SWEET POTATOES! - GIMME SOME OVEN
2020-06-08 Heat the oven. Heat oven to 425°F. Line a baking sheet with parchment, and if you happen to own a wire cooling rack, you can place it on top of the baking sheet for extra-even baking. (If not, no worries, you can just place the potato directly on …
From gimmesomeoven.com


A SWEET POTATO FLAN ... - WHAT’S FOR LUNCH, HONEY
Preheat oven to 200 degrees C. Place the thick potato slices on a baking tray lined with a sheet of waxed or baking paper. Roast in the oven for about 30 minutes, making sure they do not become too dark. Roast them till soft. Allow to cool. Put the slices in a food processor and add the lime juice; puree until smooth.
From whatsforlunchhoney.net


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