Sweet Potato Flan
Indulge in the creamy decadence of Sweet Potato Flan, a show-stopping dessert that combines the earthy sweetness of roasted sweet potatoes with the velvety richness of a classic caramel flan. This unique twist on a traditional treat features a golden caramel layer that melts into a smooth custard infused with warm cinnamon and vanilla. Perfectly balanced with a touch of salt, this dessert is baked in a water bath for a luxuriously silky texture. Whether served as a festive holiday dish or a sophisticated dinner party finale, this Sweet Potato Flan is sure to leave an unforgettable impression. With simple ingredients like sweetened condensed milk, heavy cream, and eggs, it's both easy to prepare and irresistibly indulgent. Serve it chilled with the caramel cascading down each slice for the ultimate crowd-pleaser.
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Recipe Information
Ingredients
- 2 medium (about 1 pound total) Sweet potatoes
- 1 cup Granulated sugar (for caramel)
- 1 cup Heavy cream
- 1 cup Whole milk
- 1 can (14 ounces) Sweetened condensed milk
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with foil.
Pierce the sweet potatoes several times with a fork, place them on the baking sheet, and roast for 45-50 minutes or until soft. Let them cool slightly, then peel off the skin and mash until smooth. You will need 1 cup of mashed sweet potato for the recipe.
Reduce the oven temperature to 325°F (165°C) and prepare a large roasting pan for a water bath by adding enough hot water to come halfway up the sides of a 9-inch round baking dish or flan mold.
In a medium saucepan, add the granulated sugar (1 cup) and cook over medium heat, stirring constantly with a wooden spoon. The sugar will begin to melt and turn into a golden caramel. Once fully melted and smooth, immediately pour the caramel into the bottom of the flan mold, tilting it to coat the bottom evenly. Set aside to cool and harden.
In a blender or large mixing bowl, combine the mashed sweet potato, heavy cream, whole milk, sweetened condensed milk, eggs, vanilla extract, ground cinnamon, and salt. Blend or whisk until the mixture is smooth and well combined.
Pour the sweet potato mixture over the hardened caramel in the flan mold. Place the mold in the prepared roasting pan with hot water.
Bake the flan in the preheated oven (325°F) for 60-70 minutes, or until the center is slightly jiggly but mostly set. A knife inserted near the center should come out almost clean.
Carefully remove the flan from the water bath and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight to fully set.
To serve, run a knife around the edge of the flan mold to loosen it. Invert the flan onto a serving plate, allowing the caramel to flow over the top.
Slice and enjoy your sweet potato flan!
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 239 mg | 10% | |
| Total Carbohydrate | 82.6 g | 30% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 64.2 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 219 mg | 17% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 248 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
