Sweet Potato Flan
Make this sweet potato flan the star of your fall feast
If you like pumpkin flan, you are going to love sweet potato flan. Perfect for the Thanksgiving and holiday table, this flan comes together quick and easy. It’s a great make ahead dessert for when you are worried about running out of oven space on the day of your gathering. This decadent dessert keeps well in the refrigerator one to two days before.
If you don’t have time to cook sweet potatoes, canned work just as well. All you need to do is make the caramel in under 10 minutes, add the rest of the ingredients to the blender and whip! Pour mixture over the caramel in the mold and bake in a water bath for the most silkiest and creamiest dessert.
Related recipe: Rompope Flan
Follow the seasonal trend and top with raw pecan halves. If you have a bit more time to spare, caramelize those pecan halves for an extra sweet crunch to your flan.
Enjoy with a strong black cup of coffee and a dollop of whipped cream.
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Sweet Potato Flan
- Prep Time: 10 minutes
- Refrigeration time: 4 hours to overnight
- Cook Time: 90 minutes
- Total Time: 0 hours
- Yield: 12 1x
Description
If you like pumpkin flan, you will love sweet potato flan. It’s silky, creamy and delicious. Perfect for your Thanksgiving or Holiday table.
Ingredients
1 cup granulated sugar
3 tablespoons water
1 cup cooked sweet potato, mashed
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) cane evaporated milk
2/3 cup milk
6 eggs
½ teaspoon powdered cinnamon
1 teaspoon vanilla extract
boiling water
pecan halves for decorating
Instructions
Preheat oven to 325° F.
Combine sugar and water in a medium pan and heat over medium heat. Bring to a boil and swirl span slowly by the handle; do not stir. Remove from heat as soon as caramel turns amber in color.
Pour caramel into a 10-inch cake pan. Set aside.
Combine sweet potato, milks, eggs cinnamon and vanilla in a blender container. Blend until smooth. Pour mixture into cake pan.
Place mold in a large roasting pan. Pour mixture into mold. Add boiling water to roasting pan, filling approximately halfway. Lightly cover with foil.
Place roasting pan with mold in the oven and bake for 80-85 minutes. Remove from heat and let cool in roasting pan with water.
Remove mold from roasting pan, cover tightly with foil and refrigerate 4 hours to overnight.
Run a small knife around flan edges. Gently shake mold to loosen flan. Place a large plate over mold and quickly turn upside down for flan to drop onto the plate.
Decorate with pecan halves, slice and serve.
