This make ahead custard
with a spicy yam flavor is a light decadent dessert. Easy to
prepare and the guests will delight in every bite. Garnish with
berries.
Sweet Potato Flan
- 1/2 cup granulated sugar
- 1 (15-ounce) can sweet potatoes (yams),
drained and mashed or 1 cup mashed sweet potatoes
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon grated or ground nutmeg
- 1 (12-ounce) can fat free evaporated milk
- 1 (14-ounce) can fat free sweetened condensed
milk
- 3 large eggs
- 2 large egg whites
- 1 tablespoon vanilla extract
- Preheat oven to 325*F.
- Place sugar in a heavy saucepan. Cook
over medium heat until sugar dissolves, stirring frequently,
for about 5 minutes. Immediately pour into a 9-inch round cake
pan coated with nonstick cooking spray, tipping pan quickly until
caramelized sugar coats bottom of pan.
- In food processor or mixer, mix together
sweet potatoes, cinnamon, nutmeg, evaporated milk, sweetened
condensed milk, eggs, egg whites and vanilla until blended. Pour
into prepared pan. Place in baking dish large enough to hold
the 9-inch round pan and add hot water to dish until one inch
deep.
- Carefully place in oven and bake for one
hour to one hour 15 minutes or until knife inserted in center
comes out clean.
- Remove pan from water, cool pan completely
on a wire rack.
- Cover and refrigerate for at least 3 hours.
- Loosen edge of flan with a knife and invert
flan on larger serving plate. Pour the remaining caramelized
syrup over the flan.
Makes 8 servings.
Per serving: CAL 253 (6% from fat); FAT
2g; PROTEIN 9g; CARB 50g; CHOL 67mg; SODIUM 127mg; SATURATED
FAT 1g; DIETARY FIBER 1g
Recipe provided courtesy of Lousiana Sweet Potato Commission.
Created by Louisiana Sweet Potato Commission spokesperson, Holly
Clegg.
