Best 7 Potato Flan Ole Recipes

CARAMELIZED ONION AND POTATO FLAN

Steps:

• In large frying pan over medium heat, saute onions in butter until deep golden brown, about 20 minutes. Cook slowly to caramelize.
• Grease a 9" x 13" or large round baking dish. Layer half the potatoe slices in a shingle fashion and season. Top with half the onions and cheese. Repeat next layer, ending with cheese.
• Bake at 350F for 50 minutes, or until potatoes are fork tender. Cut in squares or wedges to serve.

SWEET POTATO FLAN

Steps:

• Reheat oven to 350 degrees F. Bake potatoes until soft throughout, about 1 hour. Cool, then peel and cut into chunks. Puree in a food processor--do not over mix--and reserve. Reduce oven to 325 degrees F.
• Prepare caramel and sauce following the same method as for Creme Caramel (recipe follows). Line a 3-quart Pyrex loaf pan with caramel and set aside on a level surface. Chill sauce.
• Combine custard ingredients in a large bowl and whisk in the sweet potato puree to combine. Pour through a strainer into lined loaf pan.
• Place inside a larger roasting pan. Pour in boiling water until it rises halfway up the sides of the loaf pan. Bake about 1 hour and 50 minutes. The center should feel firm when pressed.
• Set aside to cool about 1 1/2 hours. Cover with plastic wrap touching top. Refrigerate overnight or as long as 4 days.
• Run a knife along inside edge 2 or 3 times to loosen. When you press center, sides should pull away. Cover with a platter and quickly invert. Drain excess caramel into a bowl and strain into reserved cold sauce. Serve slices of flan on dessert plates. Top with chilled caramel sauce.

POTATO FLAN OLE

Steps:

• Preheat oven to 375 degrees fahrenheit. Grease an 11-inch pie plate or an 11 x 7 inch casserole dish.
• In a large bowl, mix the mashed potatoes and egg until smooth.
• Add flour, cornmeal, garlic powder, pepper, and 2 tablespoons olive oil. Blend well.
• Press into the bottom and up the sides of the prepared pan. Bake for 15 minutes.
• Spread picante sauce over the bottom of the crust. Top with chicken, cheese, and parsley. Drizzle the remaining 2 tablespoons of oil over top.
• Bake for 25 minutes. Serve hot with sour cream and guacamole.

SWEET POTATO FLAN

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.

ROASTED SWEET POTATO PIE OR FLAN

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.

BAKED POTATOES OLE

Steps:

• In medium skillet over medium-high heat, cook beef and chili powder until beef is browned, stirring to separate meat. Pour off fat.
• Add salsa. Reduce heat to low and heat through. Serve over potatoes. Top with cheese.

SWEET-POTATO FLAN

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.