Best 8 Sweet Potato Flans Recipes

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**Sweet Potato Flans: A Culinary Journey Through Flavor and Texture**

Indulge in a symphony of flavors and textures with our delectable Sweet Potato Flans. These culinary gems, inspired by the vibrant streets of Latin America, showcase the versatility of the humble sweet potato. Embark on a taste adventure with our curated collection of recipes, each offering a unique interpretation of this beloved dish. From the classic Cuban flan, boasting a creamy custard center and a caramelized top, to the innovative sweet potato and coconut flan, a harmonious blend of tropical flavors, our recipes cater to every palate.

Uncover the secrets behind the perfect flan, ensuring a smooth and velvety texture every time. Discover the art of creating the perfect caramel sauce, the key to achieving that tantalizing golden-brown crust. With step-by-step instructions and helpful tips, our recipes guide you through the process, ensuring your sweet potato flans turn out flawless.

So, prepare your taste buds for a delightful journey as you explore our diverse selection of sweet potato flan recipes. Whether you prefer the traditional Cuban flan, the creamy and decadent sweet potato flan, or the unique sweet potato flan with a hint of coconut, each recipe promises an unforgettable culinary experience. Let your senses be captivated by the rich flavors and textures of these sweet potato flans, a testament to the boundless creativity of the culinary world.

Check out the recipes below so you can choose the best recipe for yourself!

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

Provided by Food Network

Categories     dessert

Yield 10 servings

Number Of Ingredients 13

2 pounds sweet potatoes
2 cups granulated sugar
1 1/2 cups water
1 1/2 cups packed brown sugar
8 eggs
2 cups heavy cream
3 tablespoons brandy
2 teaspoons vanilla extract
1 tablespoon freshly grated ginger
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice

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.

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 FLANS



Sweet-Potato Flans image

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

Yield Makes 12

Number Of Ingredients 8

1 1/2 pounds unpeeled whole red-skinned sweet potatoes (yams)
2 3/4 cups sugar
3/4 cup water
6 large eggs
1 tablespoon vanilla extract
3/4 teaspoon salt
2 cups whipping cream
2 teaspoons grated orange peel

Steps:

  • Cook sweet potatoes in large pot of boiling water until tender, about 35 minutes. Drain well. Let cool 20 minutes. Peel potatoes. Transfer to medium bowl; mash until smooth. Set aside.
  • Position rack in center of oven and preheat to 325°F. Stir 2 cups sugar and 3/4 cup water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Working quickly, divide caramel among twelve 3/4-cup custard cups or soufflé dishes, tilting cups to cover bottom with caramel. Cool.
  • Whisk mashed sweet potatoes, remaining 3/4 cup sugar, eggs, vanilla and salt in large bowl to blend well. Combine cream and orange peel in heavy medium saucepan. Bring to boil. Gradually whisk cream into potato-egg mixture. Strain mixture into 2-quart measuring cup or bowl; discard solids in strainer. Divide mixture among custard cups. Place 6 cups in each of 2 large baking pans. Add enough hot water to baking pans to come halfway up sides of cups. Bake flans until sides are set but center still moves slightly when cups are shaken. Remove cups from water and cool about 40 minutes. Cover and refrigerate at least 3 hours and up to 2 days. Run small sharp knife around edges to loosen. Turn flans out onto plates and 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.

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.

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

SWEET POTATO FLAN



Sweet Potato Flan image

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

Yield Makes one 1-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 the oven to 450°F. Place the sweet potatoes on a baking sheet, and roast until very soft, about 1 hour. Allow to cool. Peel off the skin, and discard. Place the 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 1 day ahead.
  • Reduce the oven to 325°F. Combine 1 cup sugar and the water in a small saucepan, and cook over medium heat, stirring occasionally, until the sugar dissolves. Brush down the sides of the 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 the caramel into a savarin mold or a 9 × 2-inch round cake pan. Holding the pan with pot holders, swirl to coat the bottom and halfway up the sides of the dish.
  • In a large bowl, combine the sweet potato puree, remaining 3/4 cup sugar, allspice, cinnamon, salt, eggs, and egg yolks. Mix in the vanilla and scalded milk, and then pass the mixture through a fine sieve. Pour into the caramel-lined pan, and cover with foil. Set in a roasting pan, and pour boiling water into the roasting pan halfway up the sides of the flan dish.
  • Bake for 50 to 55 minutes, or until the center of the 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 the flan, and cover with a serving plate; invert quickly. Remove the pan; serve.

Tips:

  • For a smoother flan, blend the sweet potato mixture until it is completely smooth before baking.
  • If you want to use maple syrup instead of sugar, use 1/2 cup of maple syrup.
  • To make the flans ahead of time, bake them according to the recipe and then let them cool completely. Once they are cool, cover them tightly with plastic wrap and refrigerate for up to 3 days. When you are ready to serve, let them come to room temperature for about 30 minutes before serving.
  • Serve the flans with your favorite toppings, such as whipped cream, fruit, or nuts.
  • If you don't have individual ramekins, you can bake the flan in a 9-inch pie plate. Just increase the baking time to 45-50 minutes.

Conclusion:

Sweet potato flans are a delicious and easy dessert that can be enjoyed by people of all ages. They are a good source of vitamins and minerals, and they are also naturally gluten-free. Whether you are looking for a special occasion dessert or a simple weeknight treat, these flans are sure to please.

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