If you’re looking for a fun twist on a classic dessert, this Sweet Potato Flan is a must-try! The creamy custard, infused with sweet potato and warm spices, pairs beautifully with the rich caramel topping. It’s an easy and elegant dessert, perfect for any occasion, and sure to impress your guests.
If you love this sweet potato flan recipe, be sure to check out my other creamy desserts like Mini Cheesecakes, Oreo Cookie Pops, or the classic Dominican Bread Pudding for even more delicious flavors!
Ingredients you will need
For the flan custard:
Evaporated milk and sweetened condensed milk to create a rich, creamy base.
Large eggs will help bind everything together,
Mashed sweet potato adds a unique twist, giving the flan an earthy sweetness.
Vanilla extract brings a hint of warmth, and a touch of cinnamon and nutmeg adds the perfect amount of spice to complement the sweet potato.
For the caramel:
You’ll need simple granulated sugar. This will melt into a beautiful, golden caramel that coats the flan, creating a sweet, glossy top once the dessert is flipped.
“My friend couldn’t believe how rich and smooth this flan was. They said it was the perfect balance of sweetness and spice!”
How To Store Sweet Potato Flan
This savory sweet potato flan can be stored in the refrigerator, covered with plastic wrap, for up to 3 days. Just make sure to keep it in an airtight container to maintain freshness. While flan is best served chilled, you can let it sit at room temperature for about 10 minutes before serving for a silkier mouthfeel.
What’s the Difference Between Candied Yams and Sweet Potatoes?
In the U.S., “candied yams” usually refers to sweet potatoes, which are naturally sweet with orange flesh. True yams, on the other hand, are starchy tubers with rough, brown skin, commonly found in Africa and Asia. While sweet potatoes are used in most candied yam recipes, yams and sweet potatoes are actually different plants.
Tips & Tricks
Smooth texture: Blending the custard mixture is key to getting a creamy, smooth flan. If you prefer a more rustic texture, you can whisk it by hand.
Water bath tip: Be careful when placing the flan into the water bath and taking it out. The hot water ensures even baking, but splashing it into the custard can affect the texture.
No-Fail Caramel: How to Prevent Burning and Hardening
Use a Heavy-Bottomed Pan: This ensures even heat distribution and prevents burning.
Keep the Heat Low: Gradually melt the sugar over medium heat to avoid burning.
Stir Early, Then Stop: Stir while the sugar is melting, but stop once it turns amber to avoid crystallization.
Watch the Color: Remove the caramel from heat as soon as it turns a rich amber to prevent burning.
Work Quickly: Pour the caramel into the flan pan immediately since it hardens as it cools.
Variations For Sweet Potato Flan
Pumpkin Flan: Swap out the mashed sweet potato with an equal amount of pureed pumpkin for a different fall-inspired treat.
Coconut Flan: Add ½ cup of coconut milk in place of the evaporated milk for a tropical twist.
Sweet Potato Flan
Ingredients
Flan Custard
- 1 12 oz can evaporated milk
- 1 14 oz can sweetened condensed milk
- 5 large eggs
- 5 Tbsp mashed sweet potato
- 2 tsp vanilla extract
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
Caramel:
- 1 cup granulated sugar
Instructions
Make the Caramel
- In a heavy-bottomed saucepan, melt the sugar over medium heat, stirring until it turns into a golden caramel, about 10 minutes. Pour it into a flan pan coated with nonstick spray.
For the Flan
- Preheat your oven to 355°F (180°C).
- Blend eggs, vanilla extract, cinnamon, nutmeg, mashed sweet potato, evaporated milk, and sweetened condensed milk until smooth.
- Pour the flan mixture over the caramel in the flan pan.
- Place the flan pan in a larger baking dish, filling the larger dish with hot water halfway up the sides. Bake for 35-40 minutes, or until a knife inserted into the center comes out clean.
- Let the flan cool to room temperature, then refrigerate for at least 4 hours. To serve, invert onto a plate, allowing the caramel to drizzle over.
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