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    You are in: Home / Recipes / Sweet Potato Flan Recipe
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    Sweet Potato Flan

    Sweet Potato Flan. Photo by cookiedog

    1/1 Photo of Sweet Potato Flan

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    1 hrs 15 mins

    1 hrs 15 mins

    Sharon123's Note:

    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!

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    10inch ...

    Units: US | Metric


    1. 1
      Pierce sweet potatoes several times with a fork; place on a baking sheet.
    2. 2
      Bake at 375* for 1 hour or until done; cool to touch.
    3. 3
      Peel sweet potatoes, and mash.
    4. 4
      Set aside 1 cup mashed sweet potatoes; reserve any remaining sweet potatoes for another use.
    5. 5
      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.
    6. 6
      Remove from heat, and set aside.
    7. 7
      (Melted sugar may crack slightly as it cools).
    8. 8
      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.
    9. 9
      Pour mixture into a large bowl.
    10. 10
      Repeat procedure; add to bowl, stirring well with a wire whisk.
    11. 11
      Pour mixture over caramelized sugar in cakepan; cover with aluminum foil, and place in a larger shallow pan.
    12. 12
      Add hot water to larger pan to depth of 1/2 inch.
    13. 13
      Bake at 325* for 1 hour and 15 minutes or until a knife inserted in center comes out clean.
    14. 14
      Remove cakepan from water, and uncover; cool in pan on a wire rack 30 minutes.
    15. 15
      Refrigerate 8 hours or overnight.
    16. 16
      Loosen edges of flan from pan with a small knife; invert onto a serving plate.
    17. 17
      Garnish, if desired, with toasted coconut.
    18. 18
      Yield: 1 (10-inch) flan.

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    Ratings & Reviews:

    • on February 13, 2009


      I didn't put the toasted coconut on top but otherwise made the same. It was delicious and something I will be making again for company. Such a nice change from my usual desserts. We love it!

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    • on October 20, 2008


      Oh my! Can't believe I forgot to come back and rate this after making it for last years (2007) Thanksgiving Dinner!! What a fabulous was loved and raved about by all that attended. This was my first flan and it was surprisingly easy and met all expectations in its delightful taste and texture. Deserves more than 5 stars in my mind.

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    • on June 25, 2008


      This is so good! It tastes something like a pumpkin pie only better! I cut the recipe in half and used a 9x5 in. bread pan which worked perfectly. Thank you so much Sharon. Made for ZWT 4 by a Jefe de la Cocina.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Sweet Potato Flan

    Serving Size: 1 (2201 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 4422.0
    Calories from Fat 1233
    Total Fat 137.0 g
    Saturated Fat 70.2 g
    Cholesterol 2453.2 mg
    Sodium 2093.3 mg
    Total Carbohydrate 664.0 g
    Dietary Fiber 9.4 g
    Sugars 597.0 g
    Protein 145.9 g

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