Sweet Potato Flans Recipes

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Sweet-Potato Flans image

Recipe From epicurious.com

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

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Aug 21, 2007 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 …

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Aug 21, 2014 Sweet potato flan Prep Time: 35 minutes Cook Time: 45 minutes Yield: 6 individual souffle ramekins 1 ramekin Ingredients 1 cup cooked, mashed sweet potato (about 1 medium-large sweet potato) 3 …
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May 8, 2014 Deborah Madison's Sweet Potato Flan. Serves 6. The Flan. 1 cup mashed sweet potato 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/8 teaspoon ground ginger 1/4 cup maple syrup …
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SWEET POTATO FLAN RECIPE | EPICURIOUS
From epicurious.com

Servings 1
Published Jan 27, 2012
Author Condé Nast

  • 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.
  • 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.
  • 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.
  • 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.
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SWEET POTATO FLAN RECIPE | FOOD NETWORK
From foodnetwork.com
Nov 21, 2016 1/4 teaspoon ground allspice Add to Shopping List View Shopping List Ingredient Substitutions Powered by Directions Reheat oven to 350 degrees F. Bake …

4/5 (1)
Author Mary Sue Milliken and Susan Feniger
Cuisine Mexican
Category Dessert

  • 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.
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