Sweet Potato Flans Recipes

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.

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.

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.

Steps:

• Place sweet potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Place potato in a food processor; cover and process until smooth. Set aside., Grease a 9-in. cake pan; set aside. In a small heavy skillet over medium-low heat, cook 1/2 cup sugar until it begins to melt. Gently drag melted sugar to the center of pan so sugar melts evenly. Cook, without stirring, until sugar is dark reddish brown, about 15 minutes. Quickly pour into prepared pan., In a small saucepan, heat milk until bubbles form around sides of pan. In a small bowl, whisk the eggs, egg yolks, cinnamon, salt, pureed sweet potato and remaining sugar. Remove milk from the heat; stir a small amount of hot milk into egg mixture. Return all to the pan, stirring constantly. Stir in vanilla. Pour over caramelized sugar., Place cake pan in a large baking pan; add 1 in. of boiling water to larger pan. Bake, uncovered, at 350° for 40-45 minutes or until center is just set (mixture will jiggle). Remove cake pan from water bath; cool for 1 hour. Cover and refrigerate overnight., In a small bowl, beat cream until soft peaks form. Add sugar and orange zest; beat until stiff peaks form. To serve flan, run knife around edge of pan. Invert flan onto a serving plate; serve with whipped cream.

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.

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.