Dessert! Earlier in the day I was looking around my kitchen and trying to figure out what to make for a celebratory dessert. On the counter was a large bowl of recently harvested sweet potatoes from my garden. A handful of fresh eggs from the hen house and hhmm… custard?… pie?… and then I remembered flan!
When I was little, my mom made a pumpkin flan once for Thanksgiving. I think I might have begged her to make it again every year for the next few years. That wonderfully light creamy texture dripping with caramel sauce. Hands down it is a simple yet elegant treat. I figured if you can make flan with pumpkin then you can make it with sweet potato.
I spent a few minutes scouring the internet for recipes. I found a few good sweet potato flan recipes, but none that were sugar free. So I decided to make my own based roughly on the recipes I had found online. Another difference I made was to make Dulce De Leche for the caramel sauce. Most recipes do not ask you to do this, but I have found that Dulce De Leche is about the easiest caramel sauce to make. I find it way easier than water based caramel sauces. It also has a very smooth creamy taste. Normally Dulce De Leche is made with sugar, but I wanted to make it without sugar. So the recipe below is a sugar free version. If you want a great recipe and instructions on a sugar based Dulce De Leche. Check out Alton Brown’s recipe. You should also be able to find the video clips from the episode of Good Eats if you want to watch the process in action.
Dulce De Leche Recipe:
2 Cups Milk (I used reduced fat because that is what I had in the fridge, but you can use full fat too)
3/4 Cup of Honey (I had more honey than agave so I opted for honey, but you could substitute agave)
1/4 Tsp Baking Soda
1 Tsp Vanilla Extract
In a small sauce pan place 2 Cups of Milk, 3/4 Cup of Honey, and Vanilla.
On medium high heat bring the milk up to a simmer. Add the 1/4 Tsp of Baking Soda and reduce the heat to low. You will want to keep an eye on this and stir occasionally, however when you see foam appear on the surface do not stir the foam into the sauce. Use a spoon to skim the foam off the top and discard.
It will take roughly an hour to reduce. I watch the sauce for color, it should turn a golden amber color like those little caramel square your grandmother always had a jar of, also occasionally dip a spoon in letting the sauce drip off the back to get a sense of thickness. You are aiming for something along the lines of warm maple syrup. Keep in mind that it will thicken up a bit when it cools. Also the photos I took of my Dulce De Leche are a bit dark. So don’t base the color of yours by the color below.
Pour the finished Dulce De Leche into a jar and store in the fridge.
And now onto the flan!
Sweet Potato Flan Recipe:
1 1/2 Cups of Sweet Potato ( Roughly 1 large sweet potato or a few small ones)
2/3 Cup of Agave Nectar
1 Cup Half and Half
1/2 Cups Heavy/Whipping Cream
1/4 Tsp Salt
Preheat oven to 350F. Wash a few small sweet potatoes or one large one, pierce the skin a couple times with a fork, and place on a baking sheet. Bake the sweet potatoes for roughly 45 min to an hour.
I made extra because baked sweet potatoes are tasty! After the sweet potatoes are done roasting, you can let them cool if you want to, peel and place them in a mixing bowl. It is time to mash!
After the sweet potatoes are mashed set them aside. In a separate bowl or the same bowl minus the sweet potatoes add four eggs.
Whisk the eggs thoroughly. Whisk in the cream, salt, and sweet potato.
This is a good point to prep your baking dish or dishes. I decided to go with two small baking dishes. Pour a 1/4 to 1/2 inch layer of the Dulce De Leche on the bottom on your baking dish. Make sure to reserve 2 TBLS. Place your baking dish in a larger roasting pan. Fill the roasting pan with hot water to at least the half way make on the baking dish you will be putting the flan in.
Okay now back to the flan. In a small sauce pan heat the half and half with 2 TBLS of the Dulce De Leche. Gradually whisk the heated half and half into the sweet potato mixture. Strain the whole mixture through a fine mesh strainer back into the small sauce pan.
Stir over medium heat for one minute. Remove from heat and pour into prepared baking dish.
Bake at 350F for roughly an hour or until the center is set. Remove from the oven and place the flan in the fridge for 4 or 5 hours. This can be done a day ahead. Once the flan is completely chilled and you are ready to serve. run a knife along the very edge of the dish. Place a plate on top of the baking dish and turn it over. The flan will slide out on to the plate with the caramel sauce dripping down the sides.