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Rum-Sweet Potato Flan

Yield 8 servings (serving size: 1 wedge)
The orange-fleshed sweet potato is part of the morning-glory family and not officially related to potatoes, but we couldn't resist turning to it here for a terrific dessert.


  • 3 cups (1-inch) cubed peeled sweet potato (1 pound)
  • 1 cup sugar, divided
  • Cooking spray
  • 3 tablespoons dark rum
  • 2 teaspoons vanilla extract
  • 1 teaspoon butter, melted
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 4 large eggs
  • 1 (12-ounce) can evaporated low-fat milk

Nutrition Information

  • calories 241
  • caloriesfromfat 15 %
  • fat 4.1 g
  • satfat 1.4 g
  • monofat 1.4 g
  • polyfat 0.7 g
  • protein 7.2 g
  • carbohydrate 43.8 g
  • fiber 1.7 g
  • cholesterol 119 mg
  • iron 0.8 mg
  • sodium 135 mg
  • calcium 148 mg

How to Make It

  1. Preheat oven to 300°.

  2. Cook sweet potato in boiling water 10 minutes or until tender, and drain. Mash sweet potato with a fork until smooth.

  3. Place 1/2 cup sugar in a small, heavy saucepan. Cook sugar over medium heat 5 minutes or until golden, stirring as needed to dissolve the sugar evenly. Immediately pour into an 8-inch round cake pan coated with cooking spray, tipping the pan back and forth quickly until caramelized sugar coats the bottom.

  4. Place sweet potato, 1/2 cup sugar, rum, and remaining ingredients in a large bowl, stirring well with a whisk. Pour sweet potato mixture into prepared pan. Place pan in a 13 x 9-inch baking dish; add hot water to dish to a depth of 1 inch. Bake at 300° for 1 1/2 hours or until a knife inserted in center comes out clean. Remove pan from dish; cool completely on a wire rack. Cover and chill at least 3 hours.

  5. Loosen flan's edge with a knife or rubber spatula. Place a dessert plate, upside down, on top of the pan; invert flan onto the plate. Drizzle any remaining caramelized syrup over the flan.