Sweet Potato Buttered Rum Flan

Photo: John Autry; Styling: Leigh Ann Ross
This flan—Spanish baked custard—is best when made with leftover sweet potatoes that have been simply prepared and minimally seasoned. Use ground nutmeg in place of grated whole nutmeg, if you prefer. Kitchen Tip: Do not stir the sugar and water mixture during cooking because this causes the sugar to seize, or crystallize, which will make it difficult to pour.

Yield:

8 servings (serving size: 1 wedge)

Recipe from

Nutritional Information

Calories 230
Fat 6.6 g
Satfat 3.5 g
Monofat 2.1 g
Polyfat 0.6 g
Protein 4.6 g
Carbohydrate 36.1 g
Fiber 0.6 g
Cholesterol 81 mg
Iron 1.1 mg
Sodium 219 mg
Calcium 90 mg

Ingredients

1/2 teaspoon canola oil
1/2 cup granulated sugar
1 tablespoon water
1 cup leftover mashed sweet potato
1/2 cup packed brown sugar
2 tablespoons white rum
2 tablespoons butter, melted
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon grated whole nutmeg
3 large eggs
1 1/2 cups 1% low-fat milk

Preparation

1. Preheat oven to 325°.

2. Coat an 8-inch metal cake pan with high sides with canola oil, tipping to fully coat.

3. Combine granulated sugar and water in a small heavy saucepan over medium-high heat; cook for 5 minutes or until golden. Immediately pour into prepared pan, tipping quickly until caramelized sugar coats bottom of pan.

4. Place sweet potato and next 7 ingredients (through eggs) in a blender; process until smooth. Add milk; process just until blended. Pour mixture over caramel in pan. Place pan in a 13 x 9-inch glass or ceramic baking dish; add hot water to dish to a depth of 1 inch.

5. Bake at 325° for 1 hour or until a knife inserted in center comes out clean. Remove pan from water. Cool completely on a wire rack. Cover and chill for 8 hours or overnight. Invert flan onto a platter, and cut into 8 wedges. Drizzle any remaining caramel syrup over flan.

Note:

Maureen Callahan,

November 2010