Photo: John Autry; Styling: Leigh Ann Ross
8 servings (serving size: 1 wedge)

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.

How to Make It

Step 1

Preheat oven to 325°.

Step 2

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

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Really good!

July 12, 2016
Really good recipe. I didn't have rum but I had triple sec so I used it instead. We liked it a lot! Thanks for a new recipe. BTW, I never use water when I make my caramel so I left it out.

katiat325's Review

December 04, 2010
Decent recipe, not that great though. Too dry after a little while. To Nicole: preheat the pan so that the caramel won't freeze once it touches it. I won't be making this again though.

Gramcracker07's Review

November 18, 2010
A close friend and I love to cook for our friends, She prepared this having never done a flan before and it was extrodinary! Follow the directions as given and you will have a superb, light treat that is healthful, pretty to serve, and causes all your guests to ask for the recipe......ours did!

NDePaul's Review

November 02, 2010
I am having a hard time with the sugar and water mixture for this. I've made four batches and it seems to crystalize before it caramelizes and then I cannot poor it into the pan.