Sweet Potato Flan

Sweet Potato Flan
Photo by Lisa Hubbard


  • 2 tablespoons tawny Port
  • 4 large eggs
  • 2 tablespoons water
  • ¼ teaspoon salt
  • 1 large red-skinned sweet potato (yam; about 12 ounces)
  • 1 cup half and half
  • 1 cup sugar
  • + 1 more ingredients
    • ½ cup whipping cream

Preheat oven to 350°F. Pierce sweet potato with fork; roast until tender, 1 to 1 1/2 hours, depending on width of potato. Cool. Cut potato in half and scoop flesh into mini processor; puree until smooth. Measure 1 cup puree (reserve any remaining puree for another use). Maintain oven temperature....

View full recipe at Epicurious


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