Last Thursday marked the launch of the new and much improved Things I Made Today.
Not only is the site much better looking than it’s previous self (thank you Also Design), it also (haha) has much better functionality for you to search and browse the recipes and random DIY posts I’ve got out here.
That’s the good. The bad is that it also exposes lots of old and terrible photography. Sorry about that. I’m slowly working my way on remaking and rephotographing basically any of the early posts that are worth keeping, although this gem (the first post) will stay in all it’s glory. But now that I’ve got a really useful little Food Archive page that groups the recipes by meal, I realized I’m very heavy on the “main dishes” and pretty light on everything else.
So, I bring you sweet potato flan. With a little maple yogurt and caramel pecans to top it off. I know myself well enough to never make a large dessert unless we’re having a party, because my willpower for delicious sweets can overpower all. Thus, these self-contained, fully satisfying servings of flan were a perfect Sunday night treat. In fact there is barely any sugar in these as the sweet potato itself adds…well…sweetness.
I promise flan is less intimidating than it sounds. Try me out.
- 2 large sweet potatoes, peeled
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground ginger
- ⅓ cup brown sugar
- 4 eggs
- 1 cup milk
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- pinch of sea salt
- 1 teaspoon butter
- ½ cup pecans, chopped
- 1 teaspoon granulated sugar
- ½ cup greek yogurt
- 1 tablespoon maple syrup
- Preheat oven to 325.
- Bring a large pot of water to boil. Add sweet potatoes and boil until soft. Let cool slightly, then mash. Measure out about 1 cup of mashed sweet potatoes.
- In a food processor, combine 1 cup of mashed potatoes, cinnamon, nutmeg, ground ginger, brown sugar, and eggs. Puree until smooth.
- In a small bowl, combine milk and lemon juice. Stir slowly until milk curdles slightly. Pour into food processor, add vanilla and salt, and puree until smooth.
- Distribute puree evenly between 6 custard dishes. Place dishes into a baking pan and pour at least 1 inch of water into the pan. This will help the flan cook evenly.
- Bake for 45 minutes. The flan should be set but still a little loose when you jiggle the dish. You know what I mean.
- While the flan is cooling, melt butter in a small pan. Add pecans and coat well. Add sugar and remove from heat.
- In another small bowl, mix together yogurt and maple syrup.
- Once flan has cooled (it can be a little warm or completely cold), top with a dollop of maple yogurt and some candied pecans.
Recipe adapted from Vegetable Literacy.
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