Sweet Potato Flan with Maple Yogurt and Caramel Pecans
Author: Vicky Cassidy
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
For the flan:
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
For the toppings:
1 teaspoon butter
½ cup pecans, chopped
1 teaspoon granulated sugar
½ cup greek yogurt
1 tablespoon maple syrup
Instructions
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 by Things I Made Today at https://www.thingsimadetoday.com/2014/04/09/sweet-potato-flan-maple-yogurt-caramel-pecans/