Sweet Potato Flan

Sweet Potato Flan makes a filling and economical dessert for the family.2 lb. sweet potatoes, peeled, diced, boiled and drained

1 oz. butter, softened

6 oz. soft brown sugar eggs

5 tablespoons golden syrup 3 fl. oz. milk grated rind of { lemon

2 teaspoon almond essence ;½ teaspoon grated nutmeg

½ teaspoon ground cinnamon

½ teaspoon ground cloves

2 teaspoon salt

1 x

9-inch Flan Case, made with shortcrust pastry, baked blind

Preheat the oven to hot 425 ‘F (Gas Mark 7, 220°C).

Dry the sweet potatoes on kitchen paper towels and, using the back of a wooden spoon, rub them through a fine strainer into a large mixing bowl. Alternatively, place the sweet potatoes in the jar of an electric blender and blend at high speed for 1 minute or until a puree is formed. Place the puree in a large mixing bowl. Set aside.

In another large mixing bowl, cream the butter and sugar together until they are smooth. Beat in the sweet potato puree until the mixture is thoroughly blended. Add the eggs, one at a time, beating constantly.

Pour in the golden syrup and milk and add the lemon rind, almond essence, nutmeg, cinnamon, cloves and salt and continue beating until the ingredients are thoroughly blended and the mixture is smooth.

Place the flan case on a baking sheet. Pour the mixture into the flan case and smooth the top with a table knife. Place the flan in the oven and bake for 10 minutes. Reduce the temperature to warm 325°F (Gas Mark 3, 170°C) and continue baking for another 30 to 35 minutes or until a skewer inserted into the centre of the filling comes out clean.

Remove the flan from the oven. Transfer the flan to a warmed serving dish and serve immediately.

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