Sweet Potato Flan

Cuisine: American

Category: vegetable

Servings: 6


1 oz. butter
1 oz. sweet potatoes, sliced 1/8-in.
thick, cut into 1-in. diameter
3 oz. walnuts, crushed
2 oz. brown sugar
1 oz. cornstarch
3 oz. apple-smoked bacon, julienne
1/4 cup onion, pared, 1/2-in. dice
1 tbsp. cilantro, chopped
1 lb. sweet potatoes, steamed, peeled
and mashed
2 eggs
salt and white pepper, to taste


Rub 4-in. flan pans with butter; shingle sweet potato slices over bottoms of pans. Combine walnuts, brown sugar and cornstarch; press onto sides of pans. Reserve prepared pans and extra walnut mixture. Place bacon in skillet; saute. Add onions; cook until translucent. Add cilantro; drain excess fat. Combine cooked sweet potatoes with bacon mixture. Add eggs; combine. Season. Place mixture in pastry bag; pipe into prepared pans. Top with reserved walnut mixture. Bake at 350 degrees F for 25 minutes. Cool; invert to remove flans from pans. TO SERVE Slice flans and reheat prior to service. NOTES Season: Year round Food cost: Low

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