Sweet Potato Flan with Caramel Sauce (+ Video)
Creamy, caramel-topped, and gently spiced, this Sweet Potato Flan is a cozy Caribbean classic. It’s smooth, comforting, and surprisingly easy to make, perfect for holidays or relaxed family dinners.
Ingredients for Sweet Potato Flan
For the Caramel: Sugar and water create a glossy, golden base.
For the Custard: Mashed sweet potatoes, condensed and evaporated milk, egg yolks, cinnamon, nutmeg, and vanilla blend into a creamy, spiced filling.
Why This Flan Needs a Water Bath
Yes. The water bath ensures gentle, even cooking for a creamy, silky texture. It prevents hot spots and helps keep the flan from curdling or cracking.
How To Set Up A Bain-Marie
Place the flan pan inside a large roasting pan. Carefully pour in boiling water until it reaches about an inch up the sides, then transfer to the oven and bake for 30–35 minutes.
Can You Bake A Flan In An Air Fryer?
I wouldn’t recommend it, and that’s coming from someone who loves making everything in an air fryer. The heat is too intense and direct for a creamy flan, and the air circulation could cause the custard or water to spill.
💛 Looking for more flan desserts? Check out Puerto Rican Flan, Venezuelan Quesillo, Dominican Pudín de Pan, and Orange Flan.
Keesha’s Tips & Tricks
- Steam, Don’t Boil the Sweet Potatoes: I steam my sweet potatoes instead of boiling them. It keeps their sweetness and helps the custard turn out and smooth.
- Blend and Strain for a Silky Texture: Blend the custard until smooth, then strain through a fine-mesh sieve if needed to catch any egg bits.
- Don’t Rush the Caramel: I cook the sugar low and slow until it turns a deep amber. It brings out that rich, toasty flavor and makes the perfect base for the custard.
How To Store Sweet Potato Flan
I rarely have leftovers, but the best way to store them is in the flan pan. Wrap it tightly with plastic wrap, and pop the pan into an airtight container for extra protection.
When It’s Time to Say Goodbye to Sweet Potato Flan
- Appearance: Fresh flan should look creamy and smooth. If you see mold, odd colors, or a dry top, it’s time to let it go.
- Texture: If the texture turns lumpy or starts separating, that’s another clear sign.
- Smell: Give it a sniff. Sweet and milky is what you want. If it smells sour or off, don’t risk it.
- Taste: Still not sure? A tiny taste can help, but skip it if it already looks or smells weird.
- Storage Time: If it’s been sitting in the fridge for more than 5 days, it’s safest to toss it.
FAQs about Sweet Potato Flan
More Dessert Recipes
And if you want to try more unique recipes, try this Pumpkin Creme Hand Pie, Easy Puff Puff, or these Eggnog Cookies.
Uber-Creamy Sweet Potato Flan
Ingredients
- 12 ounces Evaporated milk
- 14 ounces Sweetened condensed milk
- 5 Large eggs
- 5 Tbsp Mashed sweet potato
- 2 tsp Vanilla extract
- ½ tsp Ground cinnamon
- ½ tsp Ground Nutmeg
Caramel
- 1 cup Granulated sugar
Instructions
- Preheat the oven to 355°F (180°C).
- Place the granulated sugar in a heavy-bottomed saucepan. Cook over medium heat, stirring frequently, until the sugar dissolves and turns into caramel. This will take about ten minutes. Be vigilant as caramel can burn quickly.
- Once the sugar has caramelized, pour it into a round ceramic flan pan that has been coated with nonstick cooking spray.
- Combine eggs, vanilla extract, cinnamon, nutmeg, and mashed sweet potato in a mixing bowl, then add evaporated and sweetened condensed milk, blending the mixture in a blender for a smoother and well-integrated flan mixture.
- Pour the custard mixture over the caramel in the flan pan until it reaches a depth of about one inch.
- Place the flan pan in a larger baking dish and add hot water to the larger dish until it reaches about one inch up the sides of the flan pan.
- Bake in the preheated oven for about 35 to 40 minutes, or until a knife inserted into the center of the custard comes out clean.
- Remove the flan pan from the water bath and allow it to cool to room temperature.
- Refrigerate the flan for at least four hours, or until it is fully set.
- To serve, run a knife around the edge of the custard to loosen it from the pan. Invert the pan onto a serving plate, allowing the caramel to drizzle over the flan.
Video
This recipe is such a clever take on flan. The sweet potato flavor and spices really come through making this a special dessert.
This sounds like one delicious dessert. Perfect for dinner parties. I am sure the guests will be impressed.
I love how easy this flan is to make. Plus it’s so very yummy! Will be making it again!
I’m really enjoying the simplicity of this recipe. It’s the perfect recipe for a nice, sweet treat!
I have never made a flan like this. You made it simple- and so worth it! Love sweet potatoes in my dessert!
This sweet potato flan looks delicious perfect dessert idea, I am going to try this weekend.