Uber-Creamy Sweet Potato Flan With Caramel Coating

Have you ever heard of sweet potato flan? While the concept may not seem too inviting at first, I promise you that it’s one of the best-baked custard recipes you will ever make!

This flan recipe is extremely easy to make and only requires 8 simple ingredients. This simultaneously leaves a lot of room for experimenting, but trust me, the earthy sweet, and caramelly flavors really are all you need!

And if you want to try more unique recipes, try this Pumpkin Creme Hand Pie or these Eggnog Cookies.

What You Need To Make This Unique Sweet Potato Flan Recipe

• Sweet potatoes
• Sweetened condensed milk
• Evaporated milk
• Sugar
• Egg yolks
• Cinnamon
• Vanilla extract

Optional Add-Ins, Variations, And Garnishes For This Flan Recipe

The original recipe only requires sugar (to make the caramel), eggs, sweetened condensed milk, evaporated milk, ground cinnamon and nutmeg, and vanilla extract.

This creates a pretty simple but flavorful profile that is easy to adjust.

I love adding more spices to create an even heartier wintery palette.

You can also adjust the level of darkening from the caramelized sugar to create different flavors. I love the flavor that develops when the caramel turns amber.

When it comes to garnishes, I often prefer keeping it simple. Adding some pecan halves or chocolate sprinkles is all you really need. If you’d like to try something more daring, experiment with cream toppings (I infuse mine with caramel liqueur) and fruit shavings (like lemon zest or coconut flakes).

Do You Have To Bake This Flan In A Bain Marie?

If you are familiar with flan or creme caramel recipes, you’d know that it’s pretty much a standard practice to bake them in a hot water bath. But why?

The main reason/s is the many benefits a boiling water bath offers the creamy custard.

First, a bain marie ensures that the custard bakes slowly and evenly, ultimately resulting in a creamier texture and smoother finish.

Secondly, it helps eliminate hot spots in your oven, which can cause the custard to come out lumpy.

How To Set Up A Bain Marie

It’s super easy!

Once you have added the sweet potato custard mixture to the flan pan, place it inside a large roasting pan. Next, carefully fill the roasting pan with boiling water until it reaches about one inch up the sides of the flan pan.

Gently move the prepared pan over to the preheated oven and bake the sweet potato flan for 30-35 minutes.

Can You Bake A Flan In An Air Fryer?

I advise against trying this trick and that’s coming from someone who loves making EVERYTHING in an air fryer.

Unfortunately, the temperature is far too intense and direct to create a creamy texture when the filling is baking. And secondly, the air circulation will also likely cause the custard and water to spill.

It’s best to stick to the oven for this recipe! “Check out my other flan recipes, like Puerto Rican Flan, Venezuelan Quesillo, and Pudín de Pan.

Expert Tips To Make The Perfect Sweet Potato Flan

• If you’ve added the hot evaporated milk mixture to the eggs and the custard base turns out grainy, it means that the eggs have started to cook. The best way to fix this is by straining the custard through a fine-meshed sieve. You’ll actually see pieces of cooked egg on the sieve, which you can just discard. Your custard should always be smooth and grit-free.
• It’s essential that you leave the sweet potato flan to cool completely at room temperature inside the bain marie. If the flan undergoes sudden changes in temperature, it will split, separate, or become lumpy.

How To Store Sweet Potato Flan

I never manage to have leftover flan, but if you are lucky enough, the best way to store it is inside the flan pan.

Wrap the entire pan with plastic wrap. For extra protection, place the cake pan or flan pan inside another airtight container.

Store your sweet potato flan in the fridge for up to 5 days!

Can You Freeze Sweet Potato Flan?

There’s a reason you rarely see frozen custard in the frozen food section, and that’s because custard, especially a baked custard like this, does not freeze well.

I highly advise against doing this as the thawed consistency will be chunky, watery, and bland.

Identifying Spoilage: When to Say Goodbye to Your Sweet Potato Flan

• Appearance: Fresh flan should have a uniform, creamy texture. If you notice any discoloration, mold growth, or a dried-out surface, it’s a clear sign that the flan is no longer good.

• Texture: The texture of a good flan should be smooth and creamy. If it feels lumpy, grainy, or has separated layers, this indicates spoilage.
• Smell: Fresh flan has a pleasant, sweet, and slightly milky aroma. Any sour, unpleasant, or off odors suggest that the flan has gone bad.

• Taste: If everything else seems fine, a small taste test can confirm its quality. A spoiled flan will have an off taste. However, if you’re already doubtful based on the appearance and smell, it’s better not to taste it.
• Storage Time: If the flan has been stored in the refrigerator for more than 5 days, even if it looks and smells okay, it’s best to err on the side of caution and not consume it.