Sweet Potato Flan

This is a recipe for sweet potato flan made with eggs, sweet potatoes, cream, sugar and rum.  You can add other spices if you like such as cinnamon or allspice.
Recipe By: Executive chef/owner Cindy Wolf, Charleston restaurant, Baltimore
  • PrepN/A |
  • TotalN/A |
  • Serves 8


    • 7 whole eggs
    • 3 egg yolks
    • 1 cup brown sugar
    • 1 cup white sugar
    • 1 quart cream
    • 1 tsp cinnamon
    • 1/3 cup Gosling’s Black Seal rum or another dark, spicy rum
    • 1 cup peeled, boiled, mashed sweet potato


Preheat oven to 275 degrees F.

Place 1 cup white sugar and ¼ cup water in a very clean, heavy-bottomed saucepan. Cook over medium heat until sugar begins to brown. Watch constantly, but do not stir. Remove from heat and divide into 8 oven-safe glass custard cups. Be careful, since caramel is more than 300° and can cause severe burns. Set aside and let cool. This step can be done up to one day ahead.

Beat eggs and yolks. In a large mixing bowl, whisk together cream, brown sugar, cinnamon, rum and mashed sweet potato. Stir in beaten eggs until well mixed. Place custard cups in a large roasting pan and fill pan with hot water until it reaches the middle of the cups. Bake for 2 ½ to 3 hours, until the middle of each custard is just set. They will firm up as they cool. Remove from water bath and chill until completely set.

Unmold and Serve

Run a knife around the inside of each flan. Invert onto a dessert plate and shake gently until flan releases from cup. Serve immediately.
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