Author: Donna Kelly adapted from Donna Nordin's Contemporary Southwest Cookbook
Recipe type: Appetizer
Cuisine: Southwest
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
1 cup mashed cooked sweet potato flesh
1 tablespoon lemon juice
1 can (12 ounces) evaporated milk
4 tablespoons dark brown sugar, divided
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon salt
4 large eggs
4 large egg yolks
A little canola cooking oil spray
Toasted Spiced Hazelnuts (recipe follows)
Instructions
Preheat oven to 325 degrees.
Blend in blender until smooth the sweet potatoes, lemon juice, evaporated milk, 1 tablespoon of the brown sugar, cumin, paprika and salt. Whisk eggs and egg yolks together in a mixing bowl. Whisk sweet potato mixture into egg mixture until very smooth.
Spray 6 one-cup ramekins with a little cooking oil. Sprinkle ½ tablespoon of brown sugar into the bottom of each ramekin. Pour sweet potato mixture into ramekins, filling the cups about ¾ of the way to the tops. Place filled ramekins in a 9 by 13 inch pan. Pour hot water around ramekins to reach halfway up sides of ramekins. Bake for 50 to 60 minutes in middle of oven, until each flan is set and slightly puffed but not browned.
Remove from oven and let cool to room temperature. Slide knife around inside edge of ramekins. Invert each flan onto a small serving plate. Garnish by sprinkling paprika over tops (if desired) and with hazelnuts spooned around the bottom edge of flan on the plates.
TOASTED SPICED HAZELNUTS
Bake 8 ounces of whole hazelnuts on a dry baking sheet for 15 minutes at 325 degrees. Remove from oven and place nuts on one half of a kitchen towel. Fold empty towel half over top of nuts and then rub to remove skins. Dice nuts and toss with 1 tablespoon of melted unsalted butter. Toss with 2 teaspoons cumin; 2 teaspoons brown sugar; 1 teaspoon smoked paprika and ½ teaspoon salt.
Recipe by Everyday Southwest at https://www.everydaysouthwest.com/a-southwest-holiday-first-course-sweet-potato-flan-with-toasted-spiced-hazelnuts/