Roasted Sweet Potato Pie or Flan

By Martha Rose Shulman

Roasted Sweet Potato Pie or Flan
Andrew Scrivani for The New York Times
Total Time
About 2 hours
Rating
4(179)
Comments
Read comments

I like this as much without a crust as with one. It’s not a flan in the traditional sense, with a caramel component. It’s an irresistibly creamy one. If you use 2 eggs instead of 3 (see variation) the texture will be smoother but it won’t slice as neatly.

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Ingredients

Yield:8 servings
  • 2large sweet potatoes, or enough for 1½ cups puréed roasted sweet potatoes
  • 2tablespoons butter, melted
  • ½cup applesauce
  • 1tablespoon fresh lime juice
  • ¼cup mild honey, such as clover
  • 1teaspoon vanilla extract
  • ½cup milk
  • 2tablespoons drained yogurt or crème fraiche
  • ½teaspoon freshly grated nutmeg
  • ¼teaspoon salt
  • 3eggs
  • 1egg yolk
  • 1gluten-free dessert pastry shell (or other crust of your choice), fully baked and cooled (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

143 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 13 grams sugars; 4 grams protein; 128 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 425 degrees. Line a baking sheet with foil. Pierce the sweet potatoes in several places with the tip of a paring knife. Place on the baking sheet and bake 40 to 50 minutes, until soft and oozing. Remove from the oven and when cool enough to handle, peel and place in a food processor fitted with the steel blade (you can also blend the mixture with a hand blender). Turn the oven down to 350 degrees. If not using a crust, butter a round 9-inch baking dish.

  2. Step 2

    Measure out 1½ cups of sweet potato purée (store any extra purée in the refrigerator and enjoy with a meal). Place the purée in the food processor, or in a bowl if using a hand blender, add the remaining ingredients (except the crust) and blend until smooth and creamy. Scrape into the baking dish or the crust. Place on a baking sheet and bake for 45 to 50 minutes, or until set. Remove from the oven and allow to cool completely.

Tip
  • Advance preparation: This tastes even better the day after it’s made. The roasted sweet potatoes will keep for 3 or 4 days in the refrigerator. When you blend them, include any of the syrup that has oozed out. Variation: Use 2 eggs for a creamier flan.

Ratings

4 out of 5
179 user ratings
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Comments

berit

Tasted bland & not sweet enough I added 1 T maple syrup 1 T brown sugar 1/4 t cinnamon 1/4 t fresh grated ginger 1 pinch allspice 1 pinch cloves

Barbie

Wonderful with or without crust. Great cold or hot. Lovely meatless meal. My husband and I both loved it!

Deborah

Note to self: made savory version. No crust, added 1tsp pul biber. No vanilla or honey. Doubled lime juice and salt. Added black pepper.

palevskid

I substituted half a banana for the applesauce and I think it can out pretty good. Not too sweet

sheila

Made this throughout my pregnancy and beyond. Often ate for breakfast, snacks, dessert with fresh whipped cream. If I don’t have applesauce I just purée a pear, I once made it with a a couple mashed bananas too.

Cory H

I had been given 2 bushels of sweet potatoes, and some were in pretty rough shape, so I peeled them first, then wrapped them in lightly oiled foil. I also threw in the flesh of a roasted jalapeño for a little kick. Sounds weird, but I don't like sweet potatoes when they are overly sweetened, so I found this recipe to be perfect. I'll make it again for sure!

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