Ingredients
- 1-1/2 lbs. unpeeled whole red skinned sweet potatoes 2-3/4 cups sugar
- 3/4 cup water
- 6 large eggs
- 1 tablespoon vanilla extract
- 3/4 teaspoon salt
- 2 cups whipping cream
- 2 teaspoons grated orange peel
Preparation
Step 1
Cook sweet potatoes in a large pot of boiling water until tender, about 35 minutes. Drain well. Let cool 20 minutes. Peel potatoes. Transfer to medium bowl, mash until smooth. Set aside. Preheat oven to 325 degrees. Stir 2 cups sugar and 3/4 cup water in heavy saucepan over medium heat until sugar dissolves. Increase hat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Working quickly, divide caramel among twelve 3/4 cup custard cups or souffle dishes, tilting cups to cover bottom with caramel. Cool. Wish mashed sweet potatoes, remaining 3/4 cup sugar, eggs, vanilla and salt in large bowl to blend well. Combine cream and orange peel in heavy saucepan. Bring to a boil. Gradually whisk cream into potato-egg mixture. Strain mixture into 2 quart measuring cup or bowl, discard solids in strainer. Divide mixture among custard cups. Place 6 cups in each of 2 large baking pans. Add enough hot water to baking pans to come halfway up sides of cups. Bake flans until sides are set but center still moves slightly when cups are shaken. Remove cups from water and cool about 40 minutes. Cover and refrigerate at least 3 hours and up to 2 days