This is as delicious with a crust as it is without one. Not a flan as traditionally known, with a caramel component, but a seductively creamy one. Optional variation: Use 2 eggs instead of 3 to smoothen the texture, but this version won’t slice as precisely.

Ingredients

• 2 large sweet potatoes (Or enough to create 1 ½ cups of puréed roasted sweet potatoes)
• 2 tablespoons butter, melted
• ½ cup applesauce
• 1 tablespoon lime juice (fresh)
• ¼ cup mild honey, such as clover
• 1 teaspoon vanilla extract
• ½ cup milk
• 2 tablespoons yogurt (drained) or crème fraiche
• ½ teaspoon nutmeg, freshly grated
• ¼ teaspoon salt
• 3 eggs
• 1 egg yolk
• 1 gluten-free dessert pastry shell (or any other crust of your choosing), fully baked and cooled (optional)

Nutritional Information

• • • Nutritional analysis per serving (8 servings)
      133 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 13 grams sugars; 3 grams protein; 88 milligrams cholesterol; 116 milligrams sodium

Note:
The information shown is estimate based on available ingredients and preparation. This should not be used in place of a professional nutritionist’s advice.

Preparation

1. Preheat oven to 425, and use foil to line a baking sheet. Using the tip of a paring knife, pierce the potatoes in multiple places. Place on the sheet and allow to bake for 40-50 min, until they’re soft & oozing. Take out of oven and peel once cooled. Place in a food processor with a steel blade (or blend with a hand blender.) Turn oven down to 350. If choosing not to make a crust, butter a round 9in baking dish.
2. Measuring out 1 ½ cups of the potato puree (any extra puree can be stored, refrigerated, and used as a side dish for your next meal). Place puree in food processor (or bowl if hand blending), and add the remaining non-crust ingredients. Blend until creamy & smooth. Scrape into either the crust or baking dish. Place on a baking sheet, and bake for 45-50 min, or until set. Take out of oven and let cool completely.

Tip

• To prepare in advance: This is one of those dishes that tastes even better the day after. The sweet potatoes will keep for 3-4 days refrigerated. When blended, make sure to use up any of the syrup they ooze out. Variant: Use only 2 eggs for a smoother, creamier flan.