Ingredients Jump to Instructions ↓

  1. 2 lg Sweet potatoes, peeled and 1/4ts Ground allspice

  2. 1/4ts Ground nutmeg

  3. 1 ts Ground cinnamon

  4. 2 ts Vanilla extract

  5. 2 Egg yolks

  6. 4 Egg whites

  7. 1/4c Water

  8. 1 c Sugar, divided cut in 1-inch pieces

  9. 12 oz Evaporated skimmed milk

Instructions Jump to Ingredients ↑

  1. + Directions : Place potatoes in saucepan; add water to cover, and bring to a boil. Cook 15 minutes or until very tender; drain. Place potatoes in a bowl; beat at medium speed of an electric mixer until smooth. Set aside 2 cups potato and discard remaining potato. Combine 1/2 cup sugar and 1/4 cup water in a small, heavy saucepan. Place over medium-low heat, and cook 8 minutes or until sugar dissolves. (Do not stir. ) Cover, increase heat to medium, and cook 1 minute. Uncover and cook an additional 7 minutes or until amber or golden. (Do not stir. ) Pour immediately into a 10-inch deepdish pieplate, tipping quickly until sugar coats bottom of pie plate; set aside. Combine Remaining 1/2 cup sugar, egg white, and yolk in a bowl; Stir with a wire whisk until blended. Add potato; stir until blended. Add low-fat milk and remaining ingredients; stir well. Pour into prepared pie plate; place in a large, shallow pan. Add hot water to depth of 1-inch. Place in a 350 degree oven; immediatly reduce temperature to 325 degrees. Bake 1 hour and 10 minutes or until a knife inserted near center comes out clean. remove pie plate from water; cool 1 hour on wire rack. Cover and chill 4 hours. To serve, loosen edges of flan with a knife or rubber spatula. Place a serving plate upside down on top of pie plate; invert flan onto plate. remove pie plate. Drizzle any remaining syrup over flan. Calories: 254 (7% from fat) Cholesterol: 57mg Sodium: 99mg Fat: 1.

  2. ( Sat 0.

  3. , Mono 0.

  4. , Poly 0.


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