Roasted Sweet Potato Pie or Flan
- Total Time
- About 2 hours
- Rating
- Notes
- Read community notes
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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.
Powered byPreparation
- 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.
- 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.
Private Notes
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Cooking Notes
Barbie
Wonderful with or without crust. Great cold or hot. Lovely meatless meal. My husband and I both loved it!
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
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.
David Look
Martha says you don’t need the extra yolk if you are making the variation.
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!
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.
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!
Christine
Took this disappointingly bland pie that was made a few days ago, topped it with rounds of goat cheese. Warmed it in the oven then broiled it until the cheese was browned. Then drizzled w lime juice. SO MUCH BETTER! It was really good.
Jackie
Excellent! Made this (crustless) for our Thanksgiving dinner dessert. This will reappear often.
ngw
Made this for a school party so I didn't actually get to taste it, but I'm told it was delicious! It cracked a lot during baking though so wasn't the prettiest pie.
rock hill cook
This pie was really good. I made a few modifications. Only used 2 eggs, one teaspoon of cinnamon (instead of nutmeg), 2 T honey, 2 T maple syrup, substitute sour cream for the yoghurt and eliminate lime juice. I did use a crust.
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
Nina
I'd like to make this recipe but need it to be eggless. What would you recommend using as a substitute?
Eilene
I traded the honey for monk fruit. Now I have something I can eat for breakfast if I want to.
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.
pc
Disappointing ----I thought this was very bland and needed more spice. There are lots better recipes for sweet potato pie/flan.
Lynne
(see variation) is missing.
I'd like to make it with 2 eggs but not sure I need to add the egg yolk.
David Look
Martha says you don’t need the extra yolk if you are making the variation.
Barbie
Wonderful with or without crust. Great cold or hot. Lovely meatless meal. My husband and I both loved it!
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