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Smoked Sweet Potato Flan


1 sweet potato
1 c. heavy cream
1/2 tsp. minced garlic
2 whole eggs
1 egg yolk,
2 tsp. salt
1/2 tsp. white pepper
Butter as needed


Peel and wash the sweet potato. Place in cold water, bring to a boil and cook until almost done. Remove and drain well.
Smoke-cook at 225°F for 30 minutes to 1 hour in smoker.
 Remove and puree until smooth. Mix the cream and the garlic in a one quart saucepan and bring to a boil. Turn off the heat and allow to steep for ten minutes, then strain. Discard garlic. Beat the eggs and one yolk together. Add cream, salt, white pepper and one cup of the sweet potato puree. Mix well. Butter ramekins.
Preheat conventional oven to 350°F. Pour the mixture into 4 ramekins filling evenly. Place ramekins on a baking sheet. Place the baking sheet in the oven leaving the oven open. Pour the hottest tap water available into the baking sheet until almost full. This water bath cooks the flan without burning it. Close the oven, reduce the temperature to 275°F and bake until the flans are set. Test by inserting a paring knife into the center, it should come out clean. Remove carefully and serve while hot.
Yield: 4 servings

Recommended Wood: Hickory