Roasted Sweet Potato Pie or Flan

I like this as much without a crust as with one. It’s not a flan in the traditional sense, with a caramel component. It’s an irresistibly creamy one. If you use 2 eggs instead of 3 (see variation) the texture will be smoother but it won’t slice as neatly.

Ingredients

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

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    135 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 0 grams dietary fiber; 12 grams sugars; 3 grams protein; 102 milligrams cholesterol; 123 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

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.
2. Measure out 1 1/2 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.

• 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.

About 2 hours