I don't know the difference between a yam and a sweet potato...are they the one and the same? Are they relatives (twins or cousins)? If there is an answer-please share it with me.
My sister sent me this recipe from the Miami Herald:
Sweet Potato Flan
You can bake the flan in 8 (1/2-cup) ramekins, checking for doneness after about 30 minutes.
2 pounds sweet potatoes, peeled and cubed
Salt, to taste
3 large eggs
3 egg yolks
1 cup heavy cream
Fresh-ground pepper, to taste
1/2 teaspoon fresh-ground nutmeg, or to taste
2 tablespoons unsalted butter, softened, for the pan
Cinnamon or toasted walnuts, for garnish
Place cubed sweet potato in a large pot and cover generously with salted water. Bring to a boil over high heat and cook 20 minutes until soft. Drain and place potato cubes in ice water. Drain again, and blot dry with kitchen towels.
Heat oven to 325 degrees.
Place sweet potato in a food processor fitted with the metal blade. Add eggs, egg yolks, cream, salt, pepper and ground nutmeg. Process 30 seconds.
Butter a 9-inch round baking pan. Line the bottom with parchment and butter the parchment. Place in a larger pan (we used a 12-inch ovenproof skillet). Add enough boiling water to the larger pan to come half way up the side of the baking pan.
Place in oven and bake about 1 hour. To check for doneness, insert the blade of a paring knife into the flan. If it comes out clean and dry, the flan is done. Remove it from water bath and set aside at least 10 minutes.
Unmold the flan onto a platter, and remove the parchment paper. Garnish with a sprinkling of cinnamon or toasted walnuts. Makes 8 to 10 servings.
Source: Adapted from executive chef de cuisine Philippe Ruiz of Palme d’ Or at the Biltmore.
Here's another Sweet Potato recipe that we're serving at the Armadillo this weekend with Maple-Cranberry Glazed Pork Chops and Sauteed Greens:
Chipotle Scalloped Sweet Potatoes
8 to 10 servings
Ingredients
2-1/2 pounds sweet potatoes (about 3 large), peeled and thinly sliced
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon salt
1-1/2 cups milk
1-1/2 teaspoons finely chopped canned chipotle peppers in adobo sauce
6 ounces queso blanco, or Monterey Jack cheese, shredded (1-1/2 cups)
Directions
1. Preheat oven to 350 degrees F. Cook sweet potato slices in lightly salted boiling water for 5 minutes; drain and set aside. Grease a rectangular baking dish; set aside.
2. For sauce, in a small saucepan cook onion in hot butter about 5 minutes or until tender. Stir in flour and salt. Add milk all at once; stir in chipotle pepper. Cook and stir over medium heat until thickened and bubbly. Remove saucepan from heat; stir in cheese.
3. Place half of the sliced potatoes in prepared baking dish. Cover with half of the sauce. Repeat layers.
4. Bake, covered, for 25 minutes. Uncover and bake about 15 minutes more or until potatoes are tender. Let stand for 10 minutes before serving. Makes 8 to 10 servings.
Armadillo Bar and Grill
