Sweet Potato Flans

Sweet Potato Flans

Kosher salt

2 large sweet potatoes, pierced lightly with a fork

2 cups heavy cream

6 whole eggs

4 egg yolks

1/2 teaspoon nutmeg

Salt and pepper to taste

Butter for coating ramekins

Preheat oven to 425° F. Cover a small baking dish or sheet with a layer of kosher salt at least 1/2 inch deep. Place sweet potatoes in salt and roast until tender, about an hour. When cool enough to handle, brush away excess salt, split potatoes and remove pulp from skin. Puree pulp in food processor, and reserve.

Reduce oven heat to 300° F. Combine pureed sweet potatoes with remaining ingredients. Whisk until well mixed and add salt and pepper to taste. Butter 8 (2-ounce) ramekins and fill them equally with the mixture. Place ramekins in a baking pan and place on rack in oven. Pull rack out a little and, using a heat-proof pitcher or tea kettle, pour enough boiling water into baking pan to come halfway up the sides of the ramekins. Bake until flans are just firm and a sharp knife inserted into the centers comes out clean, about 40 minutes.

Take flans out of water and let rest for 2 to 3 minutes before unmolding them. Unmold by running a flat, thin knife around edges of ramekins, then inverting onto plates.

Makes 8 servings.