Sweet Potato Flan

A family favourite reminiscent of the American South. The silky smooth texture of the potato filling contrasts with the firmness of the pastry base with the crispness of the topping making an interesting combination of taste and texture.


  • Short Crust Pastry
    • 6oz plain flour
    • 3oz margarine
    • 3tbs cold water for mixing
    • Pinch of salt (optional)

    • 1lbWaitrose sweet potatoes peeled and boiled
    • 3oz soft brown sugar
    • 2 level tsp mixed spice
    • 3 eggs beaten
    • 1/4pt milk
    • 1oz butter or margarine melted

    • 2oz margarine
    • 4oz soft light brown sugar
    • 2oz plain sugar
    • 1oz polenta
    • 4oz pecan nuts finely chopped


  1. Short Crust Pastry Sift flour into bowl Rub in fat with finger tips until mixture resembles fine breadcrumbs Add water and draw together Knit lightly into a ball and leave covered in refrigerator for 30minutes Roll out pastry on floured surface and use to line a 20 inch flan dish Bake blind in oven at 200 º C for 10 -15 minutes until set Filling Drain potatoes and mash till smooth Beat in all remaining ingredients Pour into pastry case Topping Mix ingredients and sprinkle over filling
  2. Bake in oven at 180º C for 30 to 40 minutes or until topping turns just golden Serve warm or cold with Waitrose crème fraiche or vanilla ice cream
  • Total time: approx 1 hr

Serves: 6

5 stars

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