Title: Sweet Potato Flan
Categories: Diet Dessert
Yield: 8 Servings

2	lg	Sweet potatoes, peeled and cut in 1-inch pieces
1	c	Sugar, divided
1/4	c	Water
4		Egg whites
2		Egg yolks
3/4	c	1% low-fat milk
2	ts	Vanilla extract
1	ts	Ground cinnamon
1/4	ts	Ground nutmeg
1/4	ts	Ground allspice
12	oz	Evaporated skimmed milk

Place potatoes in saucepan; add water to cover, and bring to a boil. Cook 15 minutes or until very tender; drain. Place potatoes in a bowl; beat at medium speed of an electric mixer until smooth. Set aside 2 cups potato and discard remaining potato.

Combine 1/2 cup sugar and 1/4 cup water in a small, heavy saucepan. Place over medium-low heat, and cook 8 minutes or until sugar dissolves. (Do not stir.) Cover, increase heat to medium, and cook 1 minute. Uncover and cook an additional 7 minutes or until amber or golden. (Do not stir.) Pour immediately into a 10-inch deepdish pieplate, tipping quickly until sugar coats bottom of pie plate; set aside.

Combine Remaining 1/2 cup sugar, egg white, and yolk in a bowl; Stir with a wire whisk until blended. Add potato; stir until blended. Add low-fat milk and remaining ingredients; stir well. Pour into prepared pie plate; place in a large, shallow pan. Add hot water to depth of 1-inch. Place in a 350 degree oven; immediatly reduce temperature to 325 degrees. Bake 1 hour and 10 minutes or until a knife inserted near center comes out clean. remove pie plate from water; cool 1 hour on wire rack. Cover and chill 4 hours.

To serve, loosen edges of flan with a knife or rubber spatula. Place a serving plate upside down on top of pie plate; invert flan onto plate. remove pie plate. Drizzle any remaining syrup over flan.

Calories: 254 (7% from fat) Cholesterol: 57mg Sodium: 99mg Fat: 1.9g ( Sat 0.7g, Mono 0.6g, Poly 0.3g)

Source: Memphis Babtist Memorial Hospitol : Health+Plex Nutritional Center Submitted By LARRY CHRISTLEY On 12-10-93 (14:55)

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