Sweet Potato and Chipotle Flan

Prep: 20 mins / Cook: 1 hr / Total: Overnight / Servings: 12

IngredientsCaloriesFatProteinCarbsFiberSA'sNet Carbs
1 1/4 cups + 1 tbsp (420g)  Splenda1260031.50031.5
1/4 cup + 3 tbsp (105g)  'Swerve' or other sugar replacement00010501050
1 cup (240g)  unsweetened almond milk, divided453.523102
1/2 lb (227g)  sweet potatoes, peeled and cut into small cubes19403.4146.086.83039.25
1 tsp (4g)  vanilla extract11.5400.5000.5
1 tsp (2g)  ground cinnamon4.
1/2 tsp (2g)  salt0000000
1/4 tsp (.5g)  freshly ground nutmeg2.
1 1/2 cups (357g)  cream, heavy whipping1231.5132810.50010.5
4 large (200g)  whole eggs28620262002
2 large (34g)  egg yolks107.895.41.2001.2
1 tsp (5g)  minced chipotle pepper2.
Per Serving:167.6913.73g3.75g16.85g0.79g8.75g7.32g *


  1. Combine the Splenda and Swerve in a mixing bowl. Mix well.
  2. Place 1 cup (240 mL) of the sweetener mix on the stove in a small saucepan with a dash of water (1 to 2 tsp [5 to 10 mL], it just helps the sweetener dissolve more quickly), over medium-low heat. Stir regularly, until it melts and turns a nice dark golden color. Be VERY careful not to touch this mixture, spill it, stick your finger in it, etc. Melted sugar will stick and burn, badly. Be careful.
  3. While the sweetener is melting, be sure your Flan pan is close (I ultimately used an 9-inch [23 cm] silicone cake pan, instead of the authentic flan pan. Most anything flat with a diameter of 8 to 10 inches will work just fine). Also, make sure your pan fits inside another large pan full of hot water. You’ll use this as a water bath, in the oven.
  4. Once the sweetener is caramelized and golden, pour it into the Flan pan. While the mixture is still hot, tilt the pan so that the sweet lava spreads and coats the entire bottom of the pan, as well as about 1/2-inch (1.25cm) up the sides of the pan. Set aside, to cool.
  5. I don’t like doing dishes, so I put the almond milk and diced sweet potato into the dirty sugar pan, thinking it’ll just pick up that extra bit of flavor. Add the remaining 3/4 cup (180 mL) sweetener, vanilla, cinnamon, salt and nutmeg. Cover the pan and put it over low-heat on the stove to simmer/steam for about 20 minutes.
  6. Put a medium sized pot of water on the stove and bring it up to a boil. This will be used in the water bath.
  7. Pre-heat oven to 325 F (163 C).
  8. Once the sweet potato is soft, puree the warm sweet potato mixture in a food processor.
  9. In a large mixing bowl, combine the heavy cream, eggs, egg yolks and chipotle. Whisk these ingredients together, then add the sweet potato mixture.
  10. Strain this mixture through a sieve, in order to remove any chili seeds or spice granules. The flan should be smooth.
  11. Pour the Flan base into your Flan pan. Place the filled Flan pan into the large water bath basin. Pour the hot water into the water bath (making sure none splashes into the flan). Cover the flan and place the entire thing into the oven.
  12. Let the flan steam in the water bath for 45 minutes. Turn the oven off and just leave the flan in the hot (but off) oven for 15 more minutes.
  13. Remove the flan, take it from the water, remove the cover and place it in the refrigerator until chilled completely through.
  14. Once it’s completely cool, remove it from the refrigerator. It should somewhat pull away from the edges of the pan, as it cools. Take a thin spatula or butter-knife and wiggle it around the edges, to make sure it’ll come from the pan, easily.
  15. Place a large plate, face down, over the flan. Put your hand on the bottom of the flan and bottom of the plate. Quickly flip the flan over, so that the flan is on the top of the plate. Hopefully the gravity will cause the flan to drop onto the plate. If not, you might need to nudge it, a bit.
  16. Once flipped, remove the flan plan, slice wedges and serve! I serviced with whipped cream and a cloud of ground cinnamon.
  17. Enjoy!