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Savory sweet potato breakfast flan recipe

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Adjust Servings:
1 tablespoon Butter , room temperature
1 pound (450 g) mild country Sausages
½ teaspoon Kosher Salt or sea salt
½ teaspoon ground Black Pepper
1 tablespoon rubbed dry Sage leaves (or ground sage)
1 cup (255 g) cooked, mashed Sweet Potato
1-½ cups (360 ml) Half-and-Half
½ cup (120 ml) real Maple Syrup
3 tablespoons Sugar
3 large Egg
1 tablespoon fresh Orange Zest
1 tablespoon fresh Orange Juice
½ teaspoon ground Cinnamon
½ teaspoon ground Ginger
Pinch of ground Cloves
Salt , to taste

Savory sweet potato breakfast flan recipe

  • Serves 8
  • Medium




The morning-friendly flavors of fresh orange juice, maple syrup, and sausage make this an obvious breakfast or brunch choice, but it is savory and delicious enough to enjoy as a side or main dish of any meal. The silky flan texture from slow, gentle cooking in a water bath is just gorgeous with floating bites of sage-kissed sausage crumbles. It is as equally delicious hot from the oven as it is chilled.



Preheat oven to 325° F (160° C). Butter a 2-quart (2-l) baking dish with 1 tablespoon butter. Heat a large skillet over medium-high heat and crumble in the sausage, stirring with a wooden spoon to break up. Season with salt, pepper, and sage. Continue to cook until browned, about 5 minutes. Turn off heat, drain off any visible excess fat, and set aside.


Place the remaining ingredients in the bowl of a food processor fitted with a metal blade. Purée until very smooth, about 1 minute. Spread the cooked sausage in the bottom of the baking dish. Pour the custard purée over the top (some of the sausage will float). Place the dish in a large, deep roasting pan. Gently pour boiling water around the edges of the dish to halfway up the sides.


Bake for 1 hour and 30 minutes, or until a knife inserted in the center comes out clean. Remove the dish from the water, cool for 5 minutes, and serve hot with fresh sage leaves for garnish, if desired. Alternatively, bring to room temperature, cover, and refrigerate overnight before serving. Reheat gently over a water bath or serve chilled.


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