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1
Pierce sweet potatoes several times with a fork; place on a baking sheet.
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2
Bake at 375* for 1 hour or until done; cool to touch.
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3
Peel sweet potatoes, and mash.
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4
Set aside 1 cup mashed sweet potatoes; reserve any remaining sweet potatoes for another use.
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5
Sprinkle sugar in a 10-inch round cakepan; place over medium heat, and cook, shaking pan constantly, until sugar melts and turns a light golden brown.
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6
Remove from heat, and set aside.
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7
(Melted sugar may crack slightly as it cools).
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8
Combine half of sweet potatoes, 1 can sweetened condensed milk, and half of next 6 ingredients in container of an electric blender; blend until smooth, stopping once to scrape down sides.
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9
Pour mixture into a large bowl.
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10
Repeat procedure; add to bowl, stirring well with a wire whisk.
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11
Pour mixture over caramelized sugar in cakepan; cover with aluminum foil, and place in a larger shallow pan.
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12
Add hot water to larger pan to depth of 1/2 inch.
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13
Bake at 325* for 1 hour and 15 minutes or until a knife inserted in center comes out clean.
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14
Remove cakepan from water, and uncover; cool in pan on a wire rack 30 minutes.
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15
Refrigerate 8 hours or overnight.
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16
Loosen edges of flan from pan with a small knife; invert onto a serving plate.
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17
Garnish, if desired, with toasted coconut.
