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1
Preheat the oven to 450F.
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2
Place the sweet potatoes on a baking sheet, and roast until very soft, about 1 hour.
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3
Allow to cool.
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4
Peel off the skin, and discard.
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5
Place the sweet potatoes in the bowl of a food processor, and puree until completely smooth.
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6
Measure 1 1/2 cups puree, reserving any excess for another use.
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7
This step may be done 1 day ahead.
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8
Reduce the oven to 325F.
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9
Combine 1 cup sugar and the water in a small saucepan, and cook over medium heat, stirring occasionally, until the sugar dissolves.
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10
Brush down the sides of the pan with a pastry brush dipped in water to prevent crystallization.
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11
Increase heat to medium-high; boil, without stirring, until the syrup turns a deep amber, 5 to 6 minutes.
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12
Pour the caramel into a savarin mold or a 9 x 2-inch round cake pan.
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13
Holding the pan with pot holders, swirl to coat the bottom and halfway up the sides of the dish.
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14
In a large bowl, combine the sweet potato puree, remaining 3/4 cup sugar, allspice, cinnamon, salt, eggs, and egg yolks.
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15
Mix in the vanilla and scalded milk, and then pass the mixture through a fine sieve.
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16
Pour into the caramel-lined pan, and cover with foil.
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17
Set in a roasting pan, and pour boiling water into the roasting pan halfway up the sides of the flan dish.
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18
Bake for 50 to 55 minutes, or until the center of the flan is nearly set: A thin-bladed knife inserted in the center should come out clean.
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19
Let cool to room temperature, and place in the refrigerator to chill overnight.
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20
To unmold, run a sharp knife carefully around the flan, and cover with a serving plate; invert quickly.
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21
Remove the pan; serve.
