Sweet Potato Flan

1. 1

   Preheat the oven to 450F.

2. 2

   Place the sweet potatoes on a baking sheet, and roast until very soft, about 1 hour.

3. 3

   Allow to cool.

4. 4

   Peel off the skin, and discard.

5. 5

   Place the sweet potatoes in the bowl of a food processor, and puree until completely smooth.

6. 6

   Measure 1 1/2 cups puree, reserving any excess for another use.

7. 7

   This step may be done 1 day ahead.

8. 8

   Reduce the oven to 325F.

9. 9

   Combine 1 cup sugar and the water in a small saucepan, and cook over medium heat, stirring occasionally, until the sugar dissolves.

10. 10

    Brush down the sides of the pan with a pastry brush dipped in water to prevent crystallization.

11. 11

    Increase heat to medium-high; boil, without stirring, until the syrup turns a deep amber, 5 to 6 minutes.

12. 12

    Pour the caramel into a savarin mold or a 9 x 2-inch round cake pan.

13. 13

    Holding the pan with pot holders, swirl to coat the bottom and halfway up the sides of the dish.

14. 14

    In a large bowl, combine the sweet potato puree, remaining 3/4 cup sugar, allspice, cinnamon, salt, eggs, and egg yolks.

15. 15

    Mix in the vanilla and scalded milk, and then pass the mixture through a fine sieve.

16. 16

    Pour into the caramel-lined pan, and cover with foil.

17. 17

    Set in a roasting pan, and pour boiling water into the roasting pan halfway up the sides of the flan dish.

18. 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.

19. 19

    Let cool to room temperature, and place in the refrigerator to chill overnight.

20. 20

    To unmold, run a sharp knife carefully around the flan, and cover with a serving plate; invert quickly.

21. 21

    Remove the pan; serve.

* Per serving · 4 servings · Values may vary.