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1
Reheat oven to 350 degrees F. Bake potatoes until soft throughout, about 1 hour.
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2
Cool, then peel and cut into chunks.
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3
Puree in a food processor--do not overmix--and reserve.
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4
Reduce oven to 325 degrees F.
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5
Prepare caramel and sauce following the same method as for Creme Caramel (recipe follows).
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6
Line a 3-quart Pyrex loaf pan with caramel and set aside on a level surface.
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7
Chill sauce.
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8
Combine custard ingredients in a large bowl and whisk in the sweet potato puree to combine.
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9
Pour through a strainer into lined loaf pan.
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10
Place inside a larger roasting pan.
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11
Pour in boiling water until it rises halfway up the sides of the loaf pan.
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12
Bake about 1 hour and 50 minutes.
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13
The center should feel firm when pressed.
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14
Set aside to cool about 1 1/2 hours.
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15
Cover with plastic wrap touching top.
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16
Refrigerate overnight or as long as 4 days.
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17
Run a knife along inside edge 2 or 3 times to loosen.
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18
When you press center, sides should pull away.
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19
Cover with a platter and quickly invert.
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20
Drain excess caramel into a bowl and strain into reserved cold sauce.
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21
Serve slices of flan on dessert plates.
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22
Top with chilled caramel sauce.
