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1
Cook sweet potatoes in large pot of boiling water until tender, about 35 minutes.
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2
Drain well.
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3
Let cool 20 minutes.
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4
Peel potatoes.
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5
Transfer to medium bowl; mash until smooth.
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6
Set aside.
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7
Position rack in center of oven and preheat to 325F.
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8
Stir 2 cups sugar and 3/4 cup water in heavy medium saucepan over medium heat until sugar dissolves.
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9
Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes.
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10
Working quickly, divide caramel among twelve 3/4-cup custard cups or souffle dishes, tilting cups to cover bottom with caramel.
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11
Cool.
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12
Whisk mashed sweet potatoes, remaining 3/4 cup sugar, eggs, vanilla and salt in large bowl to blend well.
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13
Combine cream and orange peel in heavy medium saucepan.
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14
Bring to boil.
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15
Gradually whisk cream into potato-egg mixture.
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16
Strain mixture into 2-quart measuring cup or bowl; discard solids in strainer.
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17
Divide mixture among custard cups.
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18
Place 6 cups in each of 2 large baking pans.
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19
Add enough hot water to baking pans to come halfway up sides of cups.
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20
Bake flans until sides are set but center still moves slightly when cups are shaken.
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21
Remove cups from water and cool about 40 minutes.
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22
Cover and refrigerate at least 3 hours and up to 2 days.
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23
Run small sharp knife around edges to loosen.
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24
Turn flans out onto plates and serve.
