The other day I purchased sweet potatoes with the mind-set of making baked potato fries, BUT I really wanted to do something different; and quite honestly, something that will satisfy my sweet tooth, as well!  So I perused through the world-wide web and voilà! I stumbled upon a profoundly challenging recipe…to make my first flan, and hopefully the first of many!

Now I don’t want to sound like some kind of liquor-holic…but this recipe definitely has me at ‘rum’…  The original recipe was adapted from Cooking Light Magazine, November 2010 issue.

Ingredients:

• 1/2 teaspoon (equivalent to) organic canola oil spray
• 1/2 cup granulated sugar
• 1-2 tablespoon water
• Large sweet potato, boiled until tender, pealed, and mashed
• 1/2 cup packed brown sugar
• 2 tablespoons rum (I used Bacardi Puerto Rico Rican Rum)
• 2 tablespoons organic butter, melted
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon kosher salt
• 1/8 teaspoon ground nutmeg
• 3 large organic eggs
• 1 1/2 cups 2% fat organic milk

NOTE:  Utilizing organic items are optional

Directions:

1. Preheat oven to 325°.
2. Coat an 8-inch metal cake pan (or a round pan, as pictured) with high sides with canola oil, tipping to fully coat.
3. Combine granulated sugar and water in a small heavy saucepan over medium-high heat; cook until golden. Immediately pour into prepared pan, tipping quickly until caramelized sugar coats bottom of pan.
4. Place sweet potato and next 7 ingredients (through eggs) in a blender; process until smooth. Add milk; process just until blended. Pour mixture over caramel in pan. Place pan in a 13 x 9-inch glass or ceramic baking dish (or a large baking pan, as pictured); add hot water to dish to a depth of 1 inch.
5. Bake at 325° for 1 hour or until a knife inserted in center comes out clean. Remove pan from water. Cool completely on a wire rack. Cover and chill for 8 hours or overnight. Invert flan onto a platter, and cut into wedges. Drizzle any remaining caramel syrup over flan.