Ingredients

Instructions

  1. Pierce sweet potatoes several times with a fork; place on a baking sheet.
  2. Bake at 375* for 1 hour or until done; cool to touch.
  3. Peel sweet potatoes, and mash.
  4. Set aside 1 cup mashed sweet potatoes; reserve any remaining sweet potatoes for another use.
  5. Sprinkle sugar in a 10-inch round cakepan; place over medium heat, and cook, shaking pan constantly, until sugar melts and turns a light golden brown.
  6. Remove from heat, and set aside.
  7. (Melted sugar may crack slightly as it cools).
  8. Combine half of sweet potatoes, 1 can sweetened condensed milk, and half of next 6 ingredients in container of an electric blender; blend until smooth, stopping once to scrape down sides.
  9. Pour mixture into a large bowl.
  10. Repeat procedure; add to bowl, stirring well with a wire whisk.
  11. Pour mixture over caramelized sugar in cakepan; cover with aluminum foil, and place in a larger shallow pan.
  12. Add hot water to larger pan to depth of 1/2 inch.
  13. Bake at 325* for 1 hour and 15 minutes or until a knife inserted in center comes out clean.
  14. Remove cakepan from water, and uncover; cool in pan on a wire rack 30 minutes.
  15. Refrigerate 8 hours or overnight.
  16. Loosen edges of flan from pan with a small knife; invert onto a serving plate.
  17. Garnish, if desired, with toasted coconut.
  18. Yield: 1 (10-inch) flan.