Sweet Potato Buttered Rum Flan

By Chez_Alexander

Ingredients

• 1/2 tsp canola oil
• 1/2 cup sugar
• 1 TBS water
• 1 cup leftover mashed sweet potato
• 1/2 cup packed brown sugar
• 2 TBS white rum
• 2 TBS butter, melted
• 1/4 tsp ground cinnamon
• 1/8 tsp salt
• 1/8 tsp grated nutmeg
• 3 large eggs
• 1 1/2 cups milk

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 325F.

2. Coat an 8" metal cake pan 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 for 5 minutes or 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 until just blended. Pour mixture over caramel in pan. Place pan in a 13 x 9 glass or ceramic baking dish; add hot water to dish to a depth of one inch.

5. Bake at 325F for one hour until knife inserted in center comes out clean. Cool completely on a wire rack. Cover and chill for 8 hours or overnight. Invert flan onto a platter, and cut into 8 wedges. Drizzle any remaining caramel syrup over flan.

Makes 8 servings. Each serving = 6 Weight Watchers points.