Sweet Potato Buttered Rum Flan Recipe
1/2 teaspoon canola oil1/2 cup granulated sugar1 tablespoon water1 cup leftover mashed sweet potato1/2 cup packed brown sugar2 tablespoons white rum2 tablespoons butter, melted1/4 teaspoon ground cinnamon1/8 teaspoon salt1/8 teaspoon grated whole nutmeg3 large eggs1 1/2 cups 1% low-fat milk
Preheat oven to 325°. Coat an 8-inch metal cake pan with high sides with canola oil, tipping to fully coat.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.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; add hot water to dish to a depth of 1 inch.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 8 wedges.Drizzle any remaining caramel syrup over flan.