Rum-Sweet Potato Flan

Ingredients

• 1 teaspoon butter melted
• 3 tablespoons rum dark
• 4 large eggs 
• 12 ounce evaporated milk low-fat canned
• 0.5 teaspoon ground cinnamon 
• 0.1 teaspoon salt 
• 1 cup sugar divided
• 3 cups sweet potatoes and into cubed peeled (1-inch) (1 pound)
• 2 teaspoons vanilla extract 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• wire rack
• baking pan
• cake form
• spatula

Directions

1. Preheat oven to 30
2. Cook sweet potato in boiling water 10 minutes or until tender, and drain. Mash sweet potato with a fork until smooth.
3. Place 1/2 cup sugar in a small, heavy saucepan. Cook sugar over medium heat 5 minutes or until golden, stirring as needed to dissolve the sugar evenly. Immediately pour into an 8-inch round cake pan coated with cooking spray, tipping the pan back and forth quickly until caramelized sugar coats the bottom.
4. Place sweet potato, 1/2 cup sugar, rum, and remaining ingredients in a large bowl, stirring well with a whisk.
5. Pour sweet potato mixture into prepared pan.
6. Place pan in a 13 x 9-inch baking dish; add hot water to dish to a depth of 1 inch.
7. Bake at 300 for 1 1/2 hours or until a knife inserted in center comes out clean.
8. Remove pan from dish; cool completely on a wire rack. Cover and chill at least 3 hours.
9. Loosen flan's edge with a knife or rubber spatula.
10. Place a dessert plate, upside down, on top of the pan; invert flan onto the plate.
11. Drizzle any remaining caramelized syrup over the flan.