Sweet Potato Buttered Rum Flan

Ingredients

• 0.5 cup brown sugar packed
• 2 tablespoons butter melted
• 0.5 teaspoon canola oil 
• 3 large eggs 
• 0.5 cup granulated sugar 
• 0.3 teaspoon ground cinnamon 
• 1.5 cups milk 1% low-fat
• 0.1 teaspoon grating nutmeg whole grated
• 2 tablespoons rum white
• 0.1 teaspoon salt 
• 1 cup sweet potatoes and into leftover mashed
• 1 tablespoon water 

Equipment

• frying pan
• sauce pan
• oven
• knife
• wire rack
• blender
• baking pan
• cake form

Directions

1. Preheat oven to 32
2. Coat an 8-inch 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.
5. Add milk; process just until blended.
6. Pour mixture over caramel in pan.
7. Place pan in a 13 x 9-inch glass or ceramic baking dish; add hot water to dish to a depth of 1 inch.
8. Bake at 325 for 1 hour or until a knife inserted in center comes out clean.
9. 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.
10. Drizzle any remaining caramel syrup over flan.