Sweet Potato Flan - cooking recipe

Ingredients

2 medium sweet potatoes (1 3/4 pounds, 1 cup canned mashed sweet potatoes may be substituted for sweet potatoes)
3/4 cup sugar
2 (14 ounce) cans sweetened condensed milk
2 cups milk
10 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 teaspoon vanilla extract
toasted coconut, for garnish

Preparation

Pierce sweet potatoes several times with a fork; place on a baking sheet.
Bake at 375* for 1 hour or until done; cool to touch.
Peel sweet potatoes, and mash.
Set aside 1 cup mashed sweet potatoes; reserve any remaining sweet potatoes for another use.
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.
Remove from heat, and set aside.
(Melted sugar may crack slightly as it cools).
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.
Pour mixture into a large bowl.
Repeat procedure; add to bowl, stirring well with a wire whisk.
Pour mixture over caramelized sugar in cakepan; cover with aluminum foil, and place in a larger shallow pan.
Add hot water to larger pan to depth of 1/2 inch.
Bake at 325* for 1 hour and 15 minutes or until a knife inserted in center comes out clean.
Remove cakepan from water, and uncover; cool in pan on a wire rack 30 minutes.
Refrigerate 8 hours or overnight.
Loosen edges of flan from pan with a small knife; invert onto a serving plate.
Garnish, if desired, with toasted coconut.
Yield: 1 (10-inch) flan.