Sweet Potato Buttered Rum Flan

• 1/2 teaspoon canola oil
• 1/2 cup granulated sugar
• 1 tablespoon water
• 1 cup leftover mashed sweet potato
• 1/2 cup packed brown sugar
• 2 tablespoons white rum
• 2 tablespoons butter, melted
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/8 teaspoon grated whole nutmeg
• 3 large eggs
• 1 1/2 cups 1% low-fat milk

1. Preheat oven to 325u0b0.
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. 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.
5. Bake at 325u0b0 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.

canola oil, granulated sugar, water, potato, brown sugar, white rum, butter, ground cinnamon, salt, nutmeg, eggs, milk

Taken from www.myrecipes.com/recipe/sweet-potato-buttered-rum-flan (may not work)