We made this flan in a 4-cup savarin mold, but a 9 × 2-inch round cake pan or a 9-inch glass pie plate can be used as well.

　　

Ingredients

Makes one 1-inch flan

　　2 sweet potatoes (1 1/4 pounds)

　　1 3/4 cups sugar

　　1/4 cup water

　　1/4 teaspoon ground allspice

　　1/2 teaspoon ground cinnamon

　　3/4 teaspoon coarse salt

　　5 large whole eggs

　　2 large egg yolks

　　2 teaspoons pure vanilla extract

　　2 cups milk, scalded

　　

Step 1

Preheat the oven to 450°F. Place the sweet potatoes on a baking sheet, and roast until very soft, about 1 hour. Allow to cool. Peel off the skin, and discard. Place the sweet potatoes in the bowl of a food processor, and puree until completely smooth. Measure 1 1/2 cups puree, reserving any excess for another use. This step may be done 1 day ahead.

　　

Step 2

Reduce the oven to 325°F. Combine 1 cup sugar and the water in a small saucepan, and cook over medium heat, stirring occasionally, until the sugar dissolves. Brush down the sides of the pan with a pastry brush dipped in water to prevent crystallization. Increase heat to medium-high; boil, without stirring, until the syrup turns a deep amber, 5 to 6 minutes. Pour the caramel into a savarin mold or a 9 × 2-inch round cake pan. Holding the pan with pot holders, swirl to coat the bottom and halfway up the sides of the dish.

　　

Step 3

In a large bowl, combine the sweet potato puree, remaining 3/4 cup sugar, allspice, cinnamon, salt, eggs, and egg yolks. Mix in the vanilla and scalded milk, and then pass the mixture through a fine sieve. Pour into the caramel-lined pan, and cover with foil. Set in a roasting pan, and pour boiling water into the roasting pan halfway up the sides of the flan dish.

　　

Step 4

Bake for 50 to 55 minutes, or until the center of the flan is nearly set: A thin-bladed knife inserted in the center should come out clean. Let cool to room temperature, and place in the refrigerator to chill overnight.

　　

Step 5

To unmold, run a sharp knife carefully around the flan, and cover with a serving plate; invert quickly. Remove the pan; serve.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.