INGREDIENTS:

• 1/2 teaspoon (equivalent to) organic canola oil spray
• 1/2 cup granulated sugar
• 1-2 tablespoon water
• Large sweet potato, boiled until tender, pealed, and mashed
• 1/2 cup packed brown sugar
• 2 tablespoons rum
• 2 tablespoons organic butter, melted
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon kosher salt
• 1/8 teaspoon ground nutmeg
• 3 large organic eggs
• 1 1/2 cups 2% fat organic milk

INSTRUCTIONS:

1. Preheat oven to 325°.
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 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 325° 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 wedges. Drizzle any remaining caramel syrup over flan.