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Sweet potatoes are easy to mash when baked the day before and placed in the refrigerator until ready to use.

Sweet Potato Flan

2 medium-size sweet potatoes*
3/4 cup granulated 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

1. Bake sweet potatoes at 400*F (205*C) for 1 hour or until tender; cool to touch. Peel and mash; reserve 1 cup mashed sweet potato.
2. 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; set aside. (Mixture may crack slightly as it cools.)
3. Process 1/2 cup sweet potato, 1 can condensed milk, and half of next 6 ingredients in a blender or food processor until smooth, stopping to scrape down sides; pour into a large bowl. Repeat procedure; whisk until combined.
4. Pour mixture over caramelized sugar; cover with aluminum foil, and place in a large shallow pan. Pour hot water into larger pan to a depth of 1/2-inch.
5. Bake at 325*F (160*C) for 1 hour and 10 to 15 minutes or until a knife inserted in center comes out clean. Remove pan from water, and uncover; run a knife around edge of pan to loosen and prevent flan from cracking. Cool on a wire rack 30 minutes; cover and chill at least 8 hours.
6. Run a knife around edge of flan again to loosen; invert onto a serving plate.

Makes 1 (10-inch) flan.

*1 cup canned mashed sweet potatoes may be substituted.