DIRECTIONS
- Preheat oven to 425ºF.
- Pierce sweet potatoes a few times with a fork and place on a sheet pan lined with foil or parchment. Roast for 45-50 minutes until a knife inserted in the thickest part gives no resistance. Remove from oven and let cool until you are able to easily handle them.
- Reduce oven temperature to 325ºF and lightly grease an 8” cake pan with cooking spray.
- Cut potatoes in half, transfer flesh into a bowl and mash with a fork. Measure 1 cup mashed sweet potatoes (set aside the rest for another use).
- In a blender combine the 1 cup sweet potato, half-and-half, ½ cup stevia, eggs, cinnamon, and vanilla bean seeds. Blend until smooth.
- Place remaining ¼ cup stevia, sugar, and salt in a small saucepan with 3 tablespoons water. Cook, stirring constantly, over medium heat until sugar and stevia are dissolved. Increase heat to medium-high and boil, without stirring, until the mixture turns a golden caramel color. If there are hot spots (one part of the caramel turning dark before the rest), you may swirl the syrup in the pan.
- Immediately scrape caramel into prepared cake pan. Working quickly swirl to coat bottom of pan. Pour sweet potato mixture into pan. Place cake pan in a roasting pan and add very hot tap water until it reaches halfway up the side of the cake pan.
- Bake just until set (it should wiggle slightly) and a knife inserted comes out clean, about 45 minutes.
- Carefully transfer flan from water bath to a cooling rack. Once completely cool, cover and refrigerate. Chill for at least 6 hours or overnight.
- When ready to serve, dip the bottom of cake pan in hot water for 10-15 seconds, wipe dry and invert onto a round serving platter.
