Roasted Sweet Potato Flan

DIRECTIONS

1. Preheat oven to 425ºF.
2. 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.
3. Reduce oven temperature to 325ºF and lightly grease an 8” cake pan with cooking spray.
4. 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).
5. In a blender combine the 1 cup sweet potato, half-and-half, ½ cup stevia, eggs, cinnamon, and vanilla bean seeds. Blend until smooth.
6. 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.
7. 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.
8. Bake just until set (it should wiggle slightly) and a knife inserted comes out clean, about 45 minutes.
9. Carefully transfer flan from water bath to a cooling rack. Once completely cool, cover and refrigerate. Chill for at least 6 hours or overnight.
10. 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.