Sweet Potato Flan                     RETURN

1 Large Sweet Potatoes (1 lb)
1/2 cups Sugar
14 oz Fat-free Sweet Condensed Milk  
2 cups Skim Milk 
2 1/2 cups Egg Substitute 

1/2 tsp Allspice
1 tsp Cinnamon
1 tsp Ground Cinnamon
1 tsp Vanilla Extract
1 Tablespoon Flaked coconut, toasted

1. Cook potato 375 until done through-out,  peel and mash - use 1 cup.

2. Sprinkle sugar in a 10"round cake pan, cover, cook till caramelized a light brown color.

3. Combine 1/2 cup sweet potato, 7 oz condense milk, and half of the next 6 ingredients electric blender, process till smooth. Pour mixture into large bowl, repeat add remaining ingredients to bowl, stirring well with wire whisk.

4.Pour mixture over caramelized sugar in cake pan; cover with aluminum foil and place in larger shallow pan. Add hot water to larger pan to depth of 1/2 inch.

5. Bake at 325 for 1 hr and 15 to 30 min. or until forked comes out clean.  Remove pan from water and uncover, let cool for 30 min. or more.

6. Cover Flan and chill at least 8 hrs.

7. Run knife around edges to loosen, invert onto a serving plate. Sprinkle with toasted flaked coconut.