Flan de Camote

For Sweet Potato Flan: 

1. Preheat oven to 350 degrees F.
    
2. Peel potatoes, cut into 1-inch pieces and place in a large saucepan.
    
3. Add cold water to cover the potatoes.
    
4. Bring to a boil over medium-high heat and cover with a lid. Boil 10 minutes or until potatoes are soft.
    
5. While potatoes cook, add the 1/4 sugar and 12 cup water to a saucepan.
    
6. Bring to a simmer over medium heat and cook until sugar dissolves, about 1 minute.
    
7. Add the cinnamon sticks, star anise and cloves. Simmer 5 minutes. Set aside to cool.
    
8. When potatoes are cooked, puree in a food processor or mash them.
    
9. Sieve the sugar solution and add the syrup to the potatoes. Mix well.
    
10. Blend in the whipping cream, evaporated milk, condensed milk and eggs. Blend until smooth.

For Caramel:

1. Place sugar and water in the skillet over medium heat.
    
2. Dissolve the sugar completely. Shake the skillet in a circular motion to help sugar dissolve.
    
3. Do not let the liquid boil until all of the sugar is dissolved. The liquid will be clear, not cloudy.
    
4. Bring to a boil over medium-high heat and cook until it reaches a caramel or light golden brown color.
    
5. Remove from heat and roll the syrup around the skillet to cover the bottom and sides.
    
6. Place the skillet aside to harden the caramel.

To Finish:

1. When the caramel is hardened, pour the potato mixture into the skillet.
    
2. Place the skillet in a roasting pan and fill the pan three quarters filled with warm water.
    
3. Place in the oven on the middle shelf. Bake at 350 degrees F for 1 hour. Test to see if it is set. Insert a knife into the mixture. It should come out clean.
    
4. Remove from oven and roasting pan and set aside to cool slightly, about 15 minutes.
    
5. Slip a knife around the top edges and turn out onto a serving plate.
    
6. The caramel will come out as a liquid covering the filling.
    
7. Slice or spoon the flan onto individual dishes and spoon some sauce over it.