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Spiced SweetPotato Flan

3 tablespoons butter

1/3 cup dark brown sugar, firmly packed

3/4 cup granulated sugar

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 cup sweetpotatoes, cooked and mashed

5 large eggs, lightly beaten

1 teaspoon vanilla extract

1 1/2 cups undiluted evaporated milk

1/3 cup water

1. Melt butter in a 9-inch round layer cake pan. Add brown sugar; spread evenly on bottom of pan.
2. Combine granulated sugar, salt, cinnamon and cloves. Add sweetpotatoes and eggs and mix well. Stir in vanilla, milk and water. Mix well and turn into caramel coated 9-inch, round layer cake pan. Place in a pan of hot water.
3. Bake in a preheated moderate oven (350*F) 1 1/4 hours or until knife inserted in center comes out clean. Cool and chill.
4. To serve, run a spatula around sides of pan. Turn out on a serving plate. Top with heavy cream whipped with sugar, if desired.

Makes 6 to 8 servings.

Recipe provided courtesy of North Carolina Sweetpotato Commission.