Sweet Potato Flans

1 1/2 lbs unpeeled whole sweet potatoes
2 3/4 cups sugar, divided
3/4 cup water
6 large eggs
1 T vanilla extract
3/4 t salt
2 cups heavy whipping cream
2 t finely grated orange peel

>how to make<

*Cook sweet potatoes in large pot of boiling water until tender, about 35 minutes.
*Drain well. Cool 20 minutes. Peel potatoes.
*Transfer to medium bowl; mash until smooth.

*Position rack in center of oven and preheat to 325 degrees.
*Stir 2 cups sugar and 3/4 cup water in heavy medium saucepan over medium heat until sugar dissolves.
*Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes.
 *Immediately divide caramel among twelve 3/4-cup custard cups or souffle dishes, tilting cups to cover bottom with caramel. Cool.

*Whisk mashed sweet potatoes, remaining 3/4 cup sugar, eggs, vanilla, and salt in large bowl to blend well.
*Combine cream and orange peel in heavy medium saucepan.
*Bring to boil.
*Gradually whisk cream into potato egg mixture.
*Strain mixture into 2 quart measuring cup or bowl, discard solids in strainer.

*Divide mixture among custard cups.
*Place 6 cups in each of 2 large baking pans.
*Add enough hot water to baking pans to come halfway up sides of cups.
*Bake flans until sides are set but center still moves slightly when cups are shaken, about 45 minutes.
*Remove cups from water and cool about 40 minutes.
*Cover and refrigerate at least 3 hours and up to 2 days.

*Run small sharp knife around sides of 1 flan.
*Place plate atop cup.
*Invert flan onto plate, allowing caramel to run over flan.
*Remove custard cup.
*Repeat with remaining flans and serve.

-serves 12-

Note: I found this recipe in "bon appetit Desserts".