Sweet Potato Flan

PREHEAT oven to 325° F.

COMBINE sugar and water in a medium pan and heat over medium heat. Bring to a boil and swirl span slowly by the handle; do not stir. Remove from heat as soon as caramel turns amber in color.

POUR caramel into a 10-inch cake pan. Set aside.

PLACE sweet potato, sweetened condensed milk, evaporated milk, Coffee-mate Pumpkin Spice Flavor Liquid, eggs, cinnamon and vanilla extract in a blender; cover. Blend until smooth.

PLACE cake pan in a large roasting pan. Pour mixture into cake pan. Add boiling water to roasting pan, filling approximately halfway. Lightly cover with foil.

BAKE for 80-85 minutes. Remove from heat and let cool in roasting pan with water.

REMOVE cake pan from roasting pan, cover tightly with foil and refrigerate 4 hours to overnight.

RUN a small knife around flan edges. Gently shake to loosen flan. Place a large plate over pan and quickly turn upside down for flan to drop onto the plate.

DECORATE with pecan halves, slice and serve.