Pour caramel packet into an 8” shallow heat proof dish; set aside.

Heat milk and cream in a large (heavy) saucepan.

When small bubbles form around edge of pan, whisk in powdered flan mix, stirring constantly (like you would a pudding).

Cook until it comes to a full boil; remove from heat.

Drain sweet potatoes and cut into small pieces.

Stir into flan until just combined then pour into prepared pan.

Allow to stand at room temperature for 10 minutes before placing into refrigerator to chill for 4 hours.

To serve, invert flan onto a round platter and garnish with whipped cream, if desired.