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sweet potato caramel

miffed13 avatar
Recipe by
LINDA BAILEY
@miffed13
STERLING HEIGHTS, MI

Recipe is by Brad Leone. Brad learned by accident one day. He was done roasting a batch of these naturally sweet, starchy root vegetables when he noticed that they weeped liquid in the oven. So he put some of those bad boys in a cheesecloth,squeezed really hard,and wound up with enough orange hued liquid to reduce in a saucepan until it was the thick,creamy texture and deep color of caramel.

yield 1 -1 1/2 cups
prep time 5 Min
cook time 1 Hr 35 Min
method Bake

Ingredients For sweet potato caramel

  • 3 lb
    sweet potatoes, peeled and cut into quarters
  • 1 c
    water

How To Make sweet potato caramel

  • 1
    Preheat heat oven to 425 degrees. Place chopped potatoes and ½ cup of water into a 9"x13" baking dish,covered with foil. Bake for 1 hour covered and 15 minutes uncovered. Remove dish from oven and add remaining half cup of water to loosen up any bits in the baking dish.
  • 2
    Place all the solids and liquids into a strainer lined with cheesecloth. Let drain into a saucepan and cool for 30 minutes. Once cool enough to handle,squeeze as much liquid out from the potatoes in cheesecloth as possible. You should end up with a cup and a half of liquid.
  • 3
    In a saucepan,bring the sweet potato liquid to a boil,then reduce heat for a steady simmer. Allow the liquid to reduce for 15–20 minutes until it starts to thicken and starts to form a caramel. Stir often in the final minutes.
  • 4
    If you wanted to, you could add a little butter and sugar to sweeten it up even more. Pour into a jar and in store the refrigerator for up to 2 weeks. Can be served with roast meats or as a sauce over ice cream or brownies. Oh, and don’t forget to eat the leftover sweet potato mash!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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