Sweet Potato Caramel
Servings 2.5 cups (roughly)
Ingredients
- 1 cup cooked yellow sweet potato flesh Hannah sweet potato, see note
- 1 cup non-dairy milk or more to thin if desired
- 1/2 cup coconut sugar see note
- 1 tbsp macadamia nut butter or raw cashew butter see note for lower fat version
- 2 tsp pure vanilla extract
- 1/2 tsp little scant sea salt
Instructions
- In a high-speed blender, puree all ingredients until very smooth.
- If you want a warm sauce (and I highly recommend this!), continue to blend on the ‘soup’ or other setting to heat the sauce.
- Serve as desired.
Notes
Sweet potato note: I prefer a Hannah sweet potato for this recipe. The color is more neutral than an orange-flesh sweet potato, and it has better consistency/moistness than a murasaki (purple skinned) yellow sweet potato. You can cook the sweet potato however you like, I prefer to bake/roast until tender. To measure for this recipe, simply remove the skins and break off the sweet potato to pack in a 1 cup measure.
Coconut sugar note: Coconut sugar has a natural ‘caramel’ flavor so is perfect for this recipe. Don’t substitute regular unrefined sugar here. You can substitute date sugar, but the flavor and texture will be somewhat different. I find 1/2 cup yields a sauce that is sweet enough. If you want it a touch sweeter or have more ‘caramel’ flavor, you can add another 1-2 tbsp of sugar to taste.
Date note: I have tested this fully with dates and the flavor isn’t as good. You can, however, sub pitted dates for about half of the sugar. So, instead of 1/2 cup of coconut sugar use 1/3 cup of pitted dates and 1/4 cup of coconut sugar.
Nut butter note: A touch of mac butter or raw cashew butter will give this caramel sauce and extra depth of luxuriousness, but it’s optional if you need a lower fat content.