Sweet Potato Caramel
This vegan sweet potato caramel takes only 10 minutes to make and is absolutely delicious, dairy-free, oil-free and low-fat! It is so good on pancakes, waffles, muffins, cake and ice cream!
Servings: 4
Ingredients
- 1/4 cup (60g) cooked mashed orange sweet potato
- 1/2 cup (120g) creamy plant-based milk, I used and recommend the malk brand almond milk, it's creamier than traditional watered-down milks and has no added gums or
- 1/4 teaspoon cinnamon (optional)
- 4 tablespoons (48g) coconut sugar (do not sub with another sugar! Or it won't taste like caramel)
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon vanilla extract
Instructions
- Add all of the ingredients to a blender and blend until completely smooth.
- Add to a small pot over a stove and turn to medium-low heat.
- Bring to a simmer.
- Stir with a rubber spoon/spatula for a full couple of minutes or more until it thickens up and coats the back of the spoon/spatula. Note that the caramel will thicken up much more as it cools, so don't worry if it's not as thick as you want while it's still warm. It will thicken up more in the fridge as well.
- This caramel sauce is delicious on everything from ice cream, pancakes, waffles, cake, brownies, etc.!