Friends, my mind is a little bit blown by this recipe. We’re taking one ingredient– and by the way, that single ingredient is a vegetable– adding some water and heat, and presto! What’s left is a jar full of thick, rich, and oh so sweet caramel.
I know, it’s pretty freaking awesome.
This recipe takes some time, so it’s not exactly conducive to whipping up whenever you need a quick topping for something sweet. The good news, however, is that a majority of that time consists of sending your sweet potatoes away to wallow in a hot oven so that they can soften and release their juices. So that’s definitely a win.
I’m going to be perfectly honest here and tell you that I haven’t actually used this caramel on anything specific. I was so intrigued and curious about this recipe that I decided I was going to buy some sweet potatoes, crank up my oven, and just go for it. Now I’ve got a jar of addicting caramel in the fridge and seem to find an excuse to dip my spoon in there every time I open the door. But the flavors are so earthy and deep and I just can’t help myself. And it’s just vegetables, right? Right?
Any suggestions for how to use up my slowly dwindling supply of caramel? Trust me, I need the help…
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One Ingredient Caramel
From Bon Appetit
3 pounds sweet potatoes, peeled
1 cup water
Preheat oven to 425F. Cut sweet potatoes into very large chunks. Place in a baking dish and add 1/2 cup water, then cover with tinfoil. Cook for 1 hour covered, then uncover and bake another 15 minutes. Add the remaining water to loosen potatoes from the pan.
Pour the entire contents of the pan into a cheesecloth and let drain into a bowl underneath. Once the contents have cooled enough that you can handle them, squeeze to get as much liquid out as possible. You’ll be left with some sweet potato mash- go ahead and eat it!
Once you’ve extracted all that you can from the cheesecloth, place the resulting liquid in a saucepan and bring to a boil. Lower heat to a simmer, then let the liquid reduce for about 15-20 minutes, stirring occasionally, until it become thick and caramel-like.
Store in an airtight container in the fridge for up to two weeks.