Sweet Potato Caramel

1. 1

   Preheat heat oven to 425 degrees. Place chopped potatoes and 1/2 cup of water into a 9-by-13-inch 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. 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. 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. Pour into a jar and in store the refrigerator for up to 2 weeks.

4. 4

   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!

* Per serving · 4 servings · Values may vary.

No additional tips available.