Sweet Potato Caramel Recipes

TWICE BAKED SWEET POTATOES WITH SEA SALT MARSHMALLOW CARAMELS

Steps:

• Preheat the oven to 375 degrees F.
• Pierce the skin of the sweet potatoes all over with a fork, spray with cooking spray and place in a 9-by-13-inch flameproof baking dish. Bake the sweet potatoes until tender, about 1 hour.
• Cool the sweet potatoes enough to handle, and then cut each in half the long way and scoop out the flesh, leaving 1/8-inch of flesh around the skin. Reserve the skins for a later use.
• In a medium bowl, add the sweet potato flesh, mascarpone, brown sugar, cinnamon, cardamom and vanilla seeds. Using an electric hand mixer or the bowl of a stand mixer fitted with a paddle attachment, smash until combined. Spoon the mixture into the sweet potato skins. Top each potato skin with three Modjeska halves, caramel-side down. Alternatively, place 4 caramel halves topped with 3 marshmallow halves on each potato skin.
• Return the sweet potatoes to the baking dish and bake until the centers are warm and the Modjeskas start to melt, about 15 minutes. Turn on the broiler and cook until dark brown and bubbly, 1 to 2 minutes. Sprinkle the tops with sea salt to serve.

CARAMEL SWEET POTATOES

Steps:

• Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Drain and transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 325° for 15 minutes. , Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil; pour over sweet potatoes. Bake 10-15 minutes longer or until glazed, basting frequently.

CARAMEL SWEET POTATOES

Steps:

• Prepare the sweet potatoes by washing, peeling, and cutting into approximately 1 inch by 1/2 inch portions or smaller. Spray the bottom and sides of a glass casserole dish. Place the sweet potato portions in the casserole, sprinkle with 1 teaspoon of salt (more or less if you prefer), and 1 teaspoon of pumpkin pie spice. Slice the 1/2 stick butter into about 8 pieces and dot over the potatoes. Pour on the caramel topping. Cover and bake at 350 degrees for 45 minutes. Remove from oven and carefully remove cover, stir to coat all the potatoes with the caramel butter sauce. Place uncovered under the broiler for about 5 minutes.

CARAMEL SWEET POTATO PIE

Steps:

• Line a 9-in. pie plate with pastry; trim and flute edges. Sprinkle with walnuts and drizzle with ice cream topping. In a large bowl, beat the eggs, sweet potato, apple butter, brown sugar, milk, vanilla, salt and spices until blended. Pour into pastry., Bake at 400° for 50-55 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack., Garnish with whipped cream and additional ice cream topping. Refrigerate leftovers.

CARAMEL SAUCE FROM SWEET POTATOES RECIPE - (4.1/5)

Steps:

• Preparation Preheat heat oven to 425 degrees. Place chopped potatoes and ½ 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. 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. 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. 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!

SWEET POTATO PANCAKES WITH CARAMEL SAUCE

Steps:

• In a small bowl, combine the first eight ingredients.
• In another bowl, whisk the egg, milk, sweet potatoes and melted butter.
• Stir into dry ingredients just until moistened.
• Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top.
• Cook until the second side is golden brown.
• Drizzle with caramel topping; sprinkle with nuts.
• Serve with whipped butter if desired.

CARAMELIZED SWEET POTATOES

Steps:

• Heat oil in a large skillet over medium heat. Add sweet potatoes; cook, turning occasionally, 3 minutes. Add garlic; cook, stirring constantly, 1 minute. Add wine and stock; simmer, stirring occasionally, until almost all liquid has evaporated, about 20 minutes. Add brown sugar and salt; cook, carefully turning potatoes to brown both sides, about 20 minutes. Transfer caramelized sweet potatoes to a plate. Let cool slightly.

SWEET POTATO-CARAMEL TWIST COFFEE CAKE

Steps:

• Heat oven to 400°F. Melt 1/3 cup butter in ungreased square pan, 9x9x2 inches, in oven. Stir in 1/2 cup brown sugar and the corn syrup. Sprinkle with pecans.
• Mix Bisquick mix, sweet potatoes and milk until dough forms a ball. Turn dough onto surface dusted with Bisquick mix. Knead lightly 10 times. Roll or pat into 12-inch square. Spread 2 tablespoons butter over dough. Sprinkle 3 tablespoons brown sugar over butter. Fold dough into thirds; press edges together to seal. Cut crosswise into twelve 1-inch strips. Twist ends of each strip in opposite directions. Arrange twists on pecans in pan.
• Bake 25 to 30 minutes or until golden brown. Immediately turn upside down onto heatproof serving plate; leave pan over coffee cake 1 minute. Serve warm.