Spiced Sweet Potato Caramels

Name: Spiced Sweet Potato Caramels
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 36
Cuisine: Global
Ingredients: 4 Tbsps unsalted butter (plus more for greasing the baking dish); 1 small sweet potato, pierced with fork; 1 teaspoons cinnamon; 0 teaspoons ground ginger; 0 teaspoons allspice; 355 milliliters heavy cream; 473 milliliters granulated sugar; 118 milliliters light corn syrup; 79 milliliters maple syrup; 59 milliliters water; 1 teaspoon lemon juice

Spiced Sweet Potato Caramels is a gluten free and lacto ovo vegetarian recipe with 36 servings. This hor d'oeuvre has 113 calories, 0g of protein, and 5g of fat per serving. This recipe covers 1% of your daily requirements of vitamins and minerals. Head to the store and pick up allspice, water, granulated sugar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes.

Instructions

Preheat oven to 400°F. Line the bottom and sides of an 8 x 8 inch baking dish with parchment paper. (If you cut a slit in each corner of the paper, lining the sides is easy—for a visual demonstration, check out Lining Pans with Parchment on Good Life Eats.) Lightly grease the paper with butter.

Ingredients you will need

Butter

Equipment you will use

Baking Paper

Baking Pan

Oven

Place sweet potato on a small baking sheet lined with aluminum foil.

Ingredients you will need

Sweet Potato

Equipment you will use

Aluminum Foil

Baking Sheet

Bake until tender, about 35–45 minutes (depending on size and shape of potato). Allow to cool slightly.

Ingredients you will need

Potato

Equipment you will use

Oven

Once potato has cooled, remove the skin and cut into large chunks.

Ingredients you will need

Potato

Add potato pieces to food processor; process until smooth and no chunks remain. Measure 2/3 cup of the puree; if there's any puree remaining, save it for something else or eat it now. It's delicious!

Ingredients you will need

Potato

Equipment you will use

Food Processor

Transfer puree to a small saucepan. Stir in cinnamon, ginger, and allspice until well-combined. Stir in heavy cream and heat on medium, continuing to stir. Bring to a simmer and set aside.

Ingredients you will need

Heavy Cream

Allspice

Cinnamon

Ginger

Equipment you will use

Sauce Pan

In a heavy 4-quart saucepan, stir together sugar, corn syrup, maple syrup, and water with a wooden spoon and bring to a boil over medium-high heat. Use a heat-proof pastry brush dipped in warm water to brush sugar crystals from side of saucepan. Once mixture has come to a boil, place candy thermometer into sugar mixture and continue to cook until temperature reaches 244°F (don't stir it!).

Ingredients you will need

Maple Syrup

Corn Syrup

Candy

Sugar

Water

Equipment you will use

Candy Thermometer

Pastry Brush

Wooden Spoon

Sauce Pan

Remove from heat.

Gradually (and carefully!) add cream mixture to sugar mixture, stirring as your pour. The mixture will bubble up at this point, so please be careful and pour the cream in slowly. Return to a boil, then reduce heat to medium-low. Continue cooking until mixture reaches 240°F (this could take up to 30 minutes). As temperature rises, begin to stir more frequently.

Ingredients you will need

Cream

Sugar

Once caramel mixture reaches 240°F, remove saucepan from heat. Stir in butter and and lemon juice until well-combined.

Ingredients you will need

Lemon Juice

Caramel

Butter

Equipment you will use

Sauce Pan

Pour into lined baking dish. (If you're topping your caramels with nuts, salt, or pepitas, press them into the top of the caramel after it has cooled for about 15 minutes.) Cool to room temperature before cutting into individual pieces. (I cut them into 36, but make them as big or as small as you like!) Wrap in waxed paper and store in an air tight container or refrigerate.

Ingredients you will need

Caramel

Pumpkin Seeds