I’ve long been obsessed with sweet potatoes, but the universe seemed to be telling me to make sweet potato caramel the other day when three things happened in succession:
- I read about Bon Appetit’s test kitchen one ingredient sweet potato caramel.
- I ate Food Should Taste Good’s sweet potato tortilla chips, which are made with sweet potato powder.
- I saw Izy’s blog post on Top With Cinnamon, in which she tests out Bon Appetit’s sweet potato caramel with butternut squash.
I had no choice but to try it myself and I’m still in shock. It works. You should make it and put it on everything you can: oatmeal, yogurt, double chocolate vegan and gluten-free cupcakes. Pork? Pancakes? Seriously. Make it now.
WHY IT’S HEALTHY // Sweet potatoes are very nutrient dense; they are high in vitamin B6, which has been shown to prevent degenerative diseases, and vitamin C which plays an important role in blood cell formation and collagen production. Sweet potatoes are also a good source of vitamin D, an important vitamin and hormone that plays a role in the health of your immune system, energy levels and mood. Vitamin D also supports the thyroid gland. Finally, sweet potatoes are a great source of minerals: primarily iron, which is necessary for proper immune function and magnesium, which can help reduce stress. //
Since I did not adapt Bon Appetit’s sweet potato caramel, I’ve just linked to it. Follow their recipe for the caramel, and then continue on with mine for the flour. And if you figure out how to make the Food Should Taste Good chips with the flour, let me know.
One tip: instead of straining the cooked sweet potatoes with cheesecloth, I used a nut-milk bag, which worked perfectly.
- 3 pounds sweet potatoes
- 1 cup water
- After following the directions for Bon Appetit's one ingredient sweet potato caramel lower the oven temperature to its lowest setting (mine was 200 degrees F).
- After squeezing as much liquid as possible from the sweet potato, spread the mash evenly on one baking sheet and put in oven.
- Prop open the oven slightly with a utensil, so that moisture can escape (you are essentially dehydrating the sweet potato mash).
- Dehydrate for 5-6 hours, checking occasionally.
- Allow the dehydrated sweet potato mash to cool; it should now be very crispy and breakable.
- Break the dehydrated mash into pieces, put in a high speed blender (I used my Vitamix), and blend into a powder.