Sweet Potato Pecan Caramel
If sweet potato casserole and candy had a baby, this caramel would be the love child.
Equipment
- blender
- high heat spatula or wooden spoon
- 9 x 13 sheet pan with edges
Ingredients
Sweet Potato Puree
- 175 grams Sweet Potato, Oven Roasted 1 large
- 340 grams Evaporated Milk One, 12 ounce can
- 10 grams Pumpkin Pie Spice
Caramel
- 340 grams Evaporated Milk One, 12 ounce can
- 280 grams Heavy Cream
- 680 grams Sugar
- 4 grams Salt
- 200 grams Butter
- Sweet Potato Puree
- 570 grams Corn Syrup
- 300 grams Pecans
Instructions
Roast the Sweet Potato
- Preheat oven to 425F
- Wash and dry sweet potato.
- Prick sweeet potato all over with a fork
- Put sweet potato directly on oven rack. Place an aluminum foil lined backing sheet on rack underneath sweet potato to catch sugar drips.
- Bake until tender, about 50 minutes.
Puree the Sweet Potato
- Scoop sweet potato out of the potato skin.
- Combine half of the evaporated caramel with sweet potato and pumpkin pie spice.
- Puree until smooth. Set aside.
Make the Caramel
- Prepare a 9 x 13 " sheet pan by lining with parchment paper. Leave some parchment overhang so you can easily lift the caramel out when finished.
- In a heavy duty, thick bottomed pot, combine evaporated milk, heavy cream, sugar, salt, butter, and sweet potato puree.
- Cook over medium heat, while constantly stirring, until mixture reaches 230F.
- Add corn syrup. Continue cooking until 238F. Caramel will be thick. Turn off heat.
- Add pecans. Stir.
- Spread on prepared pan.
- Cool to touch. Lightly cover. Let sit overnight.
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