Oh my goodness, I am SO excited to share this entire 8 ingredient recipe with you today! Seriously, I contemplated dedicating an entire post just to this caramel sauce. It is certainly worthy of it. You haven't lived until you have had this caramel, this tastes like REAL caramel. This isn't kind of like caramel, or date caramel or almond butter caramel. It would fool anybody. I created a dairy-free, vegan, corn syrup-free, easy, amazing, creamy caramel sauce.....using sweet potatoes! Yes, sweet potato caramel.
There are just no words to describe how amazing this caramel is!! I posted the teaser photo above on Instagram and it got quite the response. I was going to post it Saturday and I just never had a chance all weekend, so I'm sorry to everybody who was waiting on it. I have a toddler that is priority, so I don't always get things done as perfectly/quickly as I'd like.
Another muffin recipe was in order after all the absolutely, amazing feedback I keep getting on my World's Best Jumbo Blueberry Muffins. They have been wildly popular, so I was itching to create another amazing muffin recipe for you all and it be completely different and grain-free for those who can't have oats!
BUT, I am making it up to you......since, I am so appreciative of you, I created 4 versions for you! Do you love me or what?? People always ask about subs, so I created a few versions of this one to make it easy for everybody. I worked hard in my kitchen on this one, trial after trial, and can't even begin to tell you how different each result was. That is the deal with gluten-free baking is...it is no easy feat. A lot of times, they end up as disasters.
These muffins are uber soft and light, like clouds of muffins with a wonderful cinnamon flavor and sweetness from the sweet potato and pure decadence from the caramel. Pretty flippin fantastic, to be honest with you.
Sooooo, what I am saying is, don't try to sub any of these ingredients, as I don't have any more rabbits to pull out of my hat on more subs than what I am already providing you today.
Full disclosure: Out of all 4 versions, my favorite version is definitely the almond flour/potato starch combo, so if you aren't grain-free or nut-free, then choose that one, it's the best as far as textures go. The result is light, soft and moist. Also, with the sunflower flour, just know that it does give a sunflower taste to the muffins. I prefer almond flour for this reason, because it leaves no aftertaste. If you are used to baking with sunflower, this probably won't bother you. Nothing that a lot of caramel wouldn't make up for!
I created a nut version, a nut-free version, a version made with oats and a grain-free version. Whew! The muffins turned out so yummy and moist, but this caramel sauce....I just can't even. It is amazing. Period. So, what is traditional caramel sauce?
- Butter and sugar. That's pretty much it and it is boiled down to a thick, syrup-like consistency. Totally yummy, but definitely makes your feel icky afterwards.
Or, if you are vegan, you have probably had caramel one of these ways:
- Date caramel ( I actually am not a big fan of date caramel...or dates for that matter...sorry!)
- Almond butter and syrup combined have a caramel-like taste
- Or, one of my favorites is melted coconut butter with syrup and vanilla and salt. YUM! It is what I created to drizzle over my Vanilla Cheesecake Ice Cream
Well, my blog is all about 8 ingredients, right? So, how in the world could I also have a glaze on top of my muffins if my muffin ingredients were already at 8? I knew I had to re-purpose the ingredients in the muffins somehow to make a caramel sauce. I literally was jumping around in my kitchen with how amazing it turned out. It is sweet, thick, creamy and just like caramel sauce. Even if you don't make the muffins, this caramel sauce could be used for anything! Think....pancakes, cake, ice cream....
So, when I created this, I was so in shock at the result. Then, I was dying to know if anybody had ever thought of using sweet potatoes to create caramel sauce before?! I ran to my computer and googled it and turns out, it has been done, which I found here. So, I'm not the first, but my version is definitely different.
What's even more exciting is that this Sweet Potato Caramel is low-fat! You can eat an entire 1/4 cup of caramel (if you wanted to) and it's only 3 g fat!
I can't wait to hear what you think of these Sweet Potato Cinnamon Muffins with Sweet Potato Caramel! Go make these and come back and leave me feedback on here.