Sweet Potato Cinnamon Muffins with Out of This World Sweet Potato Caramel

Sweet Potato Cinnamon Muffins with Out of This World Sweet Potato Caramel

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 reinvented what we all think of when we think of caramel sauce. 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, my lovely readers, 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, butttttttt this caramel sauce….I just, I uh, I just can’t even. It is just 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 repurpose 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. You HAVE TO MAKE IT. 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.

I can’t wait to hear what you think of these super soft muffins and this caramel sauce!! Go make these and come back and leave me feedback on here. Each time you guys make a recipe of mine and leave me feedback, it makes my day. Also, tag me on Instagram @thevegan8 and also hashtag #thevegan8, so I don’t miss any notifications.

Sweet Potato Cinnamon Muffins with Sweet Potato Caramel

Prep Time: 10 minutes

Cook Time: 72 minutes

Yield: 8-12 muffins

Serving Size: 1 muffin

Calories per serving: 146.2

Fat per serving: 6.97 g

Sweet Potato Cinnamon Muffins with Sweet Potato Caramel

You will be amazed that both these muffins and the caramel sauce, total, are just 8 ingredients. By using both the same ingredients in the muffins and caramel, it makes this recipe ridiculously easy and fabulous. These are pillowy soft and have a wonderful cinnamon flavor that is complimented by the natural sweetness of sweet potatoes and coconut sugar. They are then draped with an out-of-this-world sweet potato caramel glaze that makes them more unique and delicious than any muffin you have had before.

Ingredients

  • 1 1/4 cups almond flour (140 g) (for nut-free, see notes below)
  • 1/2 cup potato starch (80 g, not potato flour) (see notes below for sub)
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup coconut sugar (96 g)
  • 1 1/2 tablespoons cinnamon
  • 1/2 cup cooked mashed sweet potato
  • 1 tablespoon + 1 teaspoon vanilla
  • 1 cup low fat canned coconut milk (237 mL)
  • Sweet Potato Caramel (makes 1/2 cup)
  • 1/4 cup cooked mashed sweet potato
  • 1/2 cup low fat canned coconut milk (118 mL)
  • 1/4 teaspoon cinnamon
  • 3-4 tablespoons coconut sugar (depending on your sweet-o-meter) (48 g)
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon vanilla
  • Note
  • For the very best results, follow the recipe ingredients above for super soft, light, moist muffins. I can't stress how different results can turn out if you sub ingredients, as this was one of my most tested recipes to date. Each ingredient I chose because of the effect it gave in the final result. I provided a few alternatives to try to make this available to anybody, and they all work, but the best result was the above. So, please don't try subbing any other ingredients than the 4 versions I have already provided.

Instructions

1. First, cook your sweet potato by placing a large sweet potato (with skin on) on foil and roast for 50-60 minutes at 405 degrees. You want it to be overcooked basically and incredibly juicy and tender, so it mashes very well. Let it cool before preparing the muffins.

2. Preheat your oven to 350 degrees and line a muffin pan with foil liners. I use Staybrite by Reynolds because they keep muffins really moist and do not stick at all like the paper ones. Add the almond flour (or sunflower), potato starch, baking powder, sea salt, coconut sugar and cinnamon to a large bowl and whisk very well, breaking up any lumps from the starch. Tip: when measuring potato starch, it tends to leave gaps in the cup, so make sure you are patting it down and leveling off with your finger.

3. In a small bowl, peel the sweet potato and mash it very well, so no lumps remain. Measure out 1/2 cup, making sure to fill the cup and then level off with your finger, so there is not excess potato. Add the potato to a small bowl with the vanilla and coconut milk and stir really well.

4. Add the wet ingredients to the dry ingredients and stir with a spoon until well mixed and thickens some. The batter should be similar to the consistency of cake batter, not thin, but not as thick as traditional muffin batter. However, if you are subbing with oat flour in place of the potato starch, the batter will be thicker. Just gently smooth out the tops.

5. Divide the batter between 8-12 muffin liners, depending on how tall you want them to be. Bake for 22 minutes (unless you are baking with the oat flour, which it will be 20 minutes), when a toothpick comes out with a few crumbs still on it (but not wet batter) and it lightly springs back when touched. When the muffins come out, they will still be slightly undercooked, but will finish cooking over the next 20 minutes. So, do NOT eat them until they have cooled at least 20 minutes. They will then be incredibly soft, light and moist. Drizzle caramel sauce on top following directions below. The muffins are best eaten within 24 hours, as the starch will cause them to start to dry out after a couple of days. I stored mine in the fridge and preferred them that way.

Directions for caramel

1. Add all of the sweet potato caramel ingredients (except the vanilla) to a food processor and blend until completely smooth, scraping the sides a couple of times during. Taste and add any more sweetener, if desired.

2. Add to a small pot over a stove and turn to medium-low heat. Once it starts boiling, stir with a rubber spoon for a full couple of minutes or so until it thickens up. This should only take a few minutes. Immediately remove from heat and stir in the vanilla. Note that the caramel will thicken up much more as it cools, so don't worry if it's not as thick as you want while it's still warm. It will thicken up more in the fridge as well. Pour into a container and drizzle muffins when they are ready. This caramel sauce would be insane also on ice cream, pancakes, etc.!

Notes

*Vegan, gluten-free, dairy-free, nut-free option, grain-free

*Subs: To make this nut-free, omit the almond flour and grind 1 cup (145 g) of raw, unsalted sunflower kernels into a fine flour in your food processor for a couple of minutes, being careful not to overprocess into nut butter. Measure out 1 cup after grinding (103 g) and proceed with recipe. Please note that it does leave a sunflower taste to the muffins.

*If you aren't concerned about being grain-free, then sub out the potato starch and use oat flour instead, but use 1 cup oat flour (118 g) (instead of 1/2 cup of the starch). All the rest of the ingredients remain the same. Please note that the muffins are more dense with the oat flour, but are still moist and delicious.

*Nutrition per muffin: 146.2 calories, 6.97 g fat, 2.68 g protein, 19.8 carbs, 9.2 g sugar *Nutrition per tablespoon of caramel: 39.6 calories, .8 g fat, .1 g protein, 8 carbs, 6.5 g sugar

http://thevegan8.com/2014/07/29/sweet-potato-cinnamon-muffins-with-sweet-potato-caramel-glaze/

 

75 Comments

  1. My mouth just filled with saliva. I am ALL OVER this caramel glaze. All over it. I can already picture myself licking it from the bowl. ;) I’ll be on the lookout for potato starch the next time I go grocery shopping.

    • brandi.doming@yahoo.com

      You are so funny girl!! Seriously, I’ve been getting rave reviews already! This is better than any caramel ever! No pretend caramel here! :)

  2. Why low fat coconut milk? Yummy

    • brandi.doming@yahoo.com

      Hi Saniel! I use low fat coconut milk because it has some fat in it to provide creaminess and richness to the muffins and helps keep them soft, moreso than almond milk, whereas full fat coconut milk would be TOO creamy. There is also fat in them from the almond flour. It’s a great combo

  3. Wow delicious muffin:-)

    • brandi.doming@yahoo.com

      Thank you so much, so glad you enjoyed it!

  4. Another winner from Brandi! The muffins look phenomenal but that caramel! I would never have thought to use sweet potatoes but it makes a lot of sense. I love it when I bake sweet potatoes whole and they ooze out their natural caramel…:)
    Pinned!

    • brandi.doming@yahoo.com

      Thanks so much Emma!! I had to repurpose the sweet potato in a glaze, so my idea to do caramel turned out even better than I imagined!! Sooo dreamy. I discovered I’m not the first person to think of it, but my version is definitely different

    • brandi.doming@yahoo.com

      Thanks so much Emma!! I have to admit, the idea in my head was surpassed by the most amazing caramel, for real, truly amazing. No clue there was sweet potato in it if I hadn’t put it in there myself and hubby was blown away!

  5. This is so brilliant! I have to try them!

    • brandi.doming@yahoo.com

      Thank you so much Raechel!! It truly was a wonderful surprise how delicious it turned out! Let me know if you make it!

  6. Brandi those muffins and caramel are fantastic. I bake sweet potatoes all the time in foil and love the sticky sweet syrup that oozes out. Great recipe.

    • brandi.doming@yahoo.com

      Thank you Suzanne! I know, me too…and creating a truly authentic caramel sauce with the coconut milk and coconut sugar just tastes like a dream!!

  7. Two of my favorite ingredients here….sweet potatoes and caramel of course. Way to go Brandi. You’re becoming a real muffin expert!!

    • brandi.doming@yahoo.com

      Aww thanks Angela! Definitely a different type of muffin than I’ve done before by only using 2 “flours” which is so rare for gluten-free, but they turned out amazing. I was so happy!

  8. These look so dense and decadent, what a great flavor to put into a muffin!

    • brandi.doming@yahoo.com

      Thank you Mary! They were incredible, especially the caramel!!

  9. Brandi! I’m impressed! These muffins sound amazing and they look so yummy!!!
    Yesterday I bought lots of sweet potatoes…I might try to make them over the week end or so :) ! I’ll let you know if i magare to make them. I’ll save this recipe in my to make list for sure :) !
    Thank you for sharing these two great recipes :) !
    xox
    Ema

    • brandi.doming@yahoo.com

      Thank you so much dear Ema!! The feedback has been amazing as several have already made it, so I hope you love it too!! ❤️❤️

    • brandi.doming@yahoo.com

      Thank you Ema! You won’t regret it…the feedback on the caramel has been nothing short of awesome. It is truly delicious! I hope you enjoy it!

  10. A sweet potato caramel? That is absolutely crazy! But in the best way possible :D

    Cheers
    Choc Chip Uru

    • brandi.doming@yahoo.com

      Crazy delicious, crazy!!

  11. That caramel sauce is TOO easy not to make. HOLY COW. I am in need of some more muffin/bread treats for my mornings. MUST MAKE THIS.

    • brandi.doming@yahoo.com

      Seriously, girl, get ON IT!! It’s magical!!

  12. This is amazing, droolworthy stuff! I’m 100% going to make that caramel for a kitchen tea splash cake this weekend – looks too good not to try it out ASAP!

    • brandi.doming@yahoo.com

      Yay Margaux!! I’ve been getting amazing feedback from others making it today so I hope it’s a success with you too! Please come back and let me know, thank you!!

  13. Sweet potato is one of my favorite ingredients to use in both sweet and savory dishes – and boy, you sure put it to delicious use here, Brandi!

    • brandi.doming@yahoo.com

      Thank you so much Annie!

  14. Oh be still my beating heart!!!! I just made it and I could swoon! This is by FAR the best caramel sauce I’ve ever tasted. I modified it slightly by using half the amount of cinnamon and double the amount of vanilla. Made a double batch and I’m going to attempt to freeze some. (IF it makes it to the freezer!) I’m making my banana ice cream now by running frozen bananas through the blank screen on my Greenstar juicer and will top it with the sauce. Oh YUM!!!

    • brandi.doming@yahoo.com

      Thank you so much Kathryn for the AMAZING FEEDBACK!! What a compliment!! Thanks so much for sharing your photos on facebook too, I really appreciate it! So glad you loved it so much!

  15. Woah! These look amazing. I love sweet potatoes, muffins and caramel. HEAVEN!

    • brandi.doming@yahoo.com

      Thanks Melanie! The caramel sauce definitely is heaven!

  16. With a tiny bit of tweaking and I could totally eat these!!! EXPERIMENT TIME! :)

    • brandi.doming@yahoo.com

      Girl This caramel sauce has gotten RAVE reviews everywhere, you will LOVE it! I made a batch for my parents today and they about died!

  17. WOW. These look sinfully good. I’ve been craving sweets recently… I think I’m going to go with these. Thanks for putting such an awesome idea out into the world!

    • brandi.doming@yahoo.com

      Thank you so much Kristen!! They are super delicious and with amazing feedback so far, so I hope you love them! Even if you just make the caramel sauce, others have made it on top of ice cream…yum! Let me know when you do! :)

  18. Wow! I am going to make the sweet potato caramel and combine it in another recipe! This seriously is such a neat idea! I also think that “date caramel” is a bit ovverated too! This looks exactly like real caramel, so thick and lucious! MMMMMMMM! Can’t wait! :)

    • brandi.doming@yahoo.com

      Thank you so much!! Yes, I don’t want any of the date caramel lovers to get mad at me, haha, but it just doesn’t taste like real, authentic buttery caramel to me, if you know what I mean? It has it’s place for sure, but I wanted that silky, thick, smooth, creamy melt-in-your-mouth caramel and THIS IS IT!!! I can’t wait to see what you drizzle it over…love your recipes girl! xoxo

  19. wow these look amazing. i think I’m going to have to give them a try tomorrow. i really love this blog and am soooo glad i just found it! mind checking out mine?

    • brandi.doming@yahoo.com

      Thank you so much Lilah for stopping by!! Please tell me…did you make them?!! I’m going to check out your blog right now :)

  20. [...] Sweet Potato Cinnamon Muffins with Out of This World Sweet Potato Caramel via The Vegan 8 [...]

  21. These muffins look so delicious! I love sweet potatoes and think I need to make a batch of these for us asap!

    • brandi.doming@yahoo.com

      Yes, do it!! Let me know!

  22. Sweet potato caramel! now THAT’s something I want to try! This looks delicious!

  23. i have never had a sweet potato muffin before.. definitely missing out on something seriously delicious. they look great – and that sweet potato glaze looks amazing (i could probably just eat it straight!)

    • brandi.doming@yahoo.com

      Thank you so much Thalia! They are heavenly, especially the caramel! Especially on ice cream!

  24. Well I can only say that I am glad these are muffin size and not cake size or i would have to eat the whole cake! What a great idea. They look mouth watering. Just going to check again to see if you need a taster for all your recipes ;-) Oh wait I think you have a lovely child and husband that has that job….my loss. :-)

  25. Sweet potato CARMEL?!?!?!?!?!?! UHHHHHH sign me up! I will try with butternut squash and maybe stevia instead of coconut sugar. HAPPENING!

    • brandi.doming@yahoo.com

      Oh, it should definitely work with stevia I think!! It won’t be nearly as dark in color (because the coconut sugar makes it dark) and it might be less caramel-ish without the coconut sugar, but it should technically work, so please let me know if you get a chance to make it with stevia!

  26. Wow is all I can say about this sweet potato caramel… Really, I’m in love with it!
    I made it two days ago as a topping for my nanaicecream, because some friends came home for a girls dinner, and they loved it so much that they ate it from the jar where it was hahahahahahaha!
    Thanks again Beverly for sharing those awesome and delicious recipes!
    Big hugs from the Mediterranean sea in Spain!!

    • brandi.doming@yahoo.com

      Thank you so much Vanesa for the amazing, awesome feedback!! I’m so glad you loved it so much, we are pretty obsessed with it around here too! Eating it straight from the jar sounds like a success to me, haha! Thanks again, love getting the feedback on my recipes!

  27. These were awesome! They are filling, sweet, and perfect with a glass of almond milk. The cupcake ended up being the perfect balance between moist and fluff. Thanks for a great recipe!

    • brandi.doming@yahoo.com

      Thank you so much for the wonderful feedback!! I am SO happy to hear you loved them so much and that they had the “perfect” balance…that was what I was shooting for. Thank you!

  28. A M A Z I N G caramel =) i really am in love with it. it’s so simple and easy to make aswell as healthy. it can’t really get better than that. i am not a huge sweet potato fan just because i am not used to it (ate it this year for the first time ever) but that’s no problem as it really doesn’t taste like sweet potato at all. this recipe is truly genius. i have a huge bowl of mashed sweet potao in my freezer now to make it whenever i want to =) give it a try, it’s worth it.
    thank you so much brandi for this great recipe!!! (ew00kie from instagram ;) )

    • brandi.doming@yahoo.com

      Thank you so much Jana for the awesome feedback on my caramel!! It made me smile big and thank you so much or your amazing creation using the caramel and sharing it on Instagram, so gorgeous!! wow!

  29. Wow!! Looks amazing Brandi! Love your 8 ingredients concept.

    One question though, I know you use Almond flour a lot- can I substitute it by Coconut flour or normal wheat flour if that fails?

    Problem is I want to avoid accumulating these exotic ingredients everytime I try a new recipe :)

    Thanks a lot, really appreciate the great recipes and your ready support!

    Regards

    • brandi.doming@yahoo.com

      Hi Kalyani! Thank you so much! Unfortunately, you cannot substitute almond flour with either coconut flour or wheat flour. That would make the results extremely different texturally and dry. I use almond flour a lot because it is a whole, unprocessed food that provides both protein and health fat and it provides tons of moisture to my baked goods, which works amazing since I bake oil-free. There isn’t really a substitute without rewriting the entire recipe. The only other substitute would be to grind up sunflower kernels or walnuts into “flours” and sub with that, but those will leave a different flavor and it will or won’t work for every recipe. A lot of my readers make my recipes continually so the almond flour definitely doesn’t go to waste, if that’s what you are concerned with. I also don’t use a ton of ingredients, or different ingredients everytime, so you will definitely be able to keep using the same ingredients over without them going to waste. Hope that helps! Thank you!

  30. [...] doubled the Vegan 8’s sweet potato caramel frosting with just a little less [...]

  31. This sweet potato caramel is amazing! Definitely recommend making it :)

    • brandi.doming@yahoo.com

      Thank you so much Grace, I’m so glad you loved it so much and thank you for sharing your gorgeous photo creation on Instagram of your ice cream concoction, yum!

  32. [...] Just 4 easy steps: Boil, Blend, Spread, Bake! This idea came to me after the amazing success of my Sweet Potato Caramel Muffins. I just had to try potatoes again, but instead in a pizza crust. I have been using Bob’s Red [...]

  33. This caramel sauce is HEAVENLY!!!!! Hands down the best we’ve ever had :) Willow finished it off last night eating it straight out of the jar with a spoon. Fantastic recipe, Brandi!

    • brandi.doming@yahoo.com

      Wow, thanks so much for the awesome feedback Mandy!! That’s a wonderful compliment, thank you! xo

  34. I cannot wait to try this. Do you know how long it keeps in the fridge? I’ve been on a total caramel kick lately and can’t wait to try this amazing version!

    • brandi.doming@yahoo.com

      Hi Michelle! I have made a large batch and kept it in there about a week and it was still good, so I’d say no more than a week, which shouldn’t be a problem, haha! I have a couple of readers that make a really large amount and then freeze extra. It’s that good and it doesn’t turn rock hard, so it’s great for mixing in frozen desserts and ice cream too! If you are on Instagram, find me @thevegan8 and type in hashtag #thevegan8 and you can see all the different ways people are using it. Also, stay tuned for another new recipe coming that is featuring the caramel :)

  35. Another question, do you think this would work in a caramel latte or more just a dessert caramel?

    Thank you

    • brandi.doming@yahoo.com

      Oh yes! I think it would be fabulous in a latte! You will seriously be amazed at how much it is like normal caramel, so it could really work in any way that you would typically use caramel. I put it on ice cream too and it is divine. Leave me feedback after you make it, I can’t wait to hear what you think, thank you!

  36. Does the coconut milk need to be chilled and skimmed for this recipe?

    • brandi.doming@yahoo.com

      Hi Michelle! Nope! Just shake the can well first before measuring so the water and cream are well mixed prior. I’ll add that note to the recipe. Let me know how it turns out!

  37. So…. Yeah…. Made this sauce and poured it all over gf/vegan protein pumpkin waffles. I don’t think it could get any better than that. Thank you for creating this recipe… Will be trying the muffins soon too.

  38. SUCH an amazing recipe! Almost too good to be true. You have to try it!

    • brandi.doming@yahoo.com

      Thank you so much Cajsa! I’m so glad you loved it so much! The BEST part is that is NOT too good to be true, haha! Thanks for the feedback! :)

  39. [...] inspiration for this recipe?? Thanks to you all for making my Sweet Potato Caramel one of my most popular recipes ever. Seeing everybody’s amazing creations and uses with it on [...]

  40. This recipe totally lived up to and even exceeded my expectations Brandi! Seriously seriously good. I want to put that caramel on everything. I actually made it with homemade almond milk (creamier than the storebought kind) instead of coconut milk the first time and it was still really good, just a little less rich. I thought the muffins were fabulous too and will definitely be making them again, maybe without the caramel but with chocolate chips :D
    Thanks for YET ANOTHER winning recipe!

    • brandi.doming@yahoo.com

      I’m so happy it exceeded your expectations Emma and thank you for making it and sharing it on Instagram! I’m thrilled you loved both the caramel and the muffins and YES, I am totally down with making the muffins with just chocolate chips next time, in fact I may just do that today!! xo

  41. [...] amazing combo pancake idea came to me from my Sweet Potato Cinnamon Muffins. That recipe resulted in such a soft, light muffin that I had been wanting to try it as pancakes. [...]

  42. I made this recipe to make muffins…but after making them I realized I didn’t have muffin pans!!! I wanted to make them for breakfast sooo I took the batter and made pancakes out of them….they came out absolutely wonderfully delicious!!! I also made the sweet potato caramel and topped it onto the pancake….omg…ahhhmazing!! Thank you Brandi for creating such wonderful recipes! ❤❤❤

    • brandi.doming@yahoo.com

      Wonderful! I’m so glad you loved them as pancakes…this is so similar to how I made my Life Changing Pancakes, so I’m thrilled you loved the pancakes and topping them with caramel too, wow! Yum! Thanks so much for leaving feedback and sharing your photo on Instagram :)

  43. Liz

    I always hold my breath when baking a new vegan cake or muffin because so often they don’t rise, or just don’t cut it in some other way. NOT THESE!!! oh man! Perfect! They rise and are fluffy and moist, the flavor is rich and decadent… and let’s talk about that caramel sauce! Whoo whee! I mean, seriously?? I had been eying a simple sweet potato caramel sauce made from only sweet potatoes, but it seemed so labor intensive. Yours is not only incredibly delicious, but super easy. Dangerously easy. In fact, after this, I’m headed to the kitchen to whip up some more! Thank you for all your truly amazing recipes.

  44. How long is the caramel sauce good for after you make it? Looking forward to making these and the sweet potato chocolate chip blondies!

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