This vegan sweet potato caramel takes only 10 minutes to make and is absolutely delicious, dairy-free, oil-free and low-fat! It is so good on pancakes, waffles, muffins, cake and ice cream!
VEGAN SWEET POTATO CARAMEL
I originally shared this vegan sweet potato caramel recipe back in 2014 on these sweet potato muffins. But since it’s an add-on to that recipe and didn’t have its own post, most readers didn’t know about it. So, it’s time this amazing dairy-free caramel had its own post.
This stuff is total magic. It is low-fat, because it’s dairy-free with no coconut and no butter or cream like traditional caramel and is made with sweet potatoes!
The flavor is out of this world!
You MUST use coconut sugar for this though, that is key. Coconut sugar does not taste like white sugar, but is very much like a caramel deep flavor. So combining it with sweet potatoes, milk, salt and vanilla and boiling it down, it becomes absolutely addicting!
I may or may not eat it with a spoon.
HOW TO MAKE SWEET POTATO CARAMEL
It is SO easy to make, like 10 minutes is all you need.
Start out by cooking your sweet potato your preferred method. Since I want it ready quick, I just cook a whole sweet potato (unpeeled) in the microwave until soft.
Peel and measure the sweet potato and add to a food processor or blender.
Add the remaining ingredients and blend really well until completely smooth. It will be runny.
Add to a small pot over medium-low heat and once simmering, cook 3-4 minutes or until it’s reduced and thickened some. It should coat the back of a spoon/spatula and then remove from the heat. It will thicken much more as it cools as well, so be careful about overcooking it.
This caramel sauce is delicious on everything from ice cream, pancakes, waffles, cake, brownies, etc.!
If you love caramel, give this vegan peanut butter caramel a try!
If you make this recipe, be sure to leave feedback below and share your pic on Instagram and tag me @thevegan8 #thevegan8!
Sweet Potato Caramel
Ingredients
- 1/4 cup (60g) cooked mashed orange sweet potato
- 1/2 cup (120g) creamy plant-based milk, I used and recommend the malk brand almond milk, it's creamier than traditional watered-down milks and has no added gums or
- 1/4 teaspoon cinnamon (optional)
- 4 tablespoons (48g) coconut sugar (do not sub with another sugar! Or it won't taste like caramel)
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon vanilla extract
Instructions
- Add all of the ingredients to a blender and blend until completely smooth.
- Add to a small pot over a stove and turn to medium-low heat.
- Bring to a simmer.
- Stir with a rubber spoon/spatula for a full couple of minutes or more until it thickens up and coats the back of the spoon/spatula. 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.
- This caramel sauce is delicious on everything from ice cream, pancakes, waffles, cake, brownies, etc.!
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I love this! Made it to go between the layers of a pumpkin cake – it’s perfect! Now I want to make it again and add to other things!!
PS I did use white sweet potato (I read someone below ask about this) and it’s great. Still a nice brown caramel color, likely due to coconut sugar and cinnamon.
Thanks for a great recipe!!
That is so fantastic to hear and such a great idea!
Has anyone tried this recipe with white sweet potatoes? Can’t wait to try this recipe!
I have not!
So made this recipe X8 this week. I came back to rave and tell you it tastes like pumpkin pie to me!! I am taking this one a bit further tonite and adding melted chocolate to try creating a tart filling thats healthy, silky and YUM!! Wish me luck…..
cant wait till it sets up thick. tastes like perfect pumpkin pie to me! not too sweet, absolutely delicious!!
So great to hear Suzi!
I’ve made this multiple times and it’s always delicious! Please double the recipe when you make it! I will serve it over wedges of baked apple this weekend, as our church is having a Back-to-School picnic this Sunday. I’m calling it “Back-to-School Caramel Apple Slices”. I hope the kids will love it, but I bet the parents will also.
So wonderful to hear this Lizbeth!!
Absolutely divine! I actually made this up and used it in my Ninja Creami and made the best ice cream I’ve made so far. Heavenly. While I know you stressed not the sub the sugar, I actually didn’t have enough coconut sugar there, so for half of it, I used a monkfruit sweetener. So, so, good still.
We made this recipe, let it cool, froze it in a Ninja creami container, spun it, and it is the best nice cream ever. Totally delicious! We had a little extra for topping.
That is awesome!
This was excellent!! Turned out so well. I made it and served it on top of some steel cut oatmeal for my family this morning and it got rave reviews. Looking forward to trying it on top of some banana nice-cream soon!
So happy you loved it!!
How can it be stored and for how long?
1-2 weeks. In the fridge.
I can’t wait to try this. Have you tried this with either a hanna yam or a Japanese sweet potato?
I have not.
Where do you get Malk? I’ve never heard of it or seen in any store, even any of the four Whole Foods in my area. Thank you.
I buy it at Heb but I think Sprouts sells it, too. I’d google it and look for locations.
This is soooo good. Tastes amazing and just like caramel.
So happy you loved it Stephenie!!
Hi Brandi,
If I cook the caramel sauce longer to get the temperature up can I make caramel candy?
Thank you,
Alexan
No, this won’t turn into candy.
Just made this it is INCREDIBLE
I may just eat it straight out of the jar!
Thank you as always!
Yay, so happy you loved it Mandy!!
This recipe is amazing and so addicting. I literally put it on every thing including my morning coffee! Do not hesitate to make it.
Oh awesome, so happy to hear this Fuchi!!
No, it won’t harden like candy.
I love me some vanilla caramel! I started a food journey 1 January 2023: I am about 90% vegan (not for ethical reasons or any other than a healthful food transformation).
I have tried several of your recipes, and each that I have tried has been delightful and an equivalent replacement for full meat, fat, and dairy comfort foods I miss. (Tonight I am making Best Vegan Garlic Alfredo Sauce to go over baked spaghetti squash with onions and broccoli, now a current favorite!)
I wondered if this would work as a caramel replacement for “specialty” cold-brew coffee for a nice caramel flavor. What do you think/suggest?
Thanks again for all the delicious recipes re-done!
Awesome Ferbie!! Honestly, I don’t know as I’ve never tried it. It’s probably not as sweet as that type of caramel, but you can certainly try it out!
So date paste cannot be subbed for the coconut sugar??
As recommended, do not sub with another sugar or it won’t taste like caramel. Coconut sugar has a distinct taste