Sweet Potato Caramel Food

TWICE BAKED SWEET POTATOES WITH SEA SALT MARSHMALLOW CARAMELS

Steps:

• Preheat the oven to 375 degrees F.
• Pierce the skin of the sweet potatoes all over with a fork, spray with cooking spray and place in a 9-by-13-inch flameproof baking dish. Bake the sweet potatoes until tender, about 1 hour.
• Cool the sweet potatoes enough to handle, and then cut each in half the long way and scoop out the flesh, leaving 1/8-inch of flesh around the skin. Reserve the skins for a later use.
• In a medium bowl, add the sweet potato flesh, mascarpone, brown sugar, cinnamon, cardamom and vanilla seeds. Using an electric hand mixer or the bowl of a stand mixer fitted with a paddle attachment, smash until combined. Spoon the mixture into the sweet potato skins. Top each potato skin with three Modjeska halves, caramel-side down. Alternatively, place 4 caramel halves topped with 3 marshmallow halves on each potato skin.
• Return the sweet potatoes to the baking dish and bake until the centers are warm and the Modjeskas start to melt, about 15 minutes. Turn on the broiler and cook until dark brown and bubbly, 1 to 2 minutes. Sprinkle the tops with sea salt to serve.

CARAMEL SWEET POTATOES

Steps:

• Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Drain and transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 325° for 15 minutes. , Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil; pour over sweet potatoes. Bake 10-15 minutes longer or until glazed, basting frequently.

SWEET POTATO BREAD WITH CARAMEL AND ALEPPO-SPICED PECANS

Steps:

• Preheat oven to 400°F minutes. Butter a 9-by-5-inch loaf pan. Pierce sweet potato several times with a fork and place on a rimmed baking sheet lined with foil. Bake until soft and cooked through, 50 to 60 minutes. Scoop out flesh into a blender or food processor; discard skin. Add milk and purée until smooth. Scrape the potato mixture into a medium bowl and return 1 1/3 cups of the mixture to the blender. Add eggs, oil, vanilla, and dark brown sugar and purée until smooth. Scrape into a large bowl.
• Lower the oven to 325°F. In a medium bowl, whisk the flour, salt, baking powder, and baking soda. Whisk the dry ingredients into the wet ingredients in three batches to avoid overworking the flour. Make sure batter is fully mixed.
• Pour batter into prepared loaf pan and place on a rimmed baking sheet. Bake in oven, rotating once, until a toothpick inserted into center comes out clean, 60 to 75 minutes. Let cool in pan on a wire rack for 2 hours.
• Run the dull side of a bread knife along the inner edges of the loaf pan. Unmold the bread and drizzle with caramel. Sprinkle with sea salt, Aleppo pepper, and pecans before serving.

CARAMELIZED SWEET POTATO CROWNS

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, combine oil and salt; mix well. Add sweet potato slices and toss until evenly coated. Place on a rimmed baking sheet.
• Bake 25 to 30 minutes or until fork-tender.
• Meanwhile, in a small bowl, mix together brown sugar, pecans, cinnamon, and butter until crumbly. Sprinkle on top of each potato and return to oven; cook 8 to 10 minutes or until sugar is melted and nuts start to toast up. Serve immediately.

SWEET POTATO POUND CAKE WITH CARAMEL SAUCE

Steps:

• MAKING THE POUND CAKE.
• Preheat the oven to 350 degrees F.
• Cream sugar and butter until well mixed.
• Add eggs one at a time.
• Combine flour, baking soda,salt, and baking powder.
• Mix well and add to the creamed mixture alternately with the buttermilk. Add sweet potatoes and extracts.
• Making the Caramel Sauce.
• Grease and flour a 10" Bundt pan.
• Sprinkle toasted peacans over bottom of pan.
• Pour batter into pan; Bake for 1 hour and 15 minutes, or until tester comes out clean.
• Cool 10 minutes in pan on wire rack.
• Remove from pan.
• CARAMEL SAUCE.
• Make the caramel sauce just prior to serving the cake.
• Combine brown sugar and butter in a saucepan. Bring to a boil. Boil for 2 minutes without stirring.
• Remove trom the heat and add milk. Stir well.
• Add confectioners sugar as needed to thicken - takes more sometimes than others - Consistency is up to you.
• Place caramel sauce in gravy bowl and pour over Sweet Potato Pound cake slices.

SWEET POTATO CAKE WITH COCONUT FILLING AND CARAMEL FROSTING

Steps:

• Preheat the oven to 350 degrees F.
• Coat 3 (9-inch) cake pans with cooking spray; dust lightly with flour. Set aside.
• Beat butter and sugar at medium-high speed with an electric mixer until fluffy. Add egg yolks, 1 at a time, beating until blended after each addition. Beat in sweet potatoes and next 6 ingredients, adding each ingredient 1 at a time. Add pecans and 3 cups flour, beating just until blended.
• Beat egg whites in a separate bowl at high speed with an electric mixer until stiff peaks form; fold into batter. Spoon batter evenly into prepared pans.
• Bake for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove and cool completely on wire racks.
• Spread Coconut Filling evenly between cake layers. Gradually pour about 1/2 cup Caramel Frosting on top of cake, spreading over top and sides with a small spatula. Place cake in refrigerator. Chill remaining Caramel Frosting 45 minutes. Pour another 1/2 cup Caramel Frosting on cake, spreading over top and sides. Repeat procedure with remaining frosting, using 1/2 cup frosting at a time and chilling every 15 minutes. Store cake in refrigerator.
• Combine first 3 ingredients in a heavy 2-quart saucepan; gradually stir in milk, and cook, stirring constantly, over medium heat 3 minutes or until thickened.
• Stir about one-fourth of hot milk mixture gradually into egg; add egg mixture to remaining hot milk mixture, stirring constantly. Return to a boil, and cook, stirring constantly, 1 minute or until thickened. Remove from heat; stir in coconut and vanilla. Place heavy-duty plastic wrap directly on warm filling. Cool completely; chill 1 hour.
• Whisk together cream cheese and cream in a small bowl until smooth.
• Cook sugar and 2/3 cup water in a heavy 3 1/2-quart saucepan over medium-low heat, stirring constantly, 5 minutes or until sugar dissolves. Increase heat to high, and bring mixture to a boil without stirring. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan. Cook, without stirring, 10 minutes or just until syrup turns a deep amber color.
• Whisk in butter gradually; gradually whisk in cream cheese mixture until smooth. Remove from heat; cool 10 minutes, whisking occasionally.

SWEET POTATO CHEESECAKE WITH CARAMEL SAUCE

Steps:

• Heat oven to 375°F.
• In a small bowl, mix the graham cracker crumbs with the melted butter and the sugar until evenly moistened (add more melted butter if needed).
• Press the crumb mixture firmly onto the bottom and up the side of an 8-inch spring-form pan. Bake the crust for 5 minutes. Remove from oven and set aside.
• Lower the oven temperature to 325°F.
• In a large bowl beat the cream cheese and Bruce's Yams Sweet Potatoes on medium speed until smooth. Gradually add the sugar and beat until light and fluffy. Beat in the flour, sour cream then add the eggs, one at a time. Stir in the vanilla and cream.
• Pour the batter into the prepared pan and bake for 45 minutes until the top of the cheesecake is lightly browned.
• Cool the cake in the pan for 40-60 minutes.
• While the cheesecake cools, prepare the praline-caramel sauce on the stove by placing the reserved yam syrup and pureed sweet potatoes in a medium sauce pan and bringing to a boil.
• Lower heat and simmer for 20 minutes to reduce syrup by half.
• Stir in caramel and salt; cook an additional 10 minutes to thicken.
• Remove from heat and add butter and pecans.
• Allow to cool slightly (stirring occasionally) then pour over cheesecake.

CARAMEL SWEET POTATOES

Steps:

• Prepare the sweet potatoes by washing, peeling, and cutting into approximately 1 inch by 1/2 inch portions or smaller. Spray the bottom and sides of a glass casserole dish. Place the sweet potato portions in the casserole, sprinkle with 1 teaspoon of salt (more or less if you prefer), and 1 teaspoon of pumpkin pie spice. Slice the 1/2 stick butter into about 8 pieces and dot over the potatoes. Pour on the caramel topping. Cover and bake at 350 degrees for 45 minutes. Remove from oven and carefully remove cover, stir to coat all the potatoes with the caramel butter sauce. Place uncovered under the broiler for about 5 minutes.

SALTED CARAMEL SWEET POTATO CASSEROLE

Steps:

• In a medium saucepan over medium heat, combine the sugar and water and gently swirl (NOT stir) the pan around occasionally as it begins to boil. Continue boiling until the caramel reaches a golden brown, about 5 to 10 minutes.
• Remove pan from the heat and carefully whisk in the heavy cream. Caramel will sizzle and bubble up. Stir in the salt, and continue whisking until caramel is smooth. Transfer to dish or glass measuring cup to cool. Caramel will continue to thicken as it cools.*
• Preheat oven to 400ºF and line a baking sheet with parchment paper. Slice the sweet potatoes in half and place them cut-side down on the parchment-lined baking sheet. Bake for 35-40 minutes, or until a knife glides easily in and out of a potato. Remove from the oven and allow to cool completely.
• Once cooled, preheat the oven to 350ºF. Using a large spoon, scoop the potato flesh out of the skin and into a large mixing bowl. Use a hand mixer to whip the potatoes into a smooth consistency. Add the egg and egg white and continue whipping until fully incorporated.
• Pour 1 1/4 cups of the salted caramel into the potatoes and whip until smooth and fluffy. Pour sweet potatoes into an 8x8 inch greased baking dish and smooth the top with a spatula.
• In a small bowl, combine the flour, brown sugar, and pecans. Add the melted butter and toss the mixture with a fork until everything is thoroughly combined.
• Sprinkle topping evenly over sweet potatoes. Bake for 35-40 minutes, or until golden brown on top.
• Just before serving, drizzle the rest of the salted caramel over the sweet potato casserole. Store casserole covered in the refrigerator for up to one week.

ROASTED SWEET POTATO CHEESECAKE WITH MAPLE WALNUT CARAMEL SAUCE

Steps:

• To Unmold the Cheesecake From a Traditional Cake Pan : Loosen the sides of the cheesecake from the pan with a thin knife or offset spatula. Stand the cake in a few inches of scalding hot water until the pan feels warm (a roasting pan works well for this). Drape the cake in plastic wrap to protect its surface and then invert onto a large, flat plate. Lift the pan to pull it away. It should slide free without any resistance; if not, continue standing in hot water a few minutes more. After removing the pan, peel the parchment from the crust, and re-invert the cheesecake onto a serving plate. Cover with plastic and refrigerate until needed, up to 10 days.