So you know that caramelly sweet deliciousness that drips forth and oozes from the lusciously sweet and tender sweet potatoes you’ve ground fond of baking this time of year? Yes, that amazingly thick, ooey, gooey juice that crusts its way on to the bottom of the oven, but also causes you to both lick your lips and skim the sweetie tater foil for goodness once you pull the spuds from the oven…

Oh, it’s so good.

And now, thanks to Bon Appétit, we have an actual intentional recipe for this sickly sweet goodness.

The question in my mind is now…

Brad, from the mag, is known for his craftiness with ingredients, but this vegan, one-ingredient condiment might take the cake. Or top it.

Sweet Potato Caramel

Recipe by Brad Leone
Makes about 1/4 cup

3 pounds sweet potatoes, peeled and cut into quarters
1 cup water

Preheat heat oven to 425 degrees. Place chopped potatoes and ½ cup of water into a 9-by-13-inch baking dish, covered with foil. Bake for 1 hour covered and 15 minutes uncovered. Remove dish from oven and add remaining half cup of water to loosen up any bits in the baking dish.

Place all the solids and liquids into a strainer lined with cheesecloth. Let drain into a saucepan and cool for 30 minutes. Once cool enough to handle, squeeze as much liquid out from the potatoes in cheesecloth as possible. You should end up with a cup and a half of liquid.

In a saucepan, bring the sweet-potato liquid to a boil, then reduce heat for a steady simmer. Allow the liquid to reduce for 15–20 minutes until it starts to thicken and starts to form a caramel; stir often in the final minutes. Pour into a jar and in store the refrigerator for up to 2 weeks.

Can be served with roast meats or as a sauce over ice cream or brownies. Oh, and don’t forget to eat the leftover sweet potato mash!

With what and how shall I first enjoy this delight? Well, I suppose simply consuming by the spoonful is only acceptable in some circles.