Sweet potato caramel:

for 30 seconds or so. Use a wide strainer to strain into a tall highball glass. every 10 minutes, until completely cool. This one started with Bon Appetit, and it is delicious. It only makes about 1/4 cup, though. If you’re roasting sweet potatoes anyway, it’s worth a try as a glaze for pork or roasted vegetables, and you can add a little sugar to make it into an interesting dessert sauce. See recipe. that taste like a swamp. In a chocolate cake, the flavor is harder to detect, but it’s still too chewy with an odd taste. Besides, if you have to go to a store to buy sauerkraut, why not just buy coconut?

VEGAN CHOCOLATE MOUSSE

In a blender or food processor, combine all the ingredients. Blend for 2 minutes or until very smooth. Divide among 4 ramekins and refrigerate at least 1 hour.

Yield: 4 servings.

SWEET POTATO CARAMEL

3 pounds sweet potatoes, peeled and cut into quarters 1 cup water Preheat heat oven to 425 degrees. Place chopped potatoes and 1/2 cup of water into a 13-by-9-inch baking dish, covered with foil. Bake for 1 hour. Uncover and bake 15 minutes longer. Remove dish from oven and add remaining 1/2 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 about 1 1/2 cups 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 store in the refrigerator for up to 2 weeks. (You can also add about 1 tablespoon of sugar to make it more of a dessert caramel.)

Can be served with roasted meats or as a sauce over ice cream or brownies.

Yield: About 1/4 cup