Sweetpotato Date Caramel Apples
These healthy caramel apples feature a caramel-like sweetpotato date coating that's perfect for spreading on crisp apples and rolling in your favorite toppings.
Servings 10 caramel apples
Calories 313kcal
Ingredients
- 1 medium North Carolina sweetpotato
- 12 pitted fresh medjool dates
- 1 tablespoon coconut oil
- 1 tablespoon almond butter
- ¼ teaspoon salt
- 10 medium apples
- 1 ¼ cup chopped peanuts (or sprinkles, or a mixture of both!)
Instructions
- Heat a large pot of water to a boil. Dunk the apples in the water for 3-5 seconds to remove any waxy coating, then remove to a plate. Wipe clean with a paper towel. Poke each with a wooden candy apple stick. Set aside for now.
- Place the sweetpotato on a microwave-safe plate and poke with a fork a few times. Cover with a damp paper towel and microwave for 5-6 minutes, or until tender. When cool enough to handle, scrape out flesh measuring ½ cup (should be about one medium sweetpotato). Set aside for now.
- Meanwhile, place the dates in a small pot and cover with water. Bring to a boil over high heat, then immediately remove from heat and let sit for 10 minutes.
- Drain the dates, then place the dates in a mini food processor bowl or blender. Add the ½ cup of sweetpotato, along with the coconut oil, almond butter, and salt.
- Process until the mixture is smooth, scraping down the sides as needed. Chill for 5-10 minutes in the fridge.
- Spread the sweetpotato date caramel onto the apples using a knife to create an even thin layer across the sides and bottom of the apple. Repeat with each apple and place them all on a parchment-lined plate. Chill in the fridge for 5 minutes.
- Pour the peanuts (or sprinkles) onto a plate. Roll the apples in the chopped peanuts (or sprinkles). Return to the fridge to chill for 30 minutes, or until you’re ready to eat them. Enjoy! Store leftover caramel apples in the refrigerator for up to 4 days.
Notes
- The sweetpotato date caramel will be have a more subtle sweetness and a slightly different texture compared to candy caramel. It will stay slightly tacky on the apples even after chilling, but everything should be firmly stuck to the apple and hold well when eating off the stick.
- You can also use leftover baked sweetpotatoes for this recipe rather than microwaving one specifically for this recipe. Do not boil sweetpotatoes for this recipe as they can retain excess moisture that affect the caramel texture.
- The nutrition analysis below is based on using peanuts for coating; using sprinkles will change the nutrition facts.
Nutrition
Calories: 313kcal