Knowledge Base > Fran Costigan - New Year's Jumpstart
Fran Costigan - New Year's Jumpstart
This event was on
Tuesday, January 06, 2026 at 1:00 pm Pacific, 4:00 pm Eastern
Start 2026 on a sweet note. Join Chef Fran Costigan, Rouxbe Director of Vegan Pastry for a January deep-dive into the essential building blocks of vegan desserts. She’ll explore the … Read More.
Question:
I am making a "caramel sauce," made with sweet potatoes and plant-milk. To me, it highly resembles a caramel sauce, but it needs a new name. I am teaching a class on Thursday, and want to use a better description. Any thoughts?
— Char Nolan
Answer:
I love that idea. And sweet potatoes are a wonderful ingredient to use in desserts. It they impart a real sweetness without adding sweetener a moisture. That's lovely and a nice color. So I can see that Char, I, I think that's a fabulous idea and honestly I would call it sweet potato caramel, but I don't think, I think you're looking for something a little more, I have to think on that or maybe someone here will have a better idea. But I think sweet, sweet potato caramel sauce sounds great or just caramel sauce and enjoy your class Char, your students are very, very lucky.
