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Sweet Potato Butter


A versatile butter that the whole family will love


  • 1 pound sweet potatoes (about 4 medium), cut into chunks*
  • 1/2 cup unsweetened apple cider
  • 1/4 cup agave nectar
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves


  1. Steam your sweet potatoes until they are very soft, about 15-20 minutes.  (I used my rice cooker which has a steamer option; you can also use a steamer basket on top of a pot of boiling water)
  2. Transfer the potatoes to a blender or food processor and process until you have a smooth puree.  Put the puree, along with the rest of the ingredients, in a medium pot and bring to boil. Reduce the heat and simmer gently until the mixture thickens slightly, about 20 minutes or so.
  3. Allow the mixture to cool before transferring it to an airtight container for storing.  The sweet potato butter will keep, refrigerated, for 2-3 weeks.


*To peel or not to peel, that is the question.  I didn’t because I prefer to keep all the nutrients that are in the skin.  With my Vitamix blender, I was able to get a super smooth consistency.  If you are worried that your blender or food processor won’t be able to get the tators smooth with the skin, go ahead and peel ’em.

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Condiment
  • Cuisine: American


  • Serving Size: 1 of 10 ounces
  • Calories: 69
  • Sugar: 9.9g
  • Sodium: 35mg
  • Fat: 0g
  • Carbohydrates: 17.1g
  • Protein: 0.7g

Keywords: healthy butter