Description
A versatile butter that the whole family will love!
Ingredients
Scale
- 1 pound sweet potatoes, cut into chunks*
- 1/2 cup unsweetened apple cider
- 1/4 cup maple syrup
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Instructions
- Steam your sweet potatoes until they are very soft, about 15-20 minutes**
- 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.
- 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.
Notes
*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.
**You can use your Instant Pot to steam them as well, 5 minutes with the steam function works well,.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Condiment
- Cuisine: American
Nutrition
- Serving Size: 1 of 10 ounces
- Calories: 69
- Sugar: 9.9g
- Sodium: 35mg
- Fat: 0g
- Carbohydrates: 17.1g
- Protein: 0.7g