According to one source, sweet potatoes have quite a history! Records indicate that it was Columbus who decided to bring the potato along for his journey in 1492 (that guy sure gets a lot of credit for stuff!) and around 1740, the term “sweet” was added to it’s name to differentiate between those and the common white potato introduced by Irish immigrants. (Source)
And as exciting a history as they have had, even more exciting is the nutrition they posses. According to NutritionData.com, sweet potatoes are a good source of dietary fiber, vitamin B6, potassium and manganese. They are also a very good source of Vitamin A.
So now you have a little history and a lot of healthy reasons to add this delicious root vegetable to your breakfast! And what could be better than smearing a bit on your morning toast, pancakes or waffles?
YOU MIGHT ALSO ENJOY:
Clean Eating Sweet Potato Butter
(Makes 2 – 10 ounce – jars)
Ingredients:
- 3 cups peeled sweet potatoes, cut into slices about 1/8 to 1/4 inch thick
- 1 cup unsweetened apple juice
- 1 tablespoon molasses
- 1 teaspoon cinnamon or to taste
- 1/4 teaspoon nutmeg
- 1 pinch salt
- Zest of 1 orange
- Honey or maple syrup to taste
Directions:
- Combine all ingredients in a 1 or 1 1/2 quart slow cooker and stir well to combine
- Cook on low for 6-8 hours, or until the sweet potatoes are completely cooked and soft.
- Using an immersion blender, blend everything together in your slow cooker until smooth.
- Stir in honey to taste.
- Note: You can do this in a larger slow cooker, but you will need to double or triple the recipe depending on the size of your slow cooker. A slow cooker should be at least 1/2 full in order to cook the food in it properly.
Nutritional Content:
(Data is for 1 jar – divide by the number of servings used)
Calories: 261
Total Fat: 0 gm
Saturated Fats: 0 gm
Trans Fats: 0 gm
Cholesterol: 0 mg
Sodium: 119 mg
Carbohydrates: 63 gm
Dietary fiber: 7 gm
Sugars: 26 gm
Protein: 3 gm
PLEASE NOTE: Nutritional Information estimated at Nutritiondata.com. Data may not be accurate and is subject to the availability of specific foods in their database. Where one ingredient is not listed, substitutions must be used. Therefore, you should not refer to this data as being exact. It’s more of a ballpark figure. The Gracious Pantry does not take responsibility for the inadequacies of the nutrition calculator used. This data is provided as a courtesy and general reference only. It is not exact.
Oh yum. That looks great.
how long can i store this in the fridge for?
I’d say about 2-3 weeks.
I don’t know anything about canning if that’s what your asking. In the fridge, it will last about 2-3 weeks, give or take.
I don’t have any molasses- think I could just use honey?
Sure!
The only thing with canning is that the food you can has to have the right acidic content. I don’t know anything about canning, so I’m not sure if that would work for this recipe or not. Best to ask a master canner.
I think so. I haven’t tried, but it should hold up okay.
We made this today, and it was great! I thought that the orange taste was a little overwhelming, so next time, I will just use a pinch instead of the zest of the whole orange. I served it to accompany popovers, but the kids loved it so much that they ate it with a spoon. Can’t wait to try it with oatmeal. Thanks for sharing such a great recipe!
Glad you enjoyed it!
can i use fresh juiced apple juice? I do not buy any pre-made or store bought juices….. thank you
Sure!