Sweet Potato Butter Recipe
As an Amazon Associate I earn from qualifying purchases.
We’ve all heard of foods like apple butter. But have you ever tried sweet potato butter? Specifically, this sweet potato butter recipe?
According to one source I found, 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 its name to differentiate between those and the common white potato introduced by Irish immigrants.
And as exciting a history as they have had, even more exciting is the nutrition they possess. 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?
How To Use Sweet Potato Butter
It’s easy to spread this autumnally-flavored deliciousness over your morning toast. But that’s not the only way to use this wonderful spread. Here are a few more ways you can enjoy a big batch of sweet potato butter.
- Stir it into oatmeal.
- Spread it over waffles or pancakes.
- Stir it into plain yogurt (you may have to add a little extra honey, but try it first).
- Add it to smoothies.
- Serve it with a cheese board. It’s wonderful with cheese!
- It can be used as a pastry filling or a filling for autumn-inspired thumbprint cookies.
- Mix with cream cheese for a different type of toast topper.
- Stir in with sour cream for a fruit or cracker dip.
Recipe Notes
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 ½ full in order to cook the food in it properly.
If your sweet potato butter seems too dry, it just means you cooked it too long. A simple fix is simply to stir in a bit more apple juice until you get the consistency you like.
Small Slow Cookers
While I’m sure there are different approaches to making sweet potato butter, the way I do it is in my smaller slow cooker. It works really well and I don’t have to babysit anything.
Many of us with slow cookers have always opted for the largest slow cooker we can get to make larger portions of things. Either for larger families or to have enough to freeze or for making multiple meals you can eat over the course of a week.
But small slow cookers totally have a place in the kitchen, and the good news is, they are crazy affordable!
About The Ingredients
Sweet potatoes – peeled and cut into slices about â…› to ¼ inch thick. Do not use Japanese sweet potatoes. (purple skin with white insides)
Unsweetened apple juice – The bottle will usually say 100% juice.
Molasses – I used black strap molasses. But use whatever you have handy.
Ground cinnamon – No sugar added.
Ground nutmeg – You can use pre-ground nutmeg, or grate it fresh at home.
Salt – I used pink Himalayan sea salt. But use whatever salt you normally use in the kitchen.
Orange zest – About 1 medium orange
Honey – You can also use maple syrup. Add either to taste.
How To Make Sweet Potato Butter
Combine all ingredients in a 1 or 1 ½ 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.
How To Store Sweet Potato Butter
This must be kept in the fridge. If packed in a jar with an airtight lid, or just an airtight container in general, it will keep in the fridge for up to 2 weeks, give or take.
Recipe Supplies
This is the size slow cooker I used for this recipe. You can also find a good immersion blender on amazon as well. (Affiliate links)
More Fruit Butter Recipes
Sweet Potato Butter Recipe Card + Video
Sweet Potato Butter
CLICK TO WATCH THIS RECIPE IN ACTION!
Equipment
- Small Slow Cooker
- Immersion Blender
Ingredients
- 3 cups peeled sweet potatoes (cut into slices about ⅛ to ¼ inch thick)
- 1 cup unsweetened apple juice
- 1 tbsp. molasses
- 1 tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- 1 pinch salt
- 1 tbsp. orange zest (about 1 orange)
- honey or maple syrup to taste
Instructions
- Combine all ingredients in a 1 or 1 ½ 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.
Notes
Nutrition
Recipe from the Gracious Pantry® archives, originally posted 1/14/13.
Who me?
I'm Tiffany, a cookbook author, food lover, mom, and writer for MSN and the AP Newswire.
  Â
Looking to stock your freezer for busy weeknights?
I wrote the book! Grab a copy of my book, Clean Eating Freezer Meals on Amazon here, or at select bookstores nationwide! Â Â
Did you make one of my recipes?
Tag @graciouspantry on Instagram or post your pic on Facebook! I love to see my recipes in action!
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.
Can this be canned in a hot water bath? I know pumpkin butter cannot be so I was just wondering about the Sweet potato butter! Thanks!
Lynn – You would have to show the recipe to a master canner. I don’t personally recommend it, but I don’t know much about canning either. Sorry I can’t be more help!
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!
Roughly how many sweet potatoes did you use? Could they be baked ahead of time and mixed with other ingredients on a stovetop?
Nicole – It totally depends on their size, which is why I listed 3 cups. You could certainly do it that way, it works just fine on the stovetop. You really don’t even need to bake them ahead of time. Just do it over low to medium heat. Simmer low and slow and it should work perfectly. Enjoy!
Can you freeze it?
Paula – I never tried, but it should freeze just fine. If you’re worried, try to freeze a small portion overnight and see how it does. But it should be just fine.
Soooo good!
Ahlam – Fantastic! So glad you liked it! 🙂
Christopher Columbus did NOT bring sweet potatoes to the Americas; he was introduced to them here and brought them back to Europe. Native Americans in the tropics cultivated sweet potatoes for thousands of years before the arrival of Europeans. In fact, the word potato comes from the indigenous Taino word “batatas.”
Francesca – Hmmm. Interesting. I always find it amazing that so many “historic” sources seem to have such varying information. Thanks! 🙂
Before that they were indigenous to Asia.
Veronica – Fascinating! Thank you! Worldly little spuds! 🙂
Could I use unsweetened applesauce instead of apple juice?
Tanya – You could try it, but I don’t think you will end up with a true butter. You will probably get apple/sweet potato “sauce”. A thicker, coarser texture. You will also most likely have to add water because the sauce alone does not have enough liquid.
Can you “can” it?
Betty – No, I don’t recommend that.
What is the shelf life at room temperature ?
Lynnie – I don’t recommend leaving this out of the fridge. No more than an hour or so I would say, just for food safety purposes.
Has anyone made this in an instant pot?
Dd – I have not, but I’m sure it’s doable. I’m just not sure what the settings would be.