We’e 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 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?
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 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.
HOW TO MAKE SWEET POTATO BUTTER
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.
When it’s done cooking, I just give it a little whirl with my immersion blender and sweeten to taste. You can also transfer this to a food processor or blender for blending if you don’t have a stick blender. Whatever gets the job done is fine.
Then I transfer this to a storage container and keep it in the fridge for up to about 2 weeks, give or take.
SMALL SLOW COOKERS
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! This is the size slow cooker I used for this recipe.
Elite Gourmet MST-250XS Electric Slow Cooker, Adjustable Temp, Entrees, Sauces, Stews & Dips, Dishwasher Glass Lid & Ceramic Pot, 1.5Qt Capacity, Stainless Steel
MORE HEALTHY SPREADS:
SWEET POTATO BUTTER RECIPE:
Sweet Potato Butter
CLICK TO WATCH THIS RECIPE IN ACTION!
- Small Slow Cooker
- Immersion Blender
- 3 cups peeled sweet potatoes, cut into slices about 1/8 to 1/4 inch thick
- 1 cup unsweetened apple juice
- 1 tbsp. molasses
- 1 tsp. ground cinnamon
- 1/4 tsp. nutmeg
- 1 pinch salt
- 1 medium orange (zest only)
- honey or maple syrup to taste
- 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.
This recipe originally posted 1/14/13.