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Nutrition Facts
Serving Size 1 (71g) Recipe makes 32 servings
Calories 48
Calories from Fat 0		(1%)
Amount Per Serving		%DV
	Total Fat 0.1g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 15mg		0%
Potassium 145mg		4%
Total Carbohydrate 11.8g		3%
	Dietary Fiber 1.1g	4%
	Sugars 7.4g
Protein 0.6g		1%
detailed view... how is this calculated?

Sweet Potato Butter

Recipe #323189 | 2¾ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef Joey Z.
Sep 4, 2008

My friend Janet from upstate NY came to visit me this past week. While she was in Arizona she stopped at a shop and got me a jar of Sweet Potato Butter. I'd never had it before and being that I love Pumpkin Pie flavour, this really appealed to me. I just love the taste of this butter. This would be great for a tart filling or as a topping on toast, muffins or vanilla ice cream.

SERVES 32 (change servings and units)

Ingredients

6 cups diced peeled sweet potatoes (I used organic)
2 cups diced peeled tart apples (organic granny smith)
4 cups filtered water
2/3 cup orange juice concentrate
1/2 cup packed dark brown sugar (organic)
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
1/4 teaspoon clove

Directions

1
In a large saucepan, mix all the ingredients together well. Bring to a boil.
2
Reduce the heat to a simmer uncovered for 2 to 2 1/2 hours or until the mixture is thick and about 1 cup of liquid remains, stir occasionally.
3
Process the mixture in a blender in batches until smooth. Transfer to jars or containers and chill for at least 2-3 hours in the fridge. Store in the fridge.
4
Bon Appetit!