SWEET POTATOE BUTTER RECIPES

Name: Sweet Potato Butter
Prep time: 10 min
Cook time: 2 h 5 min
Total time: 2 h 15 min
Yield: about 4 cups.
Ingredients: 6 cups diced peeled sweet potatoes; 2 cups diced peeled tart apples; 4 cups water; 2/3 cup orange juice concentrate; 1/2 cup packed dark brown sugar; 1-1/2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 1/4 to 1/2 teaspoon ground cloves

SWEET POTATO BUTTER RECIPE: HOW TO MAKE IT

Sweet Potato Butter Recipe: How to Make It image

This smooth creamy spread has a great combination of sweet potatoes and apples. It's a sweet and satisfying topping for a variety of breads. —Barbara Hoard, Mathis, Texas

Provided by Taste of Home

Total Time 02 hours 15 minutes

Prep Time 10 minutes

Cook Time 02 hours 05 minutes

Yield about 4 cups.

Number Of Ingredients 8

Ingredients

6 cups diced peeled sweet potatoes
2 cups diced peeled tart apples
4 cups water
2/3 cup orange juice concentrate
1/2 cup packed dark brown sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 to 1/2 teaspoon ground cloves

Steps:

In a heavy saucepan, combine all ingredients; mix well. Bring to a boil. Reduce heat; simmer, uncovered, for 2 to 2-1/4 hours or until mixture is thickened and about 1 cup of liquid remains, stirring occasionally., In a blender, process mixture in batches until smooth. Transfer to jars or containers. Chill for at least 2 hours before serving. Store in the refrigerator.

Nutrition Facts : Calories 46 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 5mg sodium, CarbohydrateContent 11g carbohydrate (6g sugars, FiberContent 1g fiber), ProteinContent 0 protein.

SWEET-POTATO BUTTER RECIPE | MARTHA STEWART

Sweet-Potato Butter Recipe | Martha Stewart image

This butter is delicious spread on a warm Buttermilk Biscuit.

Provided by Martha Stewart

Categories Gluten-Free Recipes

Yield Makes 2 cups

Number Of Ingredients 9

Ingredients

2 pounds sweet potatoes (about 5)
6 tablespoons unsalted butter
1 medium shallot, peeled and thinly sliced
1/4 cup cider vinegar
1 1/2 teaspoons freshly grated ginger
2 1/2 teaspoons dry mustard
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Steps:

Heat oven to 400 degrees. Prick sweet potatoes. Place on a baking sheet and cook until soft, about 40 minutes. Let cool.
Peel sweet potatoes, cut into chunks, and set aside. Melt 2 tablespoons butter in an 8-inch skillet over medium heat. Reduce heat to medium low, and add shallots; cook, stirring occasionally, until caramelized, 6 to 8 minutes. Add vinegar; cook 2 minutes. Stir in ginger, mustard, cayenne, salt, and pepper. Cook over low heat 2 to 3 minutes.
Place sweet potatoes in a food processor; add shallot mixture; process until smooth. Transfer mixture to a heavy saucepan. Over low heat, cook 1 hour, stirring often, until mixture takes on a deep, rich color. Cool completely.
Transfer mixture to an electric mixer. Add remaining 4 tablespoons butter in small pieces; whip until fluffy. Serve.

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