Making this butter is just as easy as making applesauce. You only have one extra step in that you have to roast the sweet potatoes first. It came out wonderfully, to me it tastes like fall, if that makes any sense. The smell that fills your house while making it is amazing with the cinnamon & allspice. I was a little worried while it was cooking that it tasted too much like apples from the apple cider but as it cooks down the flavor of the sweet potatoes takes center stage.
Sweet Potato Butter
3 large sweet potatoes, about 3 cups mashed (We used Jersey Sweets because they are our favorite but use what you like. An oranger potato will give you an oranger butter than ours.)
2 c apple cider (not sweetened)
1 c sugar
1 heaping t ground cinnamon
1/4 t ground allspice
Preheat oven to 400 F. Poke a few holes in the sweet potatoes & bake for about 1 hour or until soft.
Peel the roasted potatoes, put them in a large pot & mash them with a potato masher or fork. Add the cider & sugar & bring to a boil over medium-high heat. Stir until the sugar is dissolved. Add the cinnamon & allspice. Reduce the heat to low & allow to simmer for about 2 hours stirring from time to time. The mixture should thicken to a thick mashed potato-like texture as the liquid cooks out. Use an immersion blender (or stand blender) to get all the lumps out & get a perfectly smooth texture.
Makes about 3 cups
Sweet Potato Butter should be stored in the refrigerator.
Matt wants to eat this just spread on toast or in his oatmeal (when his isn't just eating it by the spoonful). I plan on using it to making cupcakes & perhaps some cookies.
For some reason, I am unable to create a Google account.
ReplyDeleteIf you are in Harmony Valley, I just found this awesome recipe. I just thought it might interest you, from Recipe Zaar:
Portuguese Kale Soup
SERVES 10 (change servings and units)
Ingredients
1 bunch kale
1/2 head green cabbage
6-8 cups chicken stock or canned reduced-sodium chicken broth
1 lb linguica sausage, sliced 1/4 inch thick
1 lb red potatoes, diced
2 (15 1/4 ounce) cans dark red kidney beans
1 (14 1/2 ounce) can diced tomatoes
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons crushed red pepper flakes
3 bay leaves
1/8 teaspoon Hungarian paprika
1-2 tablespoon olive oil
coarse salt
fresh ground black pepper
Directions
1. Wash kale under running water.
2. Strip from tough stem, coarse chop and set aside.
3. In the food processor, using the medium shredder blade, shred cabbage, drain and rinse beans.
4. Heat the olive oil in a large stock pot, add sausage, chopped onion and minced garlic.
5. Cook, stirring occasionally until the onion is transparent.
6. Add remaining ingredients, bring to a boil, reduce heat and simmer for about 45 minutes to 1 hour.
7. Adjust chicken stock as needed for desired consistency.
8. Add salt and pepper to taste, remove bay leaf and serve hot with a coarse bread.
You should be strictly on diet food after all that barbecue! That sweet potato butter looks good though.
ReplyDeleteThat looks so great, perfect for all. What a great idea to put it in oatmeal. I'll have to try it out. I love those kinds of stores. They give such great ideas!
ReplyDeleteThis looks amazing! I'll have to remember to pick up sweet potatoes and cider tomorrow . . . thanks for sharing!
ReplyDeleteI made pumpkin butter yesterday! Ha! I was lazy and used leftover pumpkin from my cooking class. I don't know what to put it on; I've been eating it out of the dish lol
ReplyDeleteI am so making this. Only I am going to use butternut squash as I have a boat load of it. We get these here that are about2 feet plus long. THey are gimongous. I really need to post apicture of them. There is so much meat on the things. Hardly any seeds.
ReplyDeleteTotally new concept for me, this one. Ah, I can just imagine the yummy applications.
ReplyDeletewhat a great idea! This would be a great fat substitute in a quick bread. MMM!
ReplyDeletei was wondering what you'd do with this, although eating it by the spoonful sounds good to me. great idea to add it to oatmeal, and i can't wait to read about your cupcakes (and cookies). :)
ReplyDeleteI would have never thought to make this, but it does sound delicious!
ReplyDeleteWhere did you find the sweet potato butter in Austin?
ReplyDeleteOh this looks sooo yummy..I would just sit and eat it out of the bowl!
ReplyDeleteThis stuff sounds amazing! I have some sweet potatoes in cold storage right now... I think I might have to give this a try later in the week!
ReplyDeleteKristin - that soup sounds great thanks for the recipe.
ReplyDeleteMelani - We didn't find it in Austin proper but in a store in Friedricksburg
If you're a fan of sweet potato butter, check out this. It's the best I've found:
ReplyDeletewww.cunninghamfarms.com
I plan on using this recipe to make gifts for xmas. I have purchased canning jars to ensure that the butters and spreads I make will keep until then, and was hoping for a "refrigerate after opening" type deal. If I make this recipe using a canning jar and proper canning/jarring method can I then keep it unrefrigerated until it is opened?
ReplyDeleteI have been buying House Of Webster's butters and preserves over the past year, and I highly recommend them. They are so yummy and contain little more than the fruit/veggie. Their pickled asparagus and dilly beans are also incredible!
Melody - I'd do some research first because I'm afraid sweet potato butter might be one of those things that can't be canned & kept at room temp but has to be refrigerated.
ReplyDeleteI was just given some as a gift from Harry & David's. It is "refrigerate after opening" and is in a regular jelly jar.
ReplyDeleteDo you think you I made a large amount (to give away) I could water bath process this so it could be set on shelf till I get ready to gift it. Thank yousandie@farmerstel.com
ReplyDeleteI'm not an expert on canning so I'm not sure. But I did find this. http://www.backwoodshome.com/forum/vb/showthread.php?t=27054
ReplyDeleteI think the thought is it is not safe to can.