Sweet Potato Butter
This simple sweet potato butter combines all your favorite flavors - brown sugar, spices and apples, in a spread so good you'll want to eat it with a spoon!
Servings 2 C
Equipment
- half pint or jelly jars, lids and rings
Ingredients
- 3 C mashed, pureed sweet potatoes
- 1/2 C dark brown sugar
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1.5 C apple brandy or substitute apple juice
Instructions
- Add all of the ingredients to a medium saucepan. Bring to a boil over medium heat, then reduce the heat to a simmer.
- Simmer for 20 minutes - mixture will blurb more than simmer (keep a lid vented on the saucepan to allow steam to escape). If you don't have a vented lid, you will have pumpkin butter everywhere!)
- Jar - between half pint jars (4), or stretch even further to jelly jars (8). Refrigerate. Consume within 7-10 days.
Notes
Variations:
- Add 1/4 tsp of ground clove and/or nutmeg, or even pumpkin pie spice.
- Light brown sugar can be used in lieu of dark brown sugar.
- Homemade apple brandy will yield a richer flavor; if that is not available, feel free to use apple juice or apple cider.