Sweet potato butter is something I have had on my mind for a long time. I knew I wanted to make it, didn’t know if anyone else had done it or if I’d be a sweet potato butter pioneer! Well I have found a couple of recipes online but I haven’t found any are made with just sweet potatoes – they all use apples, apple juice, apple cider or apple something! So needless to say, I’m not really following their recipes cause I’m not adding apples to my sweet potato butter! Anyhow, the first time I made it, I was so in love with the taste of it and so glad I made it. When trying to describe it all I could come up with was “honey hush”. “Honey hush” was one of my Aunt Winnie’s favorite sayings. I can remember her talking to someone (usually on the phone) and when they would say something that she was intrigued by, tickled by or impressed by, she would say “Honey Hush!”. I can still hear her saying it and to honor her, I have a “Honey Hush” category for my site. Dishes that are particularly fabulous – like sweet potato butter, will be given the special category designation of “Honey Hush”! It’s kind of like saying “shut the front door” or “shut up” today, but with so much more pizazz and sass! Honey Hush!!! I actually made two different batches of sweet potato butter. One is brown sugar sweet potato butter, which is a deep, rich, brown due to the brown sugar and the cooking time used. The other is more the color of sweet potato pie because granulated (white) sugar is used. Both are delicious but I think the brown sugar sweet potato butter has a deeper, richer flavor and looks similar to apple butter. I promise you though, there were no apple products harmed/used in the making of this product! :).
Sweet Potato Butter – A “Honey Hush” Recipe!
- 5-6 medium sweet potatoes, boiled in skin till done
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp allspice
- ⅛ tsp cloves
- Cook sweet potatoes in their skin, until done. Combine fully cooked sweet potatoes in ½ cup of the water they boiled in, spices, and sugar in a crock pot; stir well. Cook on low simmering for 2 hours until reduced and thickened. Stir once or twice. Turn crock pot to high for 30 min - 1hr to evaporate any excess liquid. Puree using a food processor or immersion blender until you are left with a creamy, smooth spread.
- Transfer to sterile containers and cool or chill. Serve with homemade biscuits. Will keep 2-3 weeks in the refrigerator. Can also be canned or frozen in a freezer safe container.