Sweet potato butter is something that I have had on my mind for a long time. I knew I wanted to make it, even though I 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 that 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!
The first time I made it, I was so in love with the taste of it and so glad that I had finally made it! When trying to describe it all I could come up with was “honey hush”! “Honey hush” was one of my favorite relatives, 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. My Aunt Winnie was one of my greatest cooking influences after my mom! 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 promise you there were no apple products harmed (or used) in the making of this sweet potato butter! :).
Sweet Potato Butter – A “Honey Hush” Recipe!
- 5-6 medium sweet potatoes (3# bag), boiled in skin till done
- 1 C granulated sugar
- 1/2 C packed light brown sugar
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 tsp allspice
- Cook sweet potatoes in their skin, until done. Puree in a food processor until smooth.
- Combine sweet potatoes in a mixing bowl with spices, and sugar, and mix to combine.
- Transfer mixture to a crockpot.
- Cook on a low simmer for 2 to 3 hours until reduced and thickened. This is to remove the excess water from the sweet potatoes. Stir often during the simmering process to make sure it’s not sticking. Remove from heat and cool.
- Transfer to sterile storage containers and cool.
Serve with homemade biscuits, toast, or your favorite bread, crackers, etc.
Will keep 2-3 weeks in the refrigerator. Can also be canned or frozen.
Serving size: 1-2 tablespoons
Note: I folded a couple tablespoons of sweet potato butter into a bowl of vanilla ice cream the other night and all I can say is, “honey hush”!!!