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We’ve all heard of foods like apple butter. But have you ever tried sweet potato butter? Specifically, this sweet potato butter recipe?
According to one source I found, sweet potatoes have quite a history! Records indicate that it was Columbus who decided to bring the potato along for his journey in 1492 (that guy sure gets a lot of credit for stuff!) and around 1740, the term “sweet” was added to its name to differentiate between those and the common white potato introduced by Irish immigrants.
And as exciting a history as they have had, even more exciting is the nutrition they possess. According to NutritionData.com, sweet potatoes are a good source of dietary fiber, vitamin B6, potassium, and manganese. They are also a very good source of Vitamin A.
So now you have a little history and a lot of healthy reasons to add this delicious root vegetable to your breakfast! And what could be better than smearing a bit on your morning toast, pancakes, or waffles?
How To Use Sweet Potato Butter
It’s easy to spread this autumnally-flavored deliciousness over your morning toast. But that’s not the only way to use this wonderful spread. Here are a few more ways you can enjoy a big batch of sweet potato butter.
- Stir it into oatmeal.
- Spread it over waffles or pancakes.
- Stir it into plain yogurt (you may have to add a little extra honey, but try it first).
- Add it to smoothies.
- Serve it with a cheese board. It’s wonderful with cheese!
- It can be used as a pastry filling or a filling for autumn-inspired thumbprint cookies.
- Mix with cream cheese for a different type of toast topper.
- Stir in with sour cream for a fruit or cracker dip.
Recipe Notes
You can do this in a larger slow cooker, but you will need to double or triple the recipe depending on the size of your slow cooker. A slow cooker should be at least ½ full in order to cook the food in it properly.
If your sweet potato butter seems too dry, it just means you cooked it too long. A simple fix is simply to stir in a bit more apple juice until you get the consistency you like.
Small Slow Cookers
While I’m sure there are different approaches to making sweet potato butter, the way I do it is in my smaller slow cooker. It works really well and I don’t have to babysit anything.
Many of us with slow cookers have always opted for the largest slow cooker we can get to make larger portions of things. Either for larger families or to have enough to freeze or for making multiple meals you can eat over the course of a week.
But small slow cookers totally have a place in the kitchen, and the good news is, they are crazy affordable!
About The Ingredients
Sweet potatoes– peeled and cut into slices about ⅛ to ¼ inch thick. Do not use Japanese sweet potatoes. (purple skin with white insides)
Unsweetened apple juice – The bottle will usually say 100% juice.
Molasses – I used black strap molasses. But use whatever you have handy.
Ground cinnamon – No sugar added.
Ground nutmeg – You can use pre-ground nutmeg, or grate it fresh at home.
Salt – I used pink Himalayan sea salt. But use whatever salt you normally use in the kitchen.
Orange zest– About 1 medium orange
Honey– You can also use maple syrup. Add either to taste.
How To Make Sweet Potato Butter
Combine all ingredients in a 1 or 1 ½ quart slow cooker and stir well to combine.
Cook on low for 6-8 hours, or until the sweet potatoes are completely cooked and soft.
Using an immersion blender, blend everything together in your slow cooker until smooth. Stir in honey to taste.
How To Store Sweet Potato Butter
This must be kept in the fridge. If packed in a jar with an airtight lid, or just an airtight container in general, it will keep in the fridge for up to 2 weeks, give or take.
Recipe Supplies
This is the size slow cooker I used for this recipe. You can also find a good immersion blender on amazon as well. (Affiliate links)
More Fruit Butter Recipes
- Cranberry Butter Recipe
- Pumpkin Butter Recipe
- Plum Butter Recipe
Sweet Potato Butter Recipe Card + Video
Sweet Potato Butter
Spread this on your morning, whole grain toast for a delicious twist on breakfast.
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Course: Condiments
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 8 hours hours
Total Time: 8 hours hours 20 minutes minutes
Servings: 20 oz.
Calories: 25kcal
CLICK TO WATCH THIS RECIPE IN ACTION!
Equipment
Small Slow Cooker
Immersion Blender
Ingredients
- 3 cups peeled sweet potatoes (cut into slices about ⅛ to ¼ inch thick)
- 1 cup unsweetened apple juice
- 1 tbsp. molasses
- 1 tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- 1 pinch salt
- 1 tbsp. orange zest (about 1 orange)
- honey or maple syrup to taste
US Customary – Metric
Instructions
Combine all ingredients in a 1 or 1 ½ quart slow cooker and stir well to combine
Cook on low for 6-8 hours, or until the sweet potatoes are completely cooked and soft.
Using an immersion blender, blend everything together in your slow cooker until smooth. Stir in honey to taste.
Notes
Please note that the nutrition data given is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 1oz. | Calories: 25kcal | Carbohydrates: 6g | Sodium: 13mg | Potassium: 90mg | Sugar: 2g | Vitamin A: 2830IU | Vitamin C: 0.6mg | Calcium: 11mg | Iron: 0.2mg
Recipe from the Gracious Pantry® archives, originally posted 1/14/13.
