SWEET POTATO BUTTER
Spread this on your morning, whole grain toast for a delicious twist on breakfast.
Provided by The Gracious Pantry
Categories Condiments
Time 8h20m
Number Of Ingredients 8
Steps:
- 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.
- Note: 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.
Nutrition Facts : Calories 25 kcal, Carbohydrate 6 g, Sodium 13 mg, Sugar 2 g, ServingSize 1 oz.
SWEET POTATO BUTTER
This smooth creamy spread has a great combination of sweet potatoes and apples. It's a sweet and satisfying topping for a variety of breads. -Barbara Hoard, Mathis, Texas
Provided by Taste of Home
Time 2h15m
Yield about 4 cups.
Number Of Ingredients 8
Steps:
- In a heavy saucepan, combine all ingredients; mix well. Bring to a boil. Reduce heat; simmer, uncovered, for 2 to 2-1/4 hours or until mixture is thickened and about 1 cup of liquid remains, stirring occasionally., In a blender, process mixture in batches until smooth. Transfer to jars or containers. Chill for at least 2 hours before serving. Store in the refrigerator.
Nutrition Facts : Calories 46 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 1g fiber), Protein 0 protein.
SWEET POTATO BUTTER SPREAD
This recipe was found in The Sweet Potato Lover's Cookbook, 1998, & is a simple, tasty spread especially on whole-grain or whole-wheat bread.
Provided by Sydney Mike
Categories Yam/Sweet Potato
Time 35m
Yield 1 1/2 cup, 24 serving(s)
Number Of Ingredients 3
Steps:
- Wash the sweet potato then steam for 20 to 30 minutes until tender,
- Cool & peel the potato, then puree it in a food processor (I usually just mash it with a hand-held potato masher!).
- Add the butter & process until smooth, then add the nutmeg & process until well-mixed.
SWEET BUTTER
A sweet and spiced, simple-to-make butter spread. Goes perfect on cornbread, pancakes, even toast! Spread it onto warm cornbread and watch it melt!
Provided by Dromelia
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 5m
Yield 16
Number Of Ingredients 6
Steps:
- Place the butter into a bowl, and stir together with brown sugar, honey, cinnamon, nutmeg, and ginger until the mixture is completely blended.
Nutrition Facts : Calories 72.5 calories, Carbohydrate 5.6 g, Cholesterol 15.3 mg, Fat 5.8 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 3.7 g, Sodium 42 mg, Sugar 5.5 g
CHEF JOHN'S SWEET POTATO BISCUITS
This would be a great way to use leftover Thanksgiving sweet potatoes, but they're even better right on that holiday table with the rest of the feast. By forming and folding dough, we develop beautifully buttery layers and avoid overmixing. These were delicious with the pomegranate spread.
Provided by Chef John
Categories Bread Quick Bread Recipes Biscuits
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Cut sweet potato in half lengthwise. Cut each in half again lengthwise, then in half cross-wise. Cut each piece in half to make about 16 evenly sized chunks. Transfer into pot; cover with water and add salt. Bring to a simmer on high heat; reduce heat to medium-low and cook until potatoes are tender, about 17 minutes. Drain thoroughly; return to pot and mash potatoes. You will need 1 1/2 cups mashed sweet potatoes. Cool thoroughly.
- Transfer cooled mashed potatoes to a mixing bowl. Add brown sugar and buttermilk. Mix together until well combined.
- Place self-rising flour in a separate mixing bowl. Grate frozen butter into flour, tossing with a fork to coat with flour after each addition of about 1/3 to 1/2 stick. This will prevent butter from clumping. Mixture should look like floury pieces of butter. Add sweet potato mixture. Toss with a fork until evenly distributed, but don't overmix.
- Transfer mixture onto a lightly floured work surface. Push and press mixture together into a rectangular shape, about 1 1/2 inches thick. Dough will be floury and a bit crumbly. Fold rectangle into thirds, lifting up one-third and folding onto the middle and doing the same with the other side. Dust with a bit of flour if sticking.
- Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with a silicone mat.
- Press dough into a rectangle again, about 1 inch thick. Repeat the tri-fold step. Press out into a rectangle, about 1 inch thick. Trim off the rough edges to square off the sides; this will maximize rising. Cut into 8 equal portions. Transfer to prepared baking pan, spacing biscuits evenly. Brush tops lightly with 1 tablespoon melted butter.
- Bake in preheated oven until browned, 20 to 25 minutes. Cool slightly before serving.
- Mix 4 tablespoons butter (room temperature), pomegranate syrup, and pomegranate juice together in a small bowl. Spread on warm biscuits. Sprinkle with a few pomegranate seeds for garnish.
Nutrition Facts : Calories 458.6 calories, Carbohydrate 51.9 g, Cholesterol 65.4 mg, Fat 25.1 g, Fiber 3.1 g, Protein 6.7 g, SaturatedFat 15.7 g, Sodium 1036.9 mg, Sugar 5.2 g
SWEET POTATO SPREAD
Entered for safe-keeping, from Clean Eating, Fall 2008. Should be a great spread, maybe even a dip, for raw vegetables or whole wheat crackers. Can't wait to try this.
Provided by KateL
Categories Spreads
Time 48m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 7
Steps:
- COOK POTATOES:.
- In a saucepan, cover potatoes with water and bring to a boil.
- Simmer over medium heat until potatoes are soft when pierced with a knife (about 30 minutes). (During this period, prepare sauce.).
- Remove from saucepan. When cool, remove skin.
- PREPARE SAUCE:.
- While potatoes are cooking, peel carrot and onion, and chop into small pieces.
- Place chopped carrot and onion into another saucepan and cover with 1/2 cup of water.
- Simmer carrots and onions until soft, about 8 minutes.
- COMBINE IN FOOD PROCESSOR:.
- Pureee sweet potato in a food processor with tahini or almond butter, curry powder, and ground cumin until just combined.
- Add carrot-onion mixture and puree until smooth.
SWEET POTATO BUTTER
This butter is delicious spread on a warm Buttermilk Biscuit.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Prick sweet potatoes. Place on a baking sheet and cook until soft, about 40 minutes. Let cool.
- Peel sweet potatoes, cut into chunks, and set aside. Melt 2 tablespoons butter in an 8-inch skillet over medium heat. Reduce heat to medium low, and add shallots; cook, stirring occasionally, until caramelized, 6 to 8 minutes. Add vinegar; cook 2 minutes. Stir in ginger, mustard, cayenne, salt, and pepper. Cook over low heat 2 to 3 minutes.
- Place sweet potatoes in a food processor; add shallot mixture; process until smooth. Transfer mixture to a heavy saucepan. Over low heat, cook 1 hour, stirring often, until mixture takes on a deep, rich color. Cool completely.
- Transfer mixture to an electric mixer. Add remaining 4 tablespoons butter in small pieces; whip until fluffy. Serve.
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