Sweetpotato Butter Recipes

SWEET POTATO BUTTER

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.

SWEET POTATO BUTTER

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.

SWEET POTATO BUTTER SPREAD

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 POTATO BUTTER

Steps:

• In a large saucepan, mix all the ingredients together well. Bring to a boil.
• Reduce the heat to a simmer uncovered for 2 to 2 1/2 hours or until the mixture is thick and about 1 cup of liquid remains, stir occasionally.
• Process the mixture in a blender in batches until smooth. Transfer to jars or containers and chill for at least 2-3 hours in the fridge. Store in the fridge.
• Bon Appetit!

SWEET POTATO BUTTER

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.