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Sweet Potato Butter

14 years ago

DH and I went to an apple orchard Saturday to get some apples for Apple Butter and while we were there I looked around at some of the canned relishes, pickles etc. that were for sale and spied a jar of Sweet Potato Butter. I LOVE sweet potatoes so I bought a jar. It's good, a little sweet with just a hint of sweet potato taste. The ingredients are sweet potatoes, sugar, citric acid and spices. I've gotten some excellent sweet potatoes from NC lately and I would like to make some butter. Annie1992, I'm counting on you to come thru with a recipe..Just kidding, but actually you were the first person I thought of.

Has anyone made it and if so would you mind to share your recipe? I found some recipes on the internet but the ingredients varied so much I'm leery of them.

jude

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Comments (2)

annie1992
14 years ago
Jude, I'd just use a pumpkin butter recipe, but the stuff would have to be refrigerated and used or frozen, it's too dense to can safely.

I LOVE pumpkin butter, so I'm sure I'd love sweet potato butter too. At any rate, here's a recipe, as I said, I'd just sub sweet potato for the pumpkin, probably 3 1/2 cups mashed. Butternut squash might work too and now that I'm thinking, brown sugar might be a good addition. Or maple syrup, yum, in place of some of the apple juice. Use a deep pan, it'll get thick and you'll get ittle "volcanoes" spattering up on your arms. Or use a pan in the oven at 350, stir periodically until thick enough and you won't have to deal with that. I've used this recipe simply because it does have common ingredients and not so many flavors that it gets confusing, if you know what I mean.

I think the citric acid is either to keep the pumpkin from darkening or as a preservative, or maybe both. Commercial canneries have equipment not available to the home canner, so they can process things that are not safe to do at home.

Pumpkin Butter

1 (29 ounce) can canned pumpkin puree
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/2 cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently. Transfer to sterile containers and chill in the refrigerator until serving.

Annie
jude31
Original Author
14 years ago
Great, Annie! I may have to wait until after the holidays...on the other hand, how long could that take..I'm thinking ....bake the sweet potatoes, or not? It would only take about 4 C. of sweet potatoes so I think maybe 1/3 C maple syrup? Wouldn't it take less sugar for potatoes vs pumpkin? Can you just see confidence oozing! I am so pathetic...but I'll give it a try.

Thanks, Pal.

jude
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