Sweet potato butter is believed to have originated in the American South. The dish is a variation of the classic pumpkin butter, which is made with pumpkin, brown sugar, butter, cinnamon, and ginger. Sweet potato butter was first made in the early 19th century, and it quickly became a popular spread in the South. Sweet potato butter is now enjoyed all over the world.
Sweet Potato ButterCourse: SidesDifficulty: Easy
Sweet potato butter is a delicious and versatile spread that can be used on toast, bagels, pancakes, waffles, or even used as a dip for fruit or vegetables. It is also a great way to add sweetness and flavor to baked goods, such as muffins, cookies, and cakes.
2 cups peeled and cubed sweet potatoes
1/2 cup packed light brown sugar
1/4 cup unsalted butter, softened
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
- In a medium saucepan, combine the sweet potatoes, brown sugar, butter, cinnamon, ginger, and cloves.
- Bring to a boil over medium heat, stirring occasionally.
- Reduce heat to low and simmer, stirring occasionally, for 15-20 minutes, or until the sweet potatoes are soft and the butter is melted.
- Remove from heat and let cool slightly.
- Puree the sweet potato mixture in a blender or food processor until smooth.
- Transfer the sweet potato butter to a jar or container and refrigerate for up to 1 week.
- For a smoother butter, puree the sweet potato mixture in a blender or food processor until it is completely smooth.
- You can also add other ingredients to the sweet potato butter, such as chopped nuts, dried fruit, or spices.
- To make the sweet potato butter ahead of time, prepare the sweet potato butter as directed and then store it in the refrigerator for up to 1 week. When you are ready to use it, let it sit at room temperature for a few minutes before spreading it on toast or bagels.