Saturday, September 19, 2009

Sweet Potato Butter


SUHHHHH-WEET!

Think apple butter. This stuff is going in our next batch of pancakes to make sweet potato pancakes. Stating the obvious.

Sweet Potato Butter

(above photo shows the stuff in its very early stage of simmering)

3 large sweet potatoes, about 3 cups mashed
2 c apple cider (not sweetened)
1 c sugar
1 heaping t ground cinnamon
1/4 t ground allspice

Preheat oven to 400 F. Poke a few holes in the sweet potatoes & bake for about 1 hour or until soft.

Peel the roasted potatoes, put them in a large pot & mash them with a fork, or a mixer. Add the cider & sugar & bring to a boil over medium-high heat. Stir until the sugar is dissolved. Add the cinnamon & allspice. Reduce the heat to low & allow to simmer for about 2 hours stirring from time to time. The mixture should thicken to a thick mashed potato-like texture as the liquid cooks out. Use a blender to get all the lumps out & get a perfectly smooth texture.

Makes about 3 cups

Sweet Potato Butter should be stored in the refrigerator. Or in your stomach.

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