My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, September 20, 2011

Sweet Potato Butter

It doesn't get much better than this! This is sweet potato season in my world. David called on Friday to announce he had dug a new batch of sweet potatoes if I had any interest. I couldn't get there fast enough. Fresh is the key to anything. I had a batch of this cooking within 2 hours of harvest.

There is a good chance you will never eat apple butter again.

Sweet Potato Butter
about 4 half pints
print recipe

About 2 pounds peeled sweet potatoes, cut into 1/8 - 1/4-inch slices
2 cups (about 2 medium apples) peeled, cored, and chopped apples
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
1 teaspoon cinnamon or to taste
1/4 teaspoon nutmeg, freshly grated if you have it
1/4 teaspoon allspice (optional)
1/2 cup water

1. Combine all ingredients in a heavy pan with lid. Bring to a boil and reduce heat to low. Cook until sweet potatoes are fully cooked.

2. Mash or beat with an electric mixer until well blended. The mixture will be thicker than apple butter.

3. Put in hot jars, secure lids and process in hot water bath for 15 minutes. If not canning it will hold in the refrigerator for several weeks.

1 comment:

  1. well this is new to me,, we love sweet potatoes and this sounds wonderful,, this would be great on biscuits and I think its your recipe i have for biscuits,, yummo!


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