20 Ways To Eat: Sweet Potato #14

Yesterdays biscuits brought butter to mind so here you go: Sweet Potato Butter from grouprecipes.com. What I like about this one is that it lasts a couple weeks in the fridge without having to can it.

Sweet Potato Butter


  • 4 cups peeled sweet potatoes, cut into slices about 1/8 to 1/4 inch thick
  • 2 cups peeled, cored, and chopped apples
  • 3/4 cup granulated sugar
  • 3/4 cup firmly packed light brown sugar
  • 1 tsp. cinnamon or to taste
  • 1/4 tsp. nutmeg
  • 1/2 cup water


Combine all ingredients in slow cooker and stir. Cook on high until sweet potatoes are fully cooked.

Mash or beat with an electric mixer until well blended.

This mixture will be a little thicker than apple butter.

If you put it in hot jars with fresh lids and bands it will seal and you can put in your pantry.

If not canned it will hold in the refrigerator for several weeks.

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