Sweet Potato Butter
Sick of the same old toast-toppers? You’ll love this cinnamon- and nutmeg-infused sweet potato butter. Spread it on bread, or for an extra sweet potato hit, try it on Sweet Potato Bread or Single-Rise Sweet Potato Rolls.
This creamy sweet potato butter is infused with warm spices and pairs perfectly with fresh baked bread. Five simple ingredients come together to create a naturally sweet plant-based topper for toast or bread—plus, it stores well for several weeks! For an extra serving of sweet potato goodness, try pairing it with our Sweet Potato Bread or Single-Rise Sweet Potato Rolls.
INGREDIENTS
- 2 cups chopped and peeled sweet potatoes
- 1 small banana
- ⅓ cup pure maple syrup
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
INSTRUCTIONS
- Place sweet potatoes in a saucepan. Cook, covered, in enough water to cover 15 to 20 minutes or until tender; drain. Cool slightly.
- Place in a food processor; process until smooth. Add 1 small banana; process until smooth. Place the blended mixture in a small saucepan with the maple syrup, ginger, and nutmeg. Bring to boiling; reduce heat. Cook, uncovered, over very low 20 minutes or until very thick, stirring frequently.
- Spoon into a 1-pint glass jar. Cover; refrigerate up to 3 weeks.
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