This isn’t exactly a summer recipe, as neither sweet potatoes or apples are currently in season. But a friend of mine mentioned she loved sweet potato butter and could never find it. Since it’s such an easy recipe I decided to whip her up a batch and blog the recipe in anticipation of my favorite season: autumn. Now that I live in Texas, Autumn has become even more of relief each year, a cool reprieve from the crushing summer heat.
Of course this spread goes great with toast, muffins, or waffles. I also like to spread it on a biscuit with a slice of cottage ham for an autumn brunch.
Sweet Potato Apple Butter
4 cups (or 2 large) sweet potatoes, peeled & cubed
2 cups (or 2 large) apples, peeled, cored, & cubed
½ cup firmly packed light brown sugar
½ cup granulated sugar
2 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon salt
½ cup water
2 tbs maple syrup
1 tbs molasses
The last two ingredients are optional, but I like to add them if I have both in my pantry; they add a great richness to the overall flavor.
Also, keep in mind the only difference between granulated sugar and brown sugar is the addition of molasses. So if you run out of brown sugar but have molasses handy, just use 1 full cup of granulated sugar and 2 heaping tbs of molasses for the same rich, earthy flavor.
- Combine all ingredients in a slow cooker or large, heavy bottomed pot and stir to combine.
- If using the slow cooker method, cook on high until sweet potatoes and apples are soft (about 4–6 hours). For stovetop method, heat on medium high until bubbling, then reduce heat to low and simmer for roughly 2 hours, or until apples and sweet potatoes are thoroughly cooked and fall apart while stirring.
- Let the mixture cool slightly, then puree in a blender or food processor until smooth. The mixture will be a little thicker than apple butter. Store in airtight jars in the fridge. Uncanned, this butter will keep for several weeks.