Tuesday, October 19, 2010

Sweet Potato Butter


October seems to be flying by, doesn't it? I promised myself I would share this Sweet Potato Butter with you before the month was out, and I will even if it means this post will be a bit short. So without further ado, check out the recipe below from Stephen Palmer Dowdney's Putting Up (one of my fave books for canning recipes). Sweet Potato Butter would be perfect to prep now and have on hand to make pies for the holidays, don't you think?

Sweet Potato Butter

adapted from Putting Up
(printable recipe)

4 c sweet potatoes, cooked, peeled, and mashed (3 lbs sweet potatoes)
3/4 c apple juice
1 c light brown sugar
1 c sugar
1/2 c orange juice
1/2 c lemon juice
1/4 c cider vinegar
2 tsp. cinnamon
1 tsp. vanilla
1 tsp. salt

Cook the potatoes in the oven or microwave until soft, peel them and puree them in a food processor with the apple juice until smooth. Place in a pot with remaining ingredients and bring to a low boil for 10 minutes. Process in a hot water bath for 20 minutes. (see Canning Basics) Makes 3 pints.

Sweet potato butter is great on sandwiches, (I like to add it to a peanut butter banana sandwich) and delicious slathered on grilled meats. It can also be used as a pie filling as I mentioned above. Here's how to do it: Add 1 beaten egg to a pint jar's worth of sweet potato butter and fold in thoroughly. Pour into a half baked pie crust and bake at 350 degrees for 20-30 minutes.

4 comments:

  1. Did you have happen to have any issues with this recipe? I just made it today but some folks have questioned the safety of water-bath canning sweet potatoes... I hope its fine b/c the vinegar changes the PH, but wanted to check to see if you had any issues.

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  2. The vinegar does change the ph, it also gives it a really delicious tang... I haven't had any issues with this butter at all, it canned well. enjoy!

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  3. Food safety is no joke. Even with increased acidity or pressure canning, sweet potato and pumpkin butters are considered to be unsafe for canning.
    they are too dense. If you want to save it, do it in the freezer.

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  4. we can pumpkin spice jam and pumpkin every year some is over two years old and we make pies and breads from it all the time and no issues here. If your safe on your canning you should have no issues.

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