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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 32 |
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My friend Janet from upstate NY came to visit me this past week. While she was in Arizona she stopped at a shop and got me a jar of Sweet Potato Butter. I'd never had it before and being that I love Pumpkin Pie flavour, this really appealed to me. I just love the taste of this butter. This would be great for a tart filling or as a topping on toast, muffins or vanilla ice cream. Ingredients:
6 cups diced peeled sweet potatoes (i used organic) |
2 cups diced peeled tart apples (organic granny smith) |
4 cups filtered water |
2/3 cup orange juice concentrate |
1/2 cup packed dark brown sugar (organic) |
1 1/2 teaspoons ground cinnamon |
1 teaspoon ground nutmeg |
1/8 teaspoon ground cardamom |
1/4 teaspoon clove |
Directions:
1. In a large saucepan, mix all the ingredients together well. Bring to a boil.
2. Reduce the heat to a simmer uncovered for 2 to 2 1/2 hours or until the mixture is thick and about 1 cup of liquid remains, stir occasionally.
3. Process the mixture in a blender in batches until smooth. Transfer to jars or containers and chill for at least 2-3 hours in the fridge. Store in the fridge.
4. Bon Appetit!
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