Sweet Potato Butta

by Gavan on May 19, 2010

Sweet Potato Butter

Here’s the deal. For the last few weeks I’ve been collecting sweet potatoes from my CSA delivery. Or are they yams? Even I get confused with which is which. Lucky for me I have a handy newsletter that confirms they are indeed Jewel Sweet Potatoes.

Of course I love potatoes of all kinds (suppose that’s in my DNA) but I especially love sweet potatoes because they’re full of nutrients and less starchy (just click on the fliers to see all the great info!) but with summer around the corner the Missus and I have been cutting our carb intake at night meaning the potatoes have stacked up waiting for us to do something with them.

Then out of the blue the Missus got an email from her mum which was about a company that’s making Sweet Potato Butter. What the hell is that anyway? Leave it to those Southerners to come up with that idea! Considering we had to use these puppies or let ’em rot, we figured we’d try whipping up a batch.

First things first, heading to the internet to find out what the heck is in it. After much research we headed off into the kitchen to make our own healthier version (but of course!) and here’s how it played out, much to our delight.

RECIPE:
Makes around a cup or so (if one was to measure unlike myself you might even have more!)

2 cups of mashed sweet potatoes (boiled in salted water then mashed)
3/4 cup organic honey
1/2 tsp ground garam masala*
1/8 tsp ground ginger
1/8 tsp whole cloves*
1 tbsp lemon juice

*Garam masala is a mixture of spices used in Indian food. Commercial mixtures can be found in the spice aisle which contain cinnamon. You see, all the recipes we found used cinnamon and ground cloves but lo and behold I had neither in my cupboard so I used what I had and I have to say this turned out brilliantly. That’s the beauty about cooking!

DIRECTIONS:
Combine all ingredients in saucepan. Cook over low heat for about 30-45 minutes, stirring, until mixture is thick and smooth. Let cool. Once room temp scoop butter into a sterilized jar. Cover and pop in the fridge. Prior to eating be sure to take out the cloves. Spread on some toast, chips or even some celery and you’ve got yourself a delicious fresh healthy snack even the kids will love.

Sweet Potato Butter on Toast

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.

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{ 2 comments… read them below or add one }

Schuyler Cunningham May 20, 2010 at 8:32 am

Gavan,

How was the sweet potato butter or as I like to call it SPB? I think you may be referring to my company that makes the SPB you heard about, Cunningham Farms. I’d love to know how yours turned out because you added some ingredients that I’ve never seen in an SPB, such as the Garam Masala.

Cheers,
Schuyler

Gavan May 21, 2010 at 11:15 am

Schuyler,
Yes indeed it was your company my mum-in-law mentioned to us! I’ve never had SPB before but it sounded so interesting and being an Irishman you know I love me my potatoes! I loved my version, though I don’t know what to compare it to (hint hint). Both the Missus and I love that your company is local business and community orientated. Would love to hear more about it!
Cheers

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