Sandra This Paula Deen Sweet Potato Butter is a smooth and spiced recipe, which is made with sweet potatoes and tart apples. It’s the ultimate fall spread, ready in about 2 hours and 35 minutes.
Paula Deen Sweet Potato Butter Ingredients
- 6 cups diced peeled sweet potatoes
- 2 cups diced peeled tart apples
- 4 cups water
- 2/3 cup orange juice concentrate
- 1/2 cup packed dark brown sugar
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 to 1/2 teaspoon ground cloves
How To Make Paula Deen Sweet Potato Butter
- Combine Ingredients: In a large, heavy-bottomed saucepan or Dutch oven, combine the diced sweet potatoes, diced apples, water, orange juice concentrate, brown sugar, cinnamon, nutmeg, and cloves. Stir everything together well.
- Simmer and Thicken: Bring the mixture to a boil over medium-high heat. Once it’s boiling, reduce the heat to low and let it simmer, uncovered, for 2 to 2.5 hours. Stir occasionally to prevent the bottom from scorching. The butter is ready when the fruit is very soft and the mixture has thickened so that only about 1 cup of liquid remains.
- Blend Until Smooth: Carefully transfer the hot mixture to a blender or use an immersion blender directly in the pot. Blend until the sweet potato butter is completely smooth and creamy. Let it cool before transferring to jars.
Recipe Tips
- How do you get the smoothest texture? For the smoothest possible butter, it’s essential to peel the sweet potatoes and apples. After the long simmer, using an immersion blender is the easiest way to puree the mixture, but a regular blender works just as well. Just be careful when blending hot liquids.
- How do I know when the sweet potato butter is done? The best test is to place a small spoonful of the butter on a cold plate and put it in the freezer for a minute. If you can run your finger through it and the line holds without a watery ring forming around the edge, it’s perfectly thickened.
- What are the best apples to use for sweet potato butter? The recipe specifies tart apples for a reason. Their acidity perfectly balances the sweetness of the sweet potatoes and the brown sugar. Granny Smith is an excellent and widely available choice.
- Can I make this in a slow cooker? Yes, this is a perfect recipe for the slow cooker. Simply combine all the ingredients in the crock pot, stir, and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the fruit is very soft. Then, blend as directed.
What To Serve With Sweet Potato Butter
This rich, spiced fruit butter is a versatile fall staple. It’s absolutely delicious spread on:
- Hot, buttered biscuits or toast
- English muffins or scones
- As a topping for pork chops or a roasted pork loin
- Swirled into a bowl of warm oatmeal or plain Greek yogurt
How To Store Sweet Potato Butter
- Refrigerate: Store the cooled sweet potato butter in airtight jars or containers in the refrigerator. It will keep for several weeks.
- Freeze: Allow the butter to cool completely, then transfer it to freezer-safe containers, leaving a little headspace. It can be frozen for up to a year.
- Canning: This recipe is also great for canning and preserving. Follow proper water bath canning procedures for long-term pantry storage.
Sweet Potato Butter Nutrition Facts
- Serving: 2 Tablespoons
- Calories: 85 kcal
- Carbohydrates: 20g
- Protein: 0.5g
- Fat: 0.2g
- Sugar: 15g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
No. While they both start with cooked sweet potatoes, sweet potato butter is cooked for a much longer time with sugar and spices. This long, slow simmer caramelizes the sugars and concentrates the flavors, resulting in a much thicker, darker, and more intensely flavored product than a simple puree.
For the smoothest, most traditional texture, peeling both is highly recommended. The skins can create a fibrous or slightly tough texture in the final, blended product.
You can, but the dark brown sugar adds a wonderful depth and a hint of molasses flavor that is classic for this recipe. You could substitute with an equal amount of maple syrup for a different, but still delicious, fall flavor profile.
Try More Recipes:
- Paula Deen Candied Sweet Potatoes Recipe
- Paula Deen Sweet Potato Soufflé Recipe
- Paula Deen Scalloped Potatoes Recipe
Paula Deen Sweet Potato Butter Recipe
Description
A rich, smooth, and deeply spiced fruit butter made by slow-simmering sweet potatoes and tart apples with fall spices until thick and spreadable.
Ingredients
Instructions
- In a large, heavy saucepan, combine all the ingredients: sweet potatoes, apples, water, orange juice concentrate, brown sugar, and all the spices.
- Bring the mixture to a boil over medium-high heat.
- Reduce the heat to low and let it simmer, uncovered, for about 2 to 2.5 hours, stirring occasionally.
- The butter is ready when the fruit is very soft and the liquid has reduced and thickened.
- Carefully blend the hot mixture with an immersion blender or in a traditional blender until completely smooth.
Notes
- The most important tip for this recipe is to be patient; the long, slow simmer is what develops the deep, caramelized flavor and thick texture.
- For the best flavor balance, use a tart apple like a Granny Smith to cut through the sweetness of the sweet potatoes and sugar.
- Be very careful when blending the hot mixture. If using a standard blender, work in batches and cover the lid with a towel to prevent burns.
- This is a perfect make-ahead recipe for holiday gift-giving, as it can be stored in jars in the refrigerator for several weeks.
