This creamy sweet potato butter is infused with warm spices and pairs perfectly with fresh baked bread. Five simple ingredients come together to create a naturally sweet plant-based topper for toast or bread—plus, it stores well for several weeks! For an extra serving of sweet potato goodness, try pairing it with our Sweet Potato Bread or Single-Rise Sweet Potato Rolls.
By Nancy Macklin, RDN ,
Ingredients
- 2 cups chopped and peeled sweet potatoes
- 1 small banana
- ⅓ cup pure maple syrup
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
Instructions
- Place sweet potatoes in a saucepan. Cook, covered, in enough water to cover 15 to 20 minutes or until tender; drain. Cool slightly.
- Place in a food processor; process until smooth. Add 1 small banana; process until smooth. Place the blended mixture in a small saucepan with the maple syrup, ginger, and nutmeg. Bring to boiling; reduce heat. Cook, uncovered, over very low 20 minutes or until very thick, stirring frequently.
- Spoon into a 1-pint glass jar. Cover; refrigerate up to 3 weeks.
Nutritional Information:
Per serving (2 Tbsp. ), 38 calories, 9.5 g carbohydrates, 0.4 g protein, 0.1 g total fat, 10 mg sodium, 0.7 g fiber, 5.5 g sugar
Note: Nutritional information is provided as an estimate only.
Can this be frozen?
Hi Theresa,
Yes. Stored in an air-tight container, this will freeze well.
I absolutely love this . Always need it in my fridge and it’s much healthier than jam or butter on crumpets, toast, or fruit breads.
Love it because it’s yummy and easy to make. My 2-year-old loves it too.
Metric please.
Yum!