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  • Prep-time: / Ready In:
  • Makes 2 cups

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.


  • 2 cups chopped and peeled sweet potatoes
  • 1 small banana
  • ⅓ cup pure maple syrup
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg


  1. Place sweet potatoes in a saucepan. Cook, covered, in enough water to cover 15 to 20 minutes or until tender; drain. Cool slightly.
  2. 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.
  3. Spoon into a 1-pint glass jar. Cover; refrigerate up to 3 weeks.

Comments (3)

(5 from 1 votes)
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Megan7 months ago
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Love it because it’s yummy and easy to make. My 2-year-old loves it too.

Paul12 months ago
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Metric please.

TerriKelley12 months ago
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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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