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Preheat oven to 425°F. Scrub sweet potatoes thoroughly with a brush; pat dry. Prick sweet potatoes with a fork. Bake for 40 to 60 minutes or until tender; cool slightly. Cut sweet potatoes in half lengthwise. Scoop out pulp, discarding skins. Transfer potato pulp to a food processor. Cover and process until very smooth, scraping sides of bowl occasionally. Measure 4 cups sweet potato puree (save the remaining puree for another use.
In a 5-quart heavy pot combine the 4 cups sweet potato puree, brown sugar, apple juice, lemon juice, ginger, salt, and nutmeg. Bring to boiling; reduce heat. Simmer, uncovered, for 30 minutes, stirring frequently. (If mixture spatters, reduce heat further.)
Ladle sweet potato butter into half-pint canning jars, airtight storage containers, or freezer containers, leaving a 1/2-inch headspace. Cool for 30 minutes. Seal and label. Store in the refrigerator for up to 1 week or freeze for up to 6 months.