Cook's Corner Recipe: Sweet Potato Butter
Posted on Thu, May. 15, 2008
From Linda Cicero's Cook's Corner
SPREAD
SWEET POTATO BUTTER
• 2 cups (1 pound, 3 medium) cooked and mashed sweet potato
• ¾ cup honey
• ½ tablespoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground ginger
• 2 tablespoons lemon juice
Combine all ingredients in saucepan and cook over low heat for 25 minutes or more, stirring, until mixture is thick and smooth. Pour into sterilized jars. Cover tightly and refrigerate. Makes about 2 ¾ cups or 22 ounces.
Per ¼ cup serving: 104 calories (0.5 percent from fat), 0.1 g fat (0 saturated, 0 monounsaturated), 0 cholesterol, 0.8 g protein, 26.9 g carbohydrates, 1.3 g fiber, 14.1 mg sodium.
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