October seems to be flying by, doesn't it? I promised myself I would share this Sweet Potato Butter with you before the month was out, and I will even if it means this post will be a bit short. So without further ado, check out the recipe below from Stephen Palmer Dowdney's Putting Up (one of my fave books for canning recipes). Sweet Potato Butter would be perfect to prep now and have on hand to make pies for the holidays, don't you think?
Sweet Potato Butter
adapted from Putting Up
(printable recipe)
4 c sweet potatoes, cooked, peeled, and mashed (3 lbs sweet potatoes)
3/4 c apple juice
1 c light brown sugar
1 c sugar
1/2 c orange juice
1/2 c lemon juice
1/4 c cider vinegar
2 tsp. cinnamon
1 tsp. vanilla
1 tsp. salt
Cook the potatoes in the oven or microwave until soft, peel them and puree them in a food processor with the apple juice until smooth. Place in a pot with remaining ingredients and bring to a low boil for 10 minutes. Process in a hot water bath for 20 minutes. (see Canning Basics) Makes 3 pints.
Sweet potato butter is great on sandwiches, (I like to add it to a peanut butter banana sandwich) and delicious slathered on grilled meats. It can also be used as a pie filling as I mentioned above. Here's how to do it: Add 1 beaten egg to a pint jar's worth of sweet potato butter and fold in thoroughly. Pour into a half baked pie crust and bake at 350 degrees for 20-30 minutes.
Did you have happen to have any issues with this recipe? I just made it today but some folks have questioned the safety of water-bath canning sweet potatoes... I hope its fine b/c the vinegar changes the PH, but wanted to check to see if you had any issues.
ReplyDeleteThe vinegar does change the ph, it also gives it a really delicious tang... I haven't had any issues with this butter at all, it canned well. enjoy!
ReplyDeleteFood safety is no joke. Even with increased acidity or pressure canning, sweet potato and pumpkin butters are considered to be unsafe for canning.
ReplyDeletethey are too dense. If you want to save it, do it in the freezer.
we can pumpkin spice jam and pumpkin every year some is over two years old and we make pies and breads from it all the time and no issues here. If your safe on your canning you should have no issues.
ReplyDeleteYes, you have to can food safely, but you have to remember in the days of my grandmother, great grandmother etc, they canned pretty much any & everything. Of course use common sense, but I think using a pressure cooker for EVERYTHING is not necessary. Some things CAN be canned in a water bath. I also feel that some of these 'canning companies' have the agenda to increase their sales, i.e. pressure cookers/canners etc. Now, I am not saying that everything can be processed safely in a water bath. If you're unsure, then use a pressure canner. Safety is a must!! Safety also includes jars being sterilized, proper handwashing & sanitation etc. Hope this helps some. My motto is when in doubt, throw it out, lol. Once you find your niche I hope you enjoy canning. Safe & happy canning!
ReplyDelete💯Agreed🙂
DeleteAgree 100%, will be trying this recipe tomorrow, have the sweet potatoes roasting now, was a busy day wb'ing white 'taters, pineapple scrap jelly and chocolate sauce, now it's time to rest 😊
DeleteI just made a batch of this. Oh my goodness. I taste tested before putting into jars. I closed my eyes and was transported back to my youth. Thanks for an awesome easy to understand recipe. :-)
ReplyDelete