Clean Eating Sweet Potato Butter Recipe

On a rainy Saturday afternoon, this past weekend, I got the itch to throw something in the crock pot.  Maybe a meal, maybe a treat, it didn’t matter what.  Something about the fragrances coming from a slow cooker, when you don’t feel like doing anything or going anywhere are just so comforting to me.  So here’s a recipe that I found online that I decided to give a try: Clean Eating Sweet Potato Butter.

I have had sweet potato butter before.  I have had apple butter, pumpkin butter and peach butter but this was my first time making anything other than apple butter at home before.

This recipe is rather simple & honestly if I could do it over again (which I probably will when I make another batch) I would not cook it as long.  I cooked it for the directed amount of time and thought just by looking at it that the sweet potatoes were not cooked long enough, but they were.  Mistake #1 but a lesson learned.

I started with sweet potatoes, and added some molasses, apple cider, cinnamon spice, a pinch of salt, bourbon vanilla extract and fresh grated orange zest.  I didn’t see the need for the orange zest and will omit that in the future.

I sprayed the bottom of my crock pot with non-stick pan spray and then lined it with a crock pot liner.  Adding 3 cups of chopped sweet potato.  I removed any dark or brown spots that might have spoilage.

Then I added the remainder of my ingredients, the molasses, the cider, the salt etc.  I almost never make something like this without the addition of teaspoon or two of vanilla extract.

I did cook my sweet potatoes for too long.  The instructions said to cook them in the slow cooker on low for 8 hours, but I cooked them for ten.

I felt that this overcooked the sweet potatoes bit but the flavor was still there.

So what are you making in the slow cooker this fall season?

Clean Eating Sweet Potato Butter

Original AuthorThe Gracious Pantry

This version made my: Things She Makes

Ingredients
  • 3 cups peeled sweet potatoes, cubed
  • 1 cup apple cider
  • 1 tbsp. molasses
  • 1 tsp. ground cinnamon
  • 1/4 tsp. nutmeg
  • 1 pinch salt
  • 1 teaspoon pure vanilla extract
  1. Spray the bottom of your slow cooker with non-stick spray.

  2. Cover slow cooker with cooker line.

  3. Add all ingredients to the pot, and set on low temperature setting for 8 hours.

  4. Turn off crock pot and remove liner and contents.  Allow to cool to room temperature.

  5. Puree and blend with hand mixer.  Once mixture is completely cool at the air tight canning jar or mason jar.  Refrigerate.  Serve over toast or a homemade buttered-biscuit to enjoy.

 

Homemade {Skinny} Pumpkin Spice Latte

“Well, hello, flavors of fall…..”

This time of year, a little bit of fall has been sprinkled into everything.. The leaves are changing, the air is crisp, pumpkin patches await, and the flavors of fall await, from breads, cookies & hot morning (or afternoon) drinks.  I love a good pumpkin spice latte.  So I figured, why not try my hand at making my own at home and I did.  And it turned out DELICIOUS!  And now I want to share it with YOU!

Please note: This recipe was for one serving of latte but you can double or triple it to make as many servings as you would like. 🙂

It starts out with a little bit of almond milk.   We usually keep almond milk on hand, and it’s one of my main go-to’s as an alternative for regular milk, calorie wise.  So to make this a “skinny” latte (meaning less calories) I thought that it would be great.

Then I added just a teaspoon of pure vanilla extract.

If you mean business with your vanilla then you will:

(1) Use pure and not imitation extract and

(2) You might even use something like this, that I found at Trader Joes.  I like it because the flavor is bold and you can taste the difference when added to your recipes.

A dash of nutmeg.

We can’t have a fall-themed warm & cozy treat without nutmeg.  You just can’t..

One tablespoon of canned pumpkin puree.  This is two 1/2 tablespoons, in the picture below.

And 1/8 cup of sugar.  You can adjust the amount or type of sugar if you’d like.  Agave, maple, honey, brown sugar, or sugar in the raw also sound like great options.

And stir, with a whisk.  You want your pumpkin to be completely blended in to your milk mixture.  Remember, this is a latte, and a latte usually means a steamed milk.  So we’re going to cook this pumpkin in while it’s steeping with the milk.  So that we have a nice, smooth, well-blended pumpkin spiced latte.

Once it’s fully blended we will turn on the heat.  You’ll want to continue the stir this over medium high heat in your saucepan for about 7 minutes.

Once that’s done, add it to your favorite mug, top with whipped cream and some cute sprinkles and you’re good to go.

 

Now to make sure that this treat, truly was “skinny”, I used this fat-free whipped cream:

So what yummy treats are you loving this fall?  Are you going to try to make any at home?

homemade {skinny} pumpkin spice latte

(Makes 1 serving)

3/4 cup of almond milk

1/2 teaspoon of pure vanilla extract

a pinch of nutmeg or pumpkin pie spice

1 tablespoon of pumpkin puree

1/8 cup of sugar (substitute amount or type of sweetener for your liking)

Directions

In a small saucepan, add almond milk, vanilla, nutmeg, pumpkin, sugar and stir.  Stir with a whisk until all of your ingredients are fully blended and there are no visible clumps of pumpkin puree left.

Over medium high heat, continue to stir for 5-7 minutes until the mixture has come to a light boil and starts to steam.  Remove from heat and pour into a mug of your choice.  Top with whipped cream & garnish with your favorite seasonal sprinkles.  Enjoy!

 

 

Pumpkin Spice Glazed Donuts

It’s time to make the donuts! 

I’ve been itching at the chance to make some delicious baked homemade donuts this fall.  It’s been a while since I’ve made any donuts & since we’re still in the middle of “pumpkin spice everything” I thought, what better type of homemade donuts to make then, pumpkin spice donuts?!

Who can resist anything pumpkin during fall, right?

* This post may contain affiliate links.  See side bar for full disclosure. *

In a large mixing bowl, I combined all of my dry ingredients (flour, sugar, salt, baking powder & pumpkin pie spice) until completely smooth.

Then I added all of my wet ingredients (the eggs, the oil, & the vanilla) along with pumpkin.

 

I mixed until completely smooth & then set it aside and got my donut baking pan ready.

 

After I sprayed my donut pan with a generous dose of non-stick pan spray, I filled each section 3/4 of the way with my pumpkin batter.  Here is the pan that I used.

A gave them a gently shake and tap on the counter to even them out and then baked them in a 350 degree oven for 15-18 minutes.

Part-way through (at about 12 mins) I couldn’t resist, I had to peak just to make sure that they were coming along okay.

After 18 minutes I removed them from the oven and let them set for about 6 to 10 minutes while I made the dipping glaze.

(I set them out on my baking rack after ten minutes, to allow them to cool & to get them ready for the glaze).

I melted 3 tablespoons of unsalted butter, 1/2 teaspoon of pumpkin pie spice, 1/4 cup of heavy cream, and 2 cups of powdered sugar & whisked until smooth.

One at a time, I dipped them in the glaze, and some I drizzled over.

I added a mix of toppings, from top left – plain pumpkin spice glaze, glaze and white sprinkles, glaze with half gold sugar/ half clear crystal sugar.  Bottom left: mini chocolate chip, glaze striped, and pumpkin spice glaze pecan.

This by far, is my favorite thing that I have made all fall!

pumpkin spice glazed donuts

Dry Ingredients
1 3/4 cup + two tablespoons all-purpose flour
1 1/2 teaspoons of salts
1 1/2 teaspoons of baking powder
1 1/2 teaspoons pumpkin pie spice
1 1/2 cups of granulated sugar

Wet Ingredients
3 large eggs
1/2 cup vegetable oil
1 1/2 cups canned pumpkin (almost all of one 12 oz. can)
1 teaspoon of vanilla extract

Glaze
3 tablespoons of butter, melted
1 teaspoon of pumpkin pie spice
1/2 cup of heavy whipping cream
1 1/2 cups of powdered sugar

directions

In a large bowl, mix all of your dry ingredients (flour, salt, baking powder, sugar and pumpkin pie spice) until fully combined.  Add in the egg, oil, and canned pumpkin.  Stir until fully blended.  Set aside.  Preheat oven to 350 degrees.  Spray donut pan with non-stick cooking spray.  Fill cavities 3/4 of the way with pumpkin batter.  Bake for 15-18 minutes.  Allow to cool for 5-10 minutes and then remove from pan.  Set on a baking rack to cool.  Place parchment paper underneath the baking rack to prepare for glazing and toppings.

To make the glaze:

In a medium saucepan, melt the butter until boiling.  Add the pumpkin pie spice.  Remove from heat.  Wait 2-3 minutes and then add the heavy whipping cream, stirring constantly.  Allow to cool 5 minutes, then add the powdered sugar, stirring constantly.  When the top of the glaze is cool to the touch, begin to dip or drizzle over donuts.  Enjoy!