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
This version made my: Things She Makes
- 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
Spray the bottom of your slow cooker with non-stick spray.
Cover slow cooker with cooker line.
Add all ingredients to the pot, and set on low temperature setting for 8 hours.
Turn off crock pot and remove liner and contents. Allow to cool to room temperature.
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.