Sweet Potato Butter

Chef Joey Z.'s Note:

My friend Janet from upstate NY came to visit me this past week. While she was in Arizona she stopped at a shop and got me a jar of Sweet Potato Butter. I'd never had it before and being that I love Pumpkin Pie flavour, this really appealed to me. I just love the taste of this butter. This would be great for a tart filling or as a topping on toast, muffins or vanilla ice cream.

• Total Time: 2 hrs 45 mins
• Prep Time: 15 mins
• Cook Time: 2 hrs 30 mins

Ingredients:

Servings: 32

• 6 cups diced peeled sweet potatoes (I used organic)
• 2 cups diced peeled tart apples (organic granny smith)
• 4 cups filtered water
• 2/3 cup orange juice concentrate
• 1/2 cup packed dark brown sugar (organic)
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/8 teaspoon ground cardamom
• 1/4 teaspoon clove

Directions:

1. In a large saucepan, mix all the ingredients together well. Bring to a boil.
2. Reduce the heat to a simmer uncovered for 2 to 2 1/2 hours or until the mixture is thick and about 1 cup of liquid remains, stir occasionally.
3. Process the mixture in a blender in batches until smooth. Transfer to jars or containers and chill for at least 2-3 hours in the fridge. Store in the fridge.
4. Bon Appetit!