Sweet Potato Butter

In 'Sweet Auburn Desserts' by Sonya Jones; spread on toast, muffins, biscuits, quick breads, etc.

• Ready In: 2 hrs 30 mins
• Yields: 2 cups

Ingredients

• 8  cups sweet potatoes, diced and peeled
• 4  cups water
• 2⁄3 cup  orange juice concentrate
• 1⁄2 cup dark brown sugar, packed
• 1  teaspoon  fresh ground nutmeg

Directions

1. In a heavy saucepan, combine the sweet potatoes, water, orange juice concentrate, brown sugar, and nutmeg.
2. Mix well and bring the mixture to a boil.
3. Decrease heat and simmer, stirring occasionally, for about 1 1/2 hours or until the mixture has thickened and only about 1 cup of liquid remains.
4. In a blender, process the mixture in batches until smooth.
5. Transfer the butter to jars or covered containers.
6. Chill the butter for at least 2 hours before serving.
7. The butter may be stored in the refrigerator in a covered container for up to 3 weeks.