Because you can process sweet potatoes until they're super tender and smooth, they're perfect for turning into a rich butter. Try serving it on top of fluffy rolls, or even on an autumn slice of pumpkin bread.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Scrub sweet potatoes thoroughly with a brush; pat dry. Prick sweet potatoes with a fork. Bake 40 to 60 minutes or until tender; cool slightly. Cut sweet potatoes in half lengthwise. Scoop out pulp, discarding skins. Transfer potato pulp to a food processor. Cover and process until very smooth, scraping sides of bowl occasionally. Measure 4 cups sweet potato puree (save the remaining puree for another use).

  • In a 5-qt. heavy pot combine the 4 cups sweet potato puree and the remaining ingredients. Bring to boiling; reduce heat. Simmer, uncovered, 30 minutes, stirring frequently (if mixture spatters, reduce heat further).

  • Ladle sweet potato butter into half-pint freezer containers, leaving a 1/2-inch headspace (p. xx). Cool 30 minutes. Seal and label containers. Freeze up to 6 months or store in refrigerator up to 1 week.


Sweet potatoes are tubers commonly available in two varieties: one with light skin and pale flesh, and the other with reddish skin and vibrant orange flesh. Yams are tubers native to Asia and Africa. The "yams" at the grocery store are most likely orange-flesh sweet potatoes, which are often mislabeled in the United States. For this recipe, look for small to medium orange-flesh sweet potatoes.

Nutrition Facts

62 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 27 mg sodium. 98 mg potassium; 15 g carbohydrates; 1 g fiber; 11 g sugar; 0 g protein; 0 g trans fatty acid; 5435 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 3 mcg folate; 0 mcg vitamin b12; 17 mg calcium; 0 mg iron;