Recipes and Cooking Ginger-Brown Sugar Sweet Potato Butter 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on July 29, 2019 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 25 mins Cook Time: 30 mins Bake Time: 40 mins Cool Time: 30 mins Total Time: 2 hrs 5 mins Servings: 38 Yield: 5 half-pint jars Jump to Nutrition Facts Ingredients 3 ½ - 4 pound orange-flesh sweet potatoes 1 ½ cup packed brown sugar ⅔ cup apple juice ¼ cup lemon juice 1 tablespoon grated fresh ginger ¼ teaspoon salt ¼ teaspoon ground nutmeg Directions 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. Tip 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. Rate it Print Nutrition Facts (per serving) 62 Calories 15g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 38 Calories 62 % Daily Value * Sodium 27mg 1% Total Carbohydrate 15g 5% Total Sugars 11g Vitamin C 5.1mg 26% Calcium 17mg 1% Iron 0.3mg 2% Potassium 98mg 2% Folate, total 2.5mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.