Tangerine-Kissed Sweet Potato Butter

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  • Makes: 98 servings
  • Serving Size: 2 tablespoons
  • Makes: 5 half-pints
  • Prep: 30 mins
  • Bake: 1 hr
  • Cook: 15 mins

Tangerine-Kissed Sweet Potato Butter

Directions

  1. Preheat oven to 375 degrees F. Place sweet potatoes in a 15x10x1-inch baking pan; prick each several times with a fork. Bake for 60 to 70 minutes or until very tender. Let cool. Cut each sweet potato in half lengthwise. Scoop out pulp, discarding skins. Transfer sweet potato pulp to a food processor. Cover and process until very smooth, scraping sides of bowl occasionally. Measure 3 1/2 cups sweet potato puree (save any remaining puree for another use).
  2. In a 5-quart heavy pot combine sweet potato puree, brown sugar, honey, tangerine juice, the water, cinnamon, salt, vanilla bean paste, and nutmeg. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until slightly thickened, stirring frequently (if mixture spatters, reduce heat further). Stir in tangerine peel.
  3. Ladle sweet potato butter into half-pint canning jars, airtight storage containers, or freezer containers, leaving a 1/2-inch headspace. Cool for 30 minutes. Seal and label.
  4. Store in the refrigerator for up to 1 week or freeze for up to 6 months.
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Nutrition Facts (Tangerine-Kissed Sweet Potato Butter )

  • Per serving:
  • 81 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 46 mg sodium ,
  • 20 g carb. ,
  • 1 g fiber ,
  • 15 g sugar ,
  • 1 g pro.
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