Move over, avocado toast. This fall, we’re all about this sweet potato spread.
- 2 1/2 cups roasted sweet potato, skins removed
- 1 cup cubed cored peeled apples
- 1/2 cup grapefruit juice
- 2 tbsp freshly squeezed lemon juice
- 3/4 cup sorghum syrup
- 2 tsp finely grated fresh ginger
- 3/4 tsp cinnamon
- 3/4 tsp fine sea salt
- 1/4 tsp nutmeg
1 Place the roasted sweet potato, apple pieces, grapefruit juice and lemon juice in a food processor and process on high until the mixture is relatively smooth.
2 Transfer the mixture to a medium sauce pan, stir in the remaining ingredients and place the pan over medium heat. Cook for about 25 to 30 minutes, stirring occasionally and then often toward the end of cooking to prevent scorching, until the mixture thickens and smells fragrantly caramelized. The mixture will bubble, hiss and steam like active volcanic lava.
3 Transfer the sweet potato butter to clean airtight jars and store them in the refrigerator for up to 1 month.
Makes: 4 cups