This is a recipe I stumbled across in one of my grandma's old cookbooks. My grandma's sweet potato pie is to die for, but surprisingly she never made this recipe. Of course I had to try it out since I've never heard of sweet potatoes being used this way. This recipe is pretty simple to make and can be canned for future use, used as a pie filling, or spread on your favorite biscuits in lieu of jam. Give it a try and let me know how it turned out for you!
Ingredients
- 3 sweet potatoes, cubed
- 1 cup water
- 1 cup sugar (or more for your desired sweetness)
- 1 orange
- 1 tsp. grated orange rind
- 1/2 tsp. nutmeg
- 1/4 tsp. grated ginger
Directions
- 1Skin and cut sweet potatoes into cubes and place into a saucepan. Cover with 1 cup water or until cubes are completely covered. Bring to a boil, then simmer until potatoes are tender in the middle, about 20 minutes.
- 2Take the pan off the stove and with a potato masher or fork, mash potatoes until a smooth mixture forms (no chunks!). Add your sugar, nutmeg, and grated ginger and stir.
- 3Take your orange and grate the rind into the mixture. Cut the orange into halves and squeeze the juice into the mixture, combining all ingredients.
- 4Place your pan back onto the stove, uncovered, using medium-low heat. Let the mixture simmer for about 15 minutes, constantly stirring to ensure it doesn't stick to the bottom of the pan.
- 5Once the mixture is ready, you should have a thick, yet smooth paste. Remove pan from heat, and taste. If you'd like spicier butter, I'd recommend adding a couple pinches more of nutmeg and grating a little more ginger on the top.
- 6For canning: Spoon the mixture into hot jars (make sure they're sterilized :-)
Add jar lids, ensuring the rims are free from butter residue. Refrigerate and let your butter thicken. - 7Enjoy on your favorite biscuits or spread on a slice of toast for a sweet breakfast treat!