Paula Deen Sweet Potato Butter Recipe
Paula Deen Sweet Potato Butter Recipe is a classic southern treat. It tastes like fall in a small glass jar.
Equipment
- Slow Cooker
- Immersion blender
- Measuring cups
- Glass Mason Jars
- Rubber spatula
Ingredients
- 3 Large Sweet Potatoes
- 4 Tbsp Unsalted Butter
- 1/2 Cup Whole Milk
- 1 Tbsp Maple Syrup
- 1 Tsp Fresh Thyme
- 1/2 Tsp Salt
- 1/2 Tsp Black Pepper
Instructions
- Peel your sweet potatoes with a sharp vegetable peeler first. Cut them into small cubes about one inch in size. Place the cubes into the bottom of your slow cooker.
- Pour the apple cider over the sweet potato cubes now. Add both types of sugar into the slow cooker pot. Sprinkle the cinnamon, ginger, and cloves over the top evenly.
- Stir the ingredients well to coat all of the potatoes. Place the lid on the slow cooker and set heat. Cook on low heat for about six to eight hours.
- Check if the potatoes are very soft with a fork. Turn off the heat and let the mixture cool slightly. Use your immersion blender to puree the mix until smooth.
- Add the vanilla extract to the smooth puree and stir. Cook uncovered for one more hour on high heat. This helps the butter thicken to a spreadable consistency.
- Ladle the hot butter into clean glass mason jars carefully. Leave a little space at the top of each jar. Let them cool completely on the counter before sealing them.
Notes
- Pick heavy sweet potatoes for the most moisture and sugar.
- Cut the potato cubes into equal sizes for even cooking.
- Do not open the lid often during the slow cooking.
- Use a slow cooker liner for very easy cleanup later.
- Adjust the spices if you prefer a more mild taste.
- Make sure the sugar is fully dissolved before the end.
- Cool the butter fully before you put it in jars.
- Use a food processor if you lack an immersion blender.
- Stir the butter once an hour if you are home.
- Check the thickness by placing a spoonful on a plate.