One of my favorite memories of the Fall is, coming home from school and finding that Auntie had baked sweet potatoes.  After peeling my hot little sweet potato, I’d put it in a bowl with butter, sugar, and a little bit of Pet Milk.  It was like having an instant, makeshift sweet potato pie!  I baked a sweet potato a few days a go and it went completely untouched by my daughter.  While contemplating freezing it to add to next week’s sweet potato pie, I remembered something that I saw in a gift shop recently…Sweet Potato Butter!  I decided to make my own…Served with small, buttery, sweet biscuits!

Sweet Potato Butter
Makes 1 cup

1 cup cooked sweet potato*
1/2 cup apple juice
3 tablespoons unsalted butter
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1 teaspoon vanilla extract

In a small saucepan, heat sweet potato, apple juice, and sugar on low heat until simmering.  Stir to completely break up any lumps.  Allow to simmer for 5 minutes, until mixture thickens.  Stir in butter, cinnamon, and allspice.  Mix well and remove from heat.  Stir in vanilla extract.**  Serve immediately or cover and refrigerate up to 5-7 days.

*Baked Sweet Potato ~ Heat oven to 350 degrees.  Loosely wrap each sweet potato with aluminum foil, bake for 1 1/2 hours.  Allow to cool before peeling or store in refrigerator until ready to use.
**Note: Sweet Potatoes can be “stringy”.  If you notice stringy fibers, push finished product through a medium sieve.