Sweet Potato Butter
Ingredients:
2 large sweet potatoes (about 2 cups mashed)
1/2 cup unsalted butter, softened
1/4 cup brown sugar
2 tablespoons maple syrup
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon vanilla extract
Pinch of salt
Instructions:
Preheat your oven to 200°C (400°F). Wash the sweet potatoes thoroughly and prick them with a fork. Place them on a baking sheet and roast for about 45–60 minutes, or until they are very soft.
Remove from the oven and let them cool slightly. Peel off the skins and mash the sweet potato flesh until smooth.
In a mixing bowl, combine the mashed sweet potatoes with the softened butter. Mix until fully blended and creamy.
Add the brown sugar, maple syrup, cinnamon, nutmeg, vanilla extract, and a pinch of salt. Stir well until everything is evenly incorporated.
Taste and adjust sweetness or spices if needed.
Serve warm or chilled as a spread on toast, biscuits, pancakes, or cornbread. Store leftovers in an airtight container in the refrigerator for up to 5 days.