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Author Notes: This sweet potato spread cooks up in under an hour. Great on toast, pancakes or a waffle. —Liz | inspired by the seasons
Makes 2 cups
- 4 cups Peeled Sweet Potatoes cut into 2" chunks
- 1 cup Apple Cider
- 3 teaspoons Fresh Ginger
- 1 tablespoon Molasses
- 1/2 teaspoon Nutmeg
- Add apple cider, sweet potatoes and ginger to a medium sized saucepan. Cover and cook at a simmer for 25-30 minutes until sweet potatoes are very tender.
- Remove pan from heat and blend until smooth with a stick blender or transfer to blender. Return to heat and stir in nutmeg and molasses.
- Cook an additional 15 minutes uncovered at a low simmer. Stir frequently until mixture resembles a thick paste and sticks to a spoon when inverted. Remove from heat, let cook to room temperature and transfer to a lidded glass container. Can be stored in the refrigerator up to one month.
- This recipe was entered in the contest for Your Best Recipe for When You Want It to Feel Like Fall