This is a great recipe to make on a Sunday, while you’re puttering around the house doing other things. It does require a little time and attention, but the results are well worth it! - Recipe and photos by Katie Rine
Ingredients:
4 jumbo sweet potatoes (yielding 6 cups of roasted mashed sweet potato)
½ cup orange juice
½ cup brown sugar
1 tsp cinnamon
¼ teaspoon nutmeg
1 tbs Butternut Squash Seed Oil
Preheat oven to 350 degrees and line a baking sheet with parchment paper. Scrub sweet potatoes, pierce each once several times with a fork and place on baking tray. Bake until soft, approximately one hour, depending on the size of your sweet potatoes. Remove from oven. Once cool enough to handle, slip sweet potatoes from their skins and place in a large pot. Mash sweet potatoes with a potato masher to help break them down, then blend with an immersion blender until smooth. Add brown sugar and orange juice. On medium/low heat, continue to cook the sweet potato mixture, stirring often. This process could take 2+ hours, as the liquid reduces and flavours intensify. About an hour into cooking, add the cinnamon and nutmeg. If you notice any remaining lumps, give the mixture another blending with the immersion blender to make it satiny smooth. It will now begin to resemble the texture of peanut butter as it thickens and reduces. Be sure to watch carefully and stir often to avoid any scorching. If it begins to bubble and splatter, use a splatter screen to cover the pot. In the last ten minutes of cooking (the butter will have reduced by almost half of your original amount), add in the butternut squash seed oil.
Transfer to containers to cool. Yields approximately 4 cups
The butter will be good for approximately 5 days in the fridge... I like to split mine up into 2 x 500ml mason jars, and freeze one for later use.
