Health knowledge made personal
Join this community!
› Share page:
Search posts:

Sweet Potato Butter (x2 + Granola)

Posted Mar 20 2011 6:47pm
Remember how I mentioned we were supposed to have a glorious weekend weather-wise here?

Well, I don’t know what weather channel I was listening to, and it may very well have been the one made up in my head, but that station was a lot more optimistic than the weather really was. It was cold!

What a tease. Yesterday was so windy and bitter it hardly felt like the 30 degrees my thermometer said it was. Of course, I may have just been spoiled by the stretch of 40′s we had. Either way, Teddie definitely felt his oats by the sudden re-surge of chilliness. I wasn’t sure if I was going to eat dirt, but he settled enough once I was on and put his booty right to work. I’d way rather deal with his silliness from the saddle than when leading him. It might sound crazy, but I feel far more confident in my abilities to sit a buck, bolt or spook than I do being at the end of a leadrope, leading him, when he decides to do the same.

Not to mention his bucks are just laughable, and he’d rather spook in place than bolt.

Anyways. So maybe you’ve guessed by now – but this meant I spent a larger part of the weekend inside than I’d bargained on.

And so maybe you’ve guessed by now – but this meant I got around to making that sweet potato butter I’d hinted at the other day.

I even made two versions. I think the only reason I get as much done in the kitchen as I do is because I never just work on one thing. I might have cookies in the oven while muffins are coming together, or something roasting while I’m making almond milk or nut butter. And I clean as I go. I’m not very patient, so just standing around and waiting doesn’t happen very often. I think I’ve nailed efficiency in the kitchen.

Now, if I could just nail efficiency in the classroom…

Anyways. The sweet potato butter from Nuts Online is fabulous. But, it’s nothing I’ve ever seen around here, and if that’s all I’d want to order, I’d be paying almost $15 for a jar of sweet potato butter by the time shipping is all said and done.

That’d be fine if I earned $50 an hour.

I don’t.

Something’s gotta give.

The Jake and Amos Sweet Potato Butter was wonderful. Smoooooth and subtly sweet. That said, I’d have loved if there was even more sweet potato flavor, so that was my main goal in my first rendition.


Mapley-Cinnamon Sweet Potato Butter

  • 1/2 a small sweet potato, baked and peeled
  • 2 T. maple syrup
  • 1 t. molasses
  • 3/4 t. cinnamon (I used Saigon)
  • 1/8 t. nutmeg
  • dash of ginger
  • dash of clove
  • 1/8 c. raisins
  • 1/8 c. walnuts
  • small pinch of salt
  • 1/4 c. water

In a saucepan, mash the sweet potato with a fork and then add in all remaining ingredients except for the walnuts and raisins.

Bring to a simmer, and once it’s thickened and some of the water has evaporated, remove from heat and stir in the raisins. Allow to cool for a few minutes before transferring to a blender. Add the walnuts and blend until smooth.

Let cool before storing in an air-tight…vessel.

This was printed from: HealthyExposures
The site URL:
The Title: Sweet Potato Butter (x2 + Granola)
The URL:
© Copyright 2011 - All Rights Reserved

For my next rendition, I got a little more…creative? A little less typical “sweet potato,” if you will.

What I found interesting about the Jake and Amos butter was that it was sweetened with white grape juice concentrate. I thought that was clever. It was otherwise sugar free, which was what I really appreciated. The above butter I made, as you can see, has a good amount of sugar. I’m okay with that, but I wanted a second try, too.

I couldn’t find any reasonably sized grape, pom or cranberry juices at the store I went to, and didn’t want to buy some gigantic jug of juice that I’d use for hardly a cup and then forget about… but I did find a can of this coconut juice.

I thought that might be an interesting combination, especially thinking about how it would go with my coconut-essence granola I had made. So I rolled with it.

Of course, I thought I was buying unsweetened juice. I saw the “100″ on the label and for some reason read it as 100% juice, not “only 100 calories.” Random tidbit about me: apparently I’m really naive. Between assuming that my dried fruits will be unsweetened and my juice will be, too, I really need to start learning how to read ;)

But, whatever, no big deal. I most likely would have ended up adding something sweet anyways, so I rolled with it.


Coconut-Infused Sweet Potato Butter

  • 1/2 a small (8-9 oz) sweet potato, baked and peeled
  • 3/4 c. sweetened coconut juice (see notes for possible substitutions)
  • juice of half a lemon
  • pinch of ground ginger and ground cinnamon

In a saucepan, mash the potato with a fork. Stir in the coconut juice, spices and lemon jucie and simmer until thickened. It will probably take about 15 minutes or so. Allow to cool before storing in an air-tight jar.

Note: I think this would be really good with cranberry or pomegranate juice, or white grape juice. I would probably try to get unsweetened juice and leave out the lemon in these instances.

This was printed from: HealthyExposures
The site URL:
The Title: Sweet Potato Butter (x2 + Granola)
The URL:
© Copyright 2011 - All Rights Reserved

Obviously, you can go ahead and double both of these so you use a whole ‘tater. For some strange reason, I didn’t see the need to have three big containers of sweet potato butter going at the same time.

Go figure.

Store-bought on left, mapley-cinnamon on right, coconutty in back.

I can’t pick a favorite. Yes, I had to have one on each waffle.

The Jake and Amos butter wins for texture. They just got it soooo smooooth and dare I say…creamy? Which was something I couldn’t achieve with mine…though maybe if I’d have used my processor I could have?

The Jake and Amos butter. It got the smallest waffle :P

Taste-wise, I love the mapley cinnamon one of mine most, I think. The addition of raisins and walnuts is a great one! It is sweet, but not overpoweringly. You can still tell it’s sweet potato, whereas the Jake and Amos butter almost had too much resemblance to an apple or pumpkin butter for me, especially in comparison with the two I made.

And the coconut-infused one is just plain fun! The lemon is definitely noticeable, but I felt that without it, the coconut juice I had made it too sweet. That said, it is not hit-you-in-the-face sweet potato, but I think it’s be great atop some more “tropically” pancakes or waffles, without being too sweet-potato-y, if that makes any sense.

I feel like it probably doesn’t.

And now, the granola I made the other day.

I made this with the Jake and Amos butter. You could use any of these recipes, though, and Chelsea mentioned she’d like to try it with her pumpkin butter, which was sort of a “d’oh!” moment for me…because of course you can try it with something like an apple or pumpkin butter, too. I hadn’t thought of that.

But sweet potatoes are just plain fun.


Sweet Potato-Coconut Granola

  • 1 1/2 c. old-fashioned rolled oats
  • 3/4 t. ground cinnamon
  • 1/4 t. ground nutmeg
  • pinch of ground ginger and ground clove
  • 3 T. sweet potato butter
  • 1 T. sucanant (or brown sugar/maple syrup/honey/more butter)
  • 1 T. coconut oil
  • 2 T. shredded unsweetened coconut
  • 1/4 t. walnuts, chopped
  • pinch of salt

In a medium-large sized bowl, combine the oats and spices and salt. Set aside.

In a small saucepan over medium heat, combine the sweet potato butter, sucanat and coconut oil. Whisk until everything is combined and then add to the dry ingredients. Stir to combine. Fold in the walnuts.

Line a baking sheet with aluminum foil or parchment paper. Spray with non-stick spray and transfer the granola to the sheet. Bake for 30 minutes at 350* NOTE: I can’t remember what I baked at and for how long, nor did I write it down. I’m pretty sure it was 350*, baking for 15 minutes, stirring, and then baking 10-15 more, stirring every 5 or so. Make sure you keep an eye on it or it will burn! It should be slightly most-feeling when you take it out, with the pieces along the edges starting to brown.

This was printed from: HealthyExposures
The site URL:
The Title: Sweet Potato Butter (x2 + Granola)
The URL:
© Copyright 2011 - All Rights Reserved

Anyways. Enough with the baking. What is this, a food blog?

Luckily, today turned out gorgeous. Still chilly but sunny, which of course made me happy. I ended up going for a super long walk and may or may not have pushed my schoolbooks out of the way for the larger part of the afternoon ;) Ohhh,well. I think I’ve still got everything done. But I’m feeling the walk. I’m beat. Party Animal.

looks like milky dirty sink water...

I also ended up making some peanut milk! Sounds bizarre, maybe, but Averie triggered the idea as I was reading this post of hers. I’ve been avoiding the grocery store this week (you’ll see why soon…) and it’s so quick to make my own milk. Takes about 5 minutes, tops!

…and look at all that peanut flour I got out of it!

It tastes like…well, kinda peanutty! Shocking, I know. I like it. It’s different. It smells amazing.

Although before we move on from the sweet potato butter; I used it as a glaze of sorts on my chickpeas one night. Just mixed some with balsamic and a dollop of dijon mustard. It’d be great on tofu, but I’m stuck with protein of the canned variety for the next couple days. Another topic for another post.

Oh, and the best pumpkin waffle carrot sweet potato earth balance sweet potato butter granola sandwich ever.  Shot with incredibly poor white balance skills. I apologize.

I don’t think you can tell how gigantic it was from this picture, but I have to eat my waffles on those white plates usually because they’re the only ridiculously huge plates we have. And these waffles were even more gigantic than usual.

Lately, I’ve been a wee bit obsessed with a. earth balance on my waffles and b. just grating raw carrot over them.

Really, what I’m trying to say, is that I’ve had this lifelong dream of being Bugs Bunny that I am finally trying to put into action.

I’ve also been eating waffles like they’re going out of style. And the white balance in these pictures is seriously irking me, but I have my fingers crossed I don’t scare anyone away.

Exhibit a. was pumpkin oatmeal waffles, spread with earth balance and sweet potato butter, covered in grated raw carrot, topped with another waffle, which was then topped with more earth balance and half with sweet potato butter and the other half with vanilla-y mixed nut butter. Oh, and granola. Exhibit b was banana oatmeal waffles with earth balance, sweet p butter, raw carrot and granola.

I’m sensing some common denominators.


On another note, I kept getting all these ideas for future posts and even got some partially written. Hopefully they’ll make sense by the time they’re up, though. I can’t remember if I wrote in the present tense which will make it seem like I’m talking about things happening on a Saturday when it’s really Monday; but just work with me.

BUT; does anyone have any interest in a photo post? I realize this is probably a frightening question coming from me since the white balance in these pictures is of…very poor quality…but I thought I’d ask. If so, ask me questions in this post and I’ll try my best to compile them and answer them in a post. And if not, that’s chill too.

What was your favorite meal this weekend? I loved all the waffles I’ve had. Yes, I’ve been having waffles for lunch when I’m home lately. Sue me. BUT! The dinner I had tonight was rawkin’ if I say so myself. Post to come.

What vegetable can you not get enough of at the moment? BABY CARROTS! and romaine lettuce. I’ve been having everything over a bed of greens.

Have you tried any milks other than almond or soy? (or cow…goat…)


Post a comment
Write a comment:

Related Searches