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Sweet Potato Pecan Butter

A creamy, nutty, and warmly spiced spread that’s perfect for toast, pancakes, or cozy fall mornings!
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Breakfast, Condiment, Sauce
Cuisine: American
Keyword: Fall, Gluten-Free, Holidays, Pecans, Sweet Potato, Winter
Servings: 2 Cups

Equipment

  • Medium Pot
  • Small Skillet

Ingredients

  • 15 oz Sweet Potato Puree
  • ¼ cup Brown Sugar
  • 2 tbsp Maple Syrup
  • 1 tsp Vanilla Bean Paste
  • 1½ tsp Cinnanom
  • ½ tsp Cardamom
  • ¼ tsp Clove
  • ¼ tsp Nutmeg
  • ¼ tsp Sea Salt
  • ½ to 1 cup Apple Cider
  • 1 cup Raw Pecans Roughly Chopped
  • 1 tbsp Orange Zest Optional, about the zest of 1 orange

Instructions

  • Place your pot over medium-low heat. Add in the sweet potatoes, brown sugar, maple syrup, vanilla, cinnamon, cloves, nutmeg, cardamom, sea salt, and apple cider to your pot. Stir this frequently and scrape the bottom so nothing gets stuck or burned on the bottom of your pot. As it cooks, add up to another ½ cup of apple cider to reach your desired texture. Let this cook for about 45 minutes.
  • While your butter is cooking, place your small skillet over medium-low heat and add your pecans. Lightly toast your pecans by moving them around the pan until they begin to become fragrant and take on a darker shade. It should take about 5 minutes. Remove from the heat and set aside.
  • Once your butter has thickened up, it should coat the back of a spoon; remove from heat and allow to cool to room temperature. Once at room temperature, add in your pecans and orange zest and mix to combine.
  • Storage Instructions: Store your Sweet Potato Pecan Butter in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
  • Reheating Instructions: To serve, warm gently in a saucepan over low heat or microwave in short intervals, stirring occasionally until smooth and spreadable. This is just as delicious served right out of the fridge!