Impulse Buy of the Week: Sweet Potato Butter

Sweet Potato ButterImpulse Buy: Sweet Potato Butter
Store: The Fresh Market, Naples, Fl.
Aisle: Nut Butters/Jams and Jellies
Cost: $8

When I cracked open my jar of sweet potato butter, my first thought was, did I just spend $8 on baby food? I took a whiff and a wave of Thanksgiving memories rushed over me. I could almost taste the buttery turkey meat and candied sweet potatoes my grandmother made. It didn’t smell like baby food, and it didn’t taste like it either – er, not that I remember from my infancy. It was starchier and sweeter than I expected, sort of like mashed sweet potatoes thinned out with apple juice.

It could be an easy substitute for apple or pumpkin butter, but it’s not like I don’t have those crusty-rimmed jars in the back of my refrigerator. The expiration date was handwritten on the bottom of the jar: November 16, 2014. At least I have some time to figure out what to do with it. And if not, maybe I’ll have a baby by then I can feed it to.

**How to Get Through a Jar of Sweet Potato Butter**

1. Lather it on buttered toast or bagel with cream cheese.

2. Add it to pancake or waffle batter. 1/4 cup of sweet potato butter per 1 cup of batter. I’d put a dash more cinnamon to give you that cozy autumn feeling through springtime.

3. Follow this recipe for Thai Sweet Potato Soup. Add sauteed vegetables and pieces of cooked chicken for a chunky soup.

4. Eat with cottage cheese.

5. Substitute for pumpkin puree in a quick bread. It’s already sweet so you won’t need much more sugar.

6. Use as a filling for ravioli with sage and brown butter sauce for an instant “wow” meal.

7. Whip up a Sweet Potato and Cream Cheese Dip: 6 tablespoons sweet potato butter, 8 ounce cream cheese, 2 tablespoons crumbled, cooked bacon, 2 tablespoons pecan pieces and 2 scallions finely chopped. Serve with crackers. (Courtesy:

Alexia Detweiler loves to travel and is an advocate for eating and shopping locally. She hopes to one day open her own breakfast cafe in Lancaster, PA.

Originally posted on Friday, March 30th, 2012

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