Sweet Potato Banana Butter

1. 1

   Peel the sweet potatoes and cut off the woody portions and ends.

2. 2

   Cut into quarters and cook, covered, in enough boiling, salted water to cover for 15-20 minutes (or until tender).

3. 3

   Drain and allow to cool slightly.

4. 4

   Place drained sweet potatoes in a food processor, cover and process in a Food Processor until smooth.

5. 5

   Add the bananas and process again until smooth.

6. 6

   In a large saucepan stir together the sweet potato-banana mixture, brown sugar, honey, lemon juice, cinnamon, salt, ginger and nutmeg.

7. 7

   Bring to boiling, then reduce heat.

8. 8

   Cook, uncovered, over very low heat for about 30 minutes (or until very thick) stirring frequently.

9. 9

   Place the saucepan in a sink filled with ice water to cool the mixture.

10. 10

    Spoon mixture into storage containers.

11. 11

    Cover and store in the refrigerator for up to 3 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.