This is now my sixth recipe since late December featuring sweet potatoes which is surprising since this was a vegetable that held no appeal to me and hadn't made it past baby food status on the family dinner table. Experiencing that sickly sweet Thanksgiving dish, laden with marshmallows was when my appetite had been quashed. Over the years, I have had friends try to cajole me into trying this vegetable that offers so much nutritional value. I have a new found appreciation for this tuber now that I have been able to turn down some of the sweetness they are known for with recipes like this soup and this appetizer. Adding ginger cuts some of the sweetness for me in this recipe. A jar of this spread comes along to work to beat the "mid-morning, can't make it until lunch" craving. It is a great companion to crunchy toast and is a tasty topping for a waffle.

Sweet Potato Ginger Butter

Inspired by a recipe by The Gracious Pantry

4 c peeled sweet potatoes cut into 2" chunks (about 2 medium sized)
1 c apple cider
3 tsp fresh ginger
1 T molasses
1/2 tsp nutmeg

Add apple cider, sweet potatoes and ginger to a medium sized saucepan. Cover and cook at a simmer for 25-30 minutes until the sweet potatoes are very tender. Remove pan from heat and blend with an immersion blender or transfer to a blender and process until smooth. Return to heat and stir in nutmeg and molasses. Cook an additional 15 minutes uncovered at a low simmer. Stir occasionally until mixture resembles a thick paste (it should stick to a spoon when inverted). Remove from heat, let cool and transfer to a lidded glass container, store in refrigerator for up to a month.

I use this same technique with this apple butter recipe.

It also is great paired with apple slices and fresh arugula!