Pumpkin Pie Spiced Sweet Potato Butter

Pumpkin Pie Spiced Sweet Potato Butter
  • Sumo

On a recent trip home from studying at University in the States, my daughter brought us a jar of Braswell’s Sweet Potato Butter. It was delicious, and I think the jar lasted about 2 days. We spread it on some grain free crackers and we ate it by the spoonful right from the jar.

I decided it couldn’t be all that hard to make my own and so I did. It turned out perfectly and tasted like pumpkin pie filling. I felt better about eating this stuff right from the jar than I do about nutbutters.

So what does one do with sweet potato butter? Well, eat it by the spoonful like I do, or you could: spread it on any kind of paleo baked good (crackers, pancakes, muffins, bread), use it as a dip for apple or pear slices, add it to smoothies, mix it in with kefir or yogurt, add it to paleo granola with a splash of almond milk or use it as a filling for crepes. You could also try putting it in tart shells and making mini pies. Now there’s an idea I might have to try 🙂

Pumpkin Pie Spiced Sweet Potato Butter

Pumpkin Pie Spiced Sweet Potato Butter

I wasn’t even going to post this recipe, but after taking a jar to the gym and having several people request the recipe, I figured I might as well share it with the rest of you 🙂

Pumpkin Pie Spiced Sweet Potato Butter


  • 650 grams of sweet potato (that's how much my 2 sweet potatoes weighed together), adjust the spices up or down if you have a little more sweet potato or a little less
  • 3/4 cup organic apple juice
  • 2-3 Tablespoons honey, depending on how sweet you like it
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • Pinch of ground cloves
  • Pinch of salt


  1. Peel the sweet potatoes and cut them into even chunks or slices.
  2. I used a crock pot (slow cooker) and just threw everything in togoether and cooked it for 3 hours. You could easily do this on the stovetop in a pot and it would be done when the potatoes got soft and squishy enough to mash.
  3. Remove everything to a food processor and whiz until it's nice and smooth. A blender might work, but I haven't tried it.
  4. This made 2 medium sized jars for me. It lasted a week in the fridge (by the end of a week I had eaten it all 🙂 ), but it would probably last a little longer.

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  1. Thanks for posting this!! And thanks for bringing it to the gym 🙂 It is SO good.

    • Hi Stephanie! You are very welcome. I’m glad you liked it 🙂

    • I agree! it was SO good… I’ve been dreaming about it. Now I’ve printed the recipe and will make asap. Thanks for sharing the yumminess.

      • Hi Lory!! 🙂