You need to make a pan of buttermilk biscuits or a skillet of hot cornbread just so you can try this very creamy and very buttery Whipped Sweet Potato Butter. The recipe not only makes a lot, but the butter freezes well. Simply roll the butter into a log in parchment paper, wrap in plastic wrap, then aluminum foil, and freeze. Cut off pieces as you need them like it was a regular stick of butter. It pairs perfectly with our Cheddar-Caramelized Onion Bread.
1 pound sweet potatoes, peeled and cut into 2-inch chunks
2 teaspoons white vinegar
2 1/2 teaspoons kosher salt, divided
1 cup unsalted butter, softened
1/4 cup honey
3/4 teaspoons ground cinnamon
1/4 teaspoons black pepper
How to Make It
Place potatoes in a medium saucepan, and cover with cold water by 1 inch. Add vinegar and 2 teaspoons of the salt. Bring to a boil over high. Reduce heat to medium, and cook until tender, about 20 minutes.
Drain potatoes, and transfer to a large bowl; cool completely, about 20 minutes. Add butter, honey, cinnamon, pepper, and remaining 1⁄2 teaspoon salt to potatoes. Beat with an electric mixer, or process in a mini food processor until smooth, about 45 seconds. Chill Whipped Sweet Potato Butter until ready to serve.