Recipe by Tricia Wheeler
4 cups sweet potatoes, peeled and cut into slices about ¼ inch thick
2 cups apples, cored, chopped and peeled
¾ cup firmly packed light brown sugar
¾ cup granulated sugar
2 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon salt
½ cup water
Combine all ingredients in a slow cooker and stir. Cook on high until sweet potatoes and apples are soft (about 4–6 hours). Put in a blender or food processor and mix until well blended. The mixture will be a little thicker than apple butter.
This recipe cans well. Put sweet potato butter in hot jars, seal with fresh lids and process for 10 minutes in boiling water. You can keep canned sweet potato butter in your pantry, or if not canned it will hold in the refrigerator for several weeks.