Hi my friends!!
Ever since I was little, I have loved sweet potatoes. They were something my mom only made on Thanksgiving and Easter, and I remember thinking that that was the only time one could buy sweet potatoes, because otherwise of course my mom would make them much more often! Haha.
Well, at some point I started asking my mom to buy them more often, and started eating them all the time! When I discovered the Instagram food trend that was peanut butter and sweet potato, I knew that sweet potatoes were perfect both savoury and sweet– and with my sweet tooth, I almost always prefer them sweet.
So when I made peach butter today, I decided its perfect base was the humble sweet potato– I also added banana, some of my homemade granola, and peanut butter. It was delish!
Of course, if you are still in the category of people that find this combo weird– like, sadly, most people I know– this peach butter would be lovely on a muffin or toast.
Apple Cinnamon Peach Butter
Recipe yields a small jar’s worth
4 cups frozen sliced peaches
1/3 cup water
1/2 cup apple butter (could substitute honey or maple syrup)
1/2 teaspoon cinnamon
- In medium saucepan, places peaches and water, and bring to a boil, stirring occasionally. Reduce heat to low; simmer about 20 minutes, stirring occasionally. Peaches should become soft.
- Add apple butter, cinnamon, and ginger; stir to incorporate. Place the mixture in a blender and process until smooth and no clumps remain.
- Return mixture to saucepan and allow to simmer on low heat, stirring occasionally, for 1-2 hours; the more time, the more flavour! Add a pinch of salt to bring out the flavour.
- Serve. Store in refrigerator or freezer.