Ingredients
• 6 c diced peeled sweet potatoes
• 2 c diced peeled apples
• 2 c water
• 2/3 c orange juice
• .5 tsp ground nutmeg
• .25 tsp ground cloves
• 1 tbsp + 1.5 tsp cider vinegar
For a sweet butter
• .5 c packed light brown sugar
OR .5 cup honey
• 1.5 tsp cinnamon
For a savory butter
• 1 tsp Kosher Sea Salt
• 2 tbsp ground cumin
• 1 tsp cayenne (or more if you like spicy)
Instructions
1. Put all ingredients (except vinegar) to a 7 quart slow cooker, cover and cook on low for 9-10 hours.
2. Add vinegar and blend with an immersion blender until smooth OR puree in batches through a food processor.
3. This butter can be frozen in tupperware. For individual servings: load up an ice cube tray. Expect to be able to keep in the refrigerator for at least 2-3 weeks.