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Compliments of Diana Dyer, MS, RD

Sweet Potato Butter

  • 1-1/2 cups mashed sweet potato
  • 2 Tbs almond (or peanut) butter
  • 1/8 tsp freshly grated nutmeg
  • maple syrup to taste

By hand or in blender, combine all ingredients, adding maple syrup to taste. Keeps in the refrigerator for 3 days.

When I asked Cheryl how she used the sweet potato butter, here is what she said: “I usually use it as a spread for an open-faced sandwich. When my kids were little I would put some spread in a reusable container and send them to school with bread (make the bread with raisins if you know you'll have this spread -- it's a really good combo) and a butter knife for spreading on the sweet potato mixture. We have a collection of butter knives with pretty handles, and they loved having those at lunch. I must say, their friends were envious and it set the girls on the road to having good eating habits. The spread is also very tasty on apple slices.”

From Cheryl Sullivan, MA, RD, Co-author of the cookbook Simply Soy, which is still one of my favorite soy cookbooks. It is out of print but available on the web at