Photo by Callie Cranford

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Yield: 2 cups

  • 2 cups sweet potatoes, baked
  • ¼ cup honey
  • ¼ cup plus 2 tablespoons sugar
  • ¾ cup water
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon ginger
  • ¼ teaspoon vanilla
  1. Place ingredients in medium pot over low heat. Cook until thick, approximately 30 minutes. Remove from heat and let cool.
  2. Puree using a blender or immersion blender until smooth.
  3. Spoon into mason jars or other air tight containers. Will keep in refrigerator for up to 2 weeks.
  • From the Test Kitchen in Charleston, SC

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