Sweet Potato Butter (Crock Pot)

10 lbs sweet potatoes (several kinds, if possible)

Peel sweet potatoes and cut up into chunks. Steam sweet potatoes until fork tender. Drain. Measure approximate number cups of pulp and put in crock pot. (You should end up with about 11 cups of sweet potato pulp.)

Add 40 oz apple juice (or cider). Cook on low overnight with lid slightly ajar. Stir occasionally and use hand blender to smooth pulp.

Add 2 cups brown sugar, 1 tbsp Pumpkin pie spice, 1/2 tsp salt, 10 grinds of nutmeg. Cook for 1 - 2 hours more on low (high will burn it).

Turn back up to high 30 minutes before canning. Put in sterilized jars and process in a hot water bath for 15 minutes.

Yield: 14+ cups of sweet potato butter.