Sweet Potato Butter

[carnation037]

Sweet Potato Butter

2 lb. sweet potatoes (about 5)
6 tbsp. unsalted butter
1 small onion, thinly sliced
1/4 c. cider vinegar
1 1/2 tsp. freshly grated ginger
2 1/2 tsp. dry mustard
1/2 tsp. cayenne pepper
1/2 tsp. salt
1/8 tsp. freshly ground black pepper

Preheat oven to 400.
Prick sweet potatoes.
Place on a baking sheet and cook until soft, about 40
minutes. Let cool.
Peel sweet potatoes, cut into chunks, and set aside.
Melt 2 tbsp. of the butter in an 8" skillet over medium heat.
Reduce heat to medium low, and add onion; cook,
stirring occasionally, until caramelized, 6 to 8 minutes.
Add vinegar; cook 2 minutes.
Stir in ginger, mustard, cayenne, salt, and pepper.
Cook over low heat 2 to 3 minutes.
Place sweet potatoes in a blender/food processor; add onion mixture; process until smooth. Transfer mixture to a heavy saucepan.
Over low heat, cook 1 hour, stirring often, until mixture takes on a deep, rich color.
Cool and then beat in the remaining 4 tbsp. of butter.
Makes 2 cups.
This butter is delicious spread on warm biscuits.