You’ll want to spread this creamy sweet potato butter on everything. The best part? There’s not an ounce of dairy in sight.

You’ll want to spread this creamy sweet potato butter on everything. The best part? There’s not an ounce of dairy in sight.

How to Use Sweet Potatoes to Make a Dairy-Free Butter

Making a dairy-free butter that doesn’t include nuts is easier than you’d think. All you need are some sweet potatoes, a bit of olive oil, salt and ground cinnamon and you’ll have homemade dairy-free butter in just one hour.

Sweet potatoes are highly nutritious and are packed with fiber for better digestion and antioxidants to combat free radicals. When roasted, this root vegetable softens and releases its natural sugars, melding beautifully with the cinnamon and olive oil.

How to Transform Sweet Potatoes in Creamy Butter

Cooking Tips

For this recipe, the best way to roast the sweet potatoes would be to wash them and then roast them with their skins on. Once tender, simply slice the sweet potatoes in half lengthwise and scoop out the flesh. If you are short on time, simply use cooked sweet potato puree.
If you’d like a more savory butter, swap the sweet potatoes with yams.
Enjoy this sweet potato butter on grain-free toast (like this sourdough buckwheat bread recipe), on top of your favorite baked goods, or straight from the spoon.

Sweet Potato Butter
Prep time
Cook time
Total time
Equipment High-speed Blender
Recipe type: Spreads
Serves: 1 17-oz jar
  • 4 medium sweet potatoes or yams ( or 3 cups puree)
  • ¼ cup extra virgin olive oil
  • 2 tablespoons water
  • ½ teaspoon sea salt
  • ½ teaspoon ground cinnamon
How To Make
  1. Preheat oven to 375F.
  2. Wash sweet potatoes and prick each one with a fork all over. Place on a baking sheet and roast for approximately 1 hour until the sweet potatoes are tender and can be easily sliced with a fork. Let cool for 15 minutes.
  3. Slice sweet potatoes in half and scoop out the flesh into a bowl, mashing it well.
  4. Combine the mashed sweet potato flesh, olive oil, water, salt, and ground cinnamon in a high-speed blender. Blend well for a few minutes, scraping down the sides as necessary until you get a smooth and creamy consistency.
Storage: Store yam butter in a sealed jar and keep refrigerated for up to a week.

Since this recipe uses olive oil, I recommend sticking to a brand you trust and has a “harvested” or “pressed on” date. Many store-bought olive oils out there are fake and diluted with cheap oils (I talk about that here) and it’s important to buy high quality olive oil if you want to reap the full benefits. If you’re looking to buy fresh, healthy extra virgin olive oil you can trust, I recommend Fresh-Pressed Olive Oil. Go here to try them out and a FREE bottle for fresh, artisanal olive oil.

Sweet Potato Butter Recipe