Here is a recipe I found in my files. It CANNOT be processed in a water bath....not enough acid; puree too thick for heat to properly penetrate. You can refrigerate it for a couple of weeks.

Enjoy!

SWEET POTATO BUTTER

4 cups peeled sweet potatoes, cut into slices about 1/8 to 1/4 inch thick
2 cups peeled, cored, and chopped apples
3/4 cup sugar
3/4 cup firmly packed light brown sugar
1 teaspoon ground cinnamon (or to taste)
1/4 teaspoon ground nutmeg (optional)
1/2 cup water

Combine all ingredients in slow cooker and stir. Cook on high until sweet potatoes are fully cooked. Mash or beat with an electric mixer until well blended. This mixture will be a little thicker than apple butter.

Makes about 2 pints.