Move over, avocado toast. This fall, we're all about this sweet potato spread.

INGREDIENTS

• 2 1/2 cups roasted sweet potato, skins removed 
• 1 cup cubed cored peeled apples
• 1/2 cup grapefruit juice
• 2 tbsp freshly squeezed lemon juice
• 3/4 cup sorghum syrup
• 2 tsp finely grated fresh ginger
• 3/4 tsp cinnamon
• 3/4 tsp fine sea salt
• 1/4 tsp nutmeg

DIRECTIONS

1 Place the roasted sweet potato, apple pieces, grapefruit juice and lemon juice in a food processor and process on high until the mix­ture is relatively smooth.

2 Transfer the mixture to a medium sauce­ pan, stir in the remaining ingredients and place the pan over medium heat. Cook for about 25 to 30 minutes, stirring occasionally and then often toward the end of cooking to prevent scorching, until the mixture thickens and smells fragrantly caramelized. The mixture will bubble, hiss and steam like active volcanic lava.

3 Transfer the sweet potato butter to clean airtight jars and store them in the refrigerator for up to 1 month.

Makes: 4 cups

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Excerpted from Toast & Jam by Sarah Owens. Recipes Copyright © 2017 Sarah Owens, Photography copyright © 2017 Ngoc Minh Ngo. Excerpted by permission of Roost Books, Colorado. All rights reserved.