- 8-9 cups mashed, cooked sweet potatoes
- 3 cups sugar
- 6 cups unsweet apple cider
- 4 teaspoons ground cinnamon
- 1 teaspoon ground cloves
Wash and dry the sweet potatoes. Rub with a layer of oil and place in a roasting dish. Cover fairly tightly with foil and bake at 350 until potatoes are tender. (Remember I had goliath potatoes it took them 3 hours to roast til tender) Use your judgement from baking your potatoes in the past, it all depends on size.
Combine the potatoes, sugar and apple cider in a large sauce pan and bring to a boil. Cook, stirring almost constantly until the sugar dissolves.
Reduce heat, add cinnamon and cloves. Simmer, uncovered about 1 1/2 hours, stirring frequently.
If you are going to keep this in the refrigerator (you should reduce the recipe unless you have a huge frig, or plan to give some away immediately) just spoon into containers. Let cool. Place in frig for at least 24 hours before serving. If you are canning follow directions for your equipment. My canning pot is is NOT a pressure canner. So, I ladle up the butter leaving head space. Have my water boiling in the canner. Add the jars and process for 10 minutes. Carefully remove and allow to cool. The popping sound of the lids let you know they are sealing.