Maple Cinnamon Butter
  • ½ cup pastured butter (I use salted), softened
  • 1 Tbsp pure maple syrup
  • ⅛ tsp ground cinnamon
  • 1/16 tsp (a few drops) pure vanilla extract
  1. Whisk all ingredients together vigorously until smooth and creamy. Serve immediately or chill for a few hours in the fridge if preferred.
  2. Recipe Notes:
  3. This recipe makes just enough for 6-8 sweet potatoes. If you'd like to have extra for other uses (which I highly recommend!), you may want to double the batch. This recipe was adapted from Whole Foods' Maple Cinnamon Butter.
Recipe by The Nourishing Gourmet at