For us, anything with 'butter' in the title is a pretty easy sell.

And though Cunningham Farms' Sweet Potato Butter is not the dairy-based sin 
we were expecting, we are no less obsessed.

The puree ($6 for 10 ounces) outfits the sugary earthiness of sweet 
potatoes with a handsome wardrobe of cider, spices and vinegar for a 
balanced flavor that offers an array of versatile uses
http://cunninghamfarms.com/recipes.php .

It's precisely the butter's addictive, spread-on-everything nature that 
caused Schuyler Cunningham to panic three years ago when he heard that the 
farmer who'd created it was retiring. He ended up buying the recipe and 
relaunching the business with the help of friends Andy Mendrala and 
Bradford Walker to keep it alive.

But rather than relocating butter production from its Tennessee co-op 
kitchen to his home in Washington, D.C., Cunningham traveled south and 
began making and hand-packing 300 jars at a time. Doing so allowed him to 
hire local residents of Hancock County, one of the country's poorest areas.

Enliven your breakfast by spreading the butter on your toast, waffles and 
biscuits, but keep it handy for lunch and dinner, too. We love it glossed 
over grilled chicken or paired with a slice of sharp, salty cheese like 
pecorino.

Given its flavor, we truly can't believe it's not butter.
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Fri. 23 Jul '10
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Buttered Up
Put this country spread on everything
 
Cunningham Farms
 
For us, anything with "butter" in the title is a pretty easy sell.

And though Cunningham Farms' Sweet Potato Butter is not the dairy-based sin we were expecting, we are no less obsessed.

The puree ($6 for 10 ounces) outfits the sugary earthiness of sweet potatoes with a handsome wardrobe of cider, spices and vinegar for a balanced flavor that offers an array of versatile uses.

It's precisely the butter's addictive, spread-on-everything nature that caused Schuyler Cunningham to panic three years ago when he heard that the farmer who'd created it was retiring. He ended up buying the recipe and relaunching the business with the help of friends Andy Mendrala and Bradford Walker to keep it alive.

But rather than relocating butter production from its Tennessee co-op kitchen to his home in Washington, D.C., Cunningham traveled south and began making and hand-packing 300 jars at a time. Doing so allowed him to hire local residents of Hancock County, one of the country's poorest areas.

Enliven your breakfast by spreading the butter on your toast, waffles and biscuits, but keep it handy for lunch and dinner, too. We love it glossed over grilled chicken or paired with a slice of sharp, salty cheese like pecorino.

Given its flavor, we truly can't believe it's not butter.
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