How To Make Sweet Potato Puree – this recipe post will show you just how easy it is! There are many delicious ways to enjoy sweet potato puree. Homemade is so easy and tastes superior. In this post, I will show you how to make the puree by either roasting or boiling the sweet potato. Use it in a manner similar to Pumpkin Puree for your baked goods, add to overnight oats or serve as a side dish.
Why You'll Love This Recipe:
- Whenever possible, I prefer to make most things from scratch. In the case of Sweet Potato Puree, it requires very little effort to make the puree, and I am certain that you will notice that the colour is brighter, the flavour is richer and sweeter than commercial varieties.
- It’s not often that I say this; the recipe contains just one ingredient! That’s right, just one! It is PURE Sweet Potato Puree, there are no additives, just sweet potato, waiting for all the recipes that you will be able to make with it.
- As it is so simple, you can adjust the quantity of sweet potato that you use so you are able to make as much or as little puree as you need. If you use it in a lot of recipes, make a large batch and freeze it in individual containers.
Recipe Inspiration: following the popularity of my Homemade Pumpkin Puree, I was inspired to make this Sweet Potato Puree. It gives you greater flexibility as you can use them interchangeably – and there are so many options!
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Gold sweet potatoes – this is the most familiar type of sweet potato. They have thin brownish/orange skin covering the bright orange flesh. They are a versatile ingredient as they can be boiled, steamed, baked, roasted or fried whilst maintaining their lovely colour. When purchasing sweet potatoes, avoid the very large ones, small to medium is preferable as they are creamier. They should feel firm with smooth skin and be free from black spots or cracks.
- And yes, there is only one ingredient! This gives you the opportunity to add flavourings and seasonings, depending on the way you use it.
Variations:
Spices and seasonings - if you're not using the puree in baking, season to your liking! Sea salt and freshly ground black pepper, some grated fresh nutmeg, herbs... there are so many options.
Dairy - mix the warm puree with butter or sour cream for a luxurious side dish.
How To Make Sweet Potato Puree:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
How to Make Roasted Sweet Potato Puree:
1 – Roast the sweet potatoes:
Preheat your oven and prepare a baking tray.
Cut them in half lengthways. Place the sweet potato, flesh side down, on the prepared baking tray. Bake for about 40 minutes, depending on the size of the sweet potato, or until the sweet potato is tender when easily pierced with the tip of a sharp knife or a skewer.
2 – Peel the potatoes:
Remove from the oven and leave to cool until you can comfortably handle them. Then carefully remove the skin, using a small, sharp knife.
3 – Add to your food processor:
Discard the skin and add the flesh to the bowl of a food processor.
4 – Blend until smooth:
Blend until evenly pureed, scraping down the side of the processor as necessary.
Hint: the cooking time may vary depending on the size of the sweet potatoes.
How to Make Boiled Sweet Potato Puree:
1 – Add your sweet potatoes to a saucepan:
Trim and peel the sweet potatoes. Cut into 5 cm/2-inch size cubes.
Place in a large saucepan, cover with water and bring to a boil. Reduce the heat and simmer until the sweet potato is cooked, about 15-20 minutes. The sweet potato is cooked when it is easily pierced by the tip of a sharp knife or skewer.
2 – Cook and drain:
Drain the sweet potato in a colander. Return the drained sweet potato to the hot saucepan for about 3 minutes to remove excess moisture.
Place in a food processor and blend until smooth, scraping down the side of the processor as necessary.
Hint: the cooking time may vary depending on the size of the sweet potatoes.
Tips for Success, Storage and FAQs:
You can store it in the refrigerator in an airtight container for up to 4 days.
Yes, it freezes well. To freeze, place the puree in an airtight, freezer safe container or zip-lock bag and store in the freezer for up to 4 months. I recommend that you freeze it in 1 cup amounts. When defrosted, a little liquid may separate – just drain it away.
This recipe will make 4 cups, but you can halve the recipe or double it according to your need.
Top Tip:
It is so easy to make Sweet Potato Puree and, as always, there is the satisfaction of making your own food. Whilst the sweet potato can be roasted or boiled, I feel that roasting gives the puree a richer, sweeter flavour and a drier consistency.
For the best result, avoid very large sweet potatoes, small to medium are preferable. They should feel firm with smooth skin and be free from black spots or cracks.
Serving Suggestions:
You will love the potential of this very easily made puree. There are so many ways to use it; here are some suggestions:
- Serve as a side dish – for instance, you could add sea salt, freshly ground black pepper, butter and grated nutmeg. So easy and so delicious!
- You can also use the Sweet Potato Puree to make muffins, brownies, baked doughnuts, cakes, waffles or cookies.
- It is the perfect addition to your breakfasts. We love to use it instead of pumpkin in our Oatmeal Bars or Overnight Oats.
- For the perfect addition to an afternoon tea, use it to replace pumpkin in our delicious Loaf Cake.
- It is an ideal first food for babies.
Once you have made your own Sweet Potato Puree, it is likely that you will never go back to the canned variety. I hope I’ve inspired you to think of all the delicious things that you can make with it. Please let me know in the comments below what you would like to try first!
Alex xx
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Homemade Sweet Potato Puree
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For Roasted Sweet Potato Puree:
- 1.5 kg (3 ⅓ pounds) gold sweet potato See Note 1
For Boiled Sweet Potato Puree:
- 1.5 kg (3 ⅓ pounds) gold sweet potato
- water to cover
Instructions
For Roasted Sweet Potato Puree:
- Preheat your oven to 180 degrees C (355 F).Line a baking tray with non-stick baking paper.
- Before cutting the sweet potatoes, wash their skin well to remove any dirt or bacteria.Cut them in half lengthways.Place the sweet potato, flesh side down, on the prepared baking tray.
- Bake for about 40 minutes, depending on the size of the sweet potato, or until the sweet potato is tender when easily pierced with the tip of a sharp knife or a skewer.
- Remove from the oven and leave to cool until you can comfortably handle it.Then carefully remove the skin, using a small, sharp knife to help. It pulls away easily.
- Discard the skin and add the flesh to the bowl of a food processor.Blend until evenly pureed, scraping down the side of the processor as necessary.
For Boiled Sweet Potato Puree:
- Before cutting the sweet potatoes, wash their skin well to remove any dirt or bacteria.Trim and peel the sweet potatoes.Cut into 5 cm (2 inch) size cubes.
- Place in a large saucepan, cover with water and bring to a boil. Reduce the heat and simmer until the sweet potato is cooked about 15-20 minutes. The sweet potato is cooked when it is easily pierced by the tip of a sharp knife or skewer.
- Drain the sweet potato in a colander. Return the drained sweet potato to the hot saucepan for about 3 minutes to remove excess moisture.
- Place in a food processor and blend until smooth, scraping down the side of the processor as necessary.
Notes
- Sweet potatoes: I used 4 large sweet potatoes to achieve 1.5 kg/3.3 pounds weight.
- Quantity: increase the amount of sweet potato if you would like to make a larger batch. It is a great meal prep recipe.
- Storage: store it in the refrigerator in an airtight container for up to 4 days.
- Freezing: to freeze, place the puree in an airtight, freezer safe container or zip-lock bag and store in the freezer for up to 4 months. I recommend that you freeze it in 1 cup amounts. When defrosted, a little liquid may separate – just drain it away.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
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