Homemade Sweet Potato Puree

White dish of Sweet Potato Puree, with a spoon scooping some out.

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.

Course Meal Preparation

Cuisine American

Prep Time 15

Cook Time 45

Cooling 1

Total Time 2

Servings cups

Calories 323kcal

Author Alexandra Cook - It's Not Complicated Recipes

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.

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