How to Make Sweet Potato Puree

Sweet potato puree can be made in 15 minutes! Serve it as a side dish, use it in baking, swirl it into oats, add it to smoothies and more.

Where I live, finding sweet potato puree in the store can be a hit or miss. And when I have a craving for a decadent chocolate recipe that calls for it, there's only one thing to do... make it from scratch!

The good news is, it's incredibly quick and easy!

Reasons to love this recipe!

• It's so versatile! Use it as a flavorful side dish or in baking.
• It freezes for up to 6 months, so you'll always have it on hand when you need it.
• It's paleo, vegan, gluten free and can be used to replace oil in baked goods!

Ingredients and substitutions:

• Sweet potatoes - feel free to choose any variety! Garnet, Jewel, Japanese, or Purple sweet potatoes all work!
• Optional mix-ins - if you are going to bake with the puree, leave it as is. If serving as a side dish, adding mix ins is a great way to amp up the flavor! Butter, coconut oil, salt, cinnamon,

How to make sweet potato puree:

Prep the potatoes: Peel your sweet potatoes and cut them into 1 ½ inch cubes. Try to keep the size uniform so they cook evenly.

Steam: Add a steamer basked to a pot filled with 2 inches of water. Add in the sweet potato, cover and bring the pot up to a simmer. Once the steam is visible, cook for 10-15 minutes until the potatoes are easily pierced with a fork.

Puree: With a spoon, transfer the potatoes to a food processor fitted with the S blade. Process until the potatoes are completely broken down and a smooth puree forms, scraping down the sides as needed.

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Other methods

I find steaming both the best and easiest method, but you can create sweet potato puree other ways.

Baked in the oven: Prick unpeeled sweet potatoes with a fork 4-5 times. Wrap in foil and bake at 400 degrees for 60-90 minutes until very soft. Set aside to cool before peeling. The potatoes should peel easily by hand. Puree until smooth.

Boiled: Bring a large pot of water to a boil. Add in cubed and peeled sweet potato and boil until tender, about 15-25 minutes. Time will vary depending on the size of your potatoes. Drain well before pureeing.

Storage?

Fridge: Store leftover sweet potato puree in the fridge for 4-5 days.

Freezer: Freeze leftover puree in a lidded container for 3-6 months. Thaw in the fridge before using.

How to use sweet potato puree

• Season it with salt, pepper, butter, and optional herbs for an amazing side dish!
• Use it in these secretly healthy chocolate muffins.
• Substitute it for applesauce in any baked good.
• Add it to smoothies and smoothie bowls, like this sweet potato pie smoothie!
• Stir it into soups to make them thicker and creamier.
• Add it to hummus - its AMAZING!
• Use it as a 1 to 1 substitute for pumpkin puree -- in pancakes, quick bread, muffins, lattes, and more!
• Swirl it into oatmeal or overnight oats.
• Or as easy nutritious baby food. My son loved it!

More helpful how-to's!

Learn how to make...

• Vegan Almond Ricotta
• How to Cook Any Squash
• Cashew Sour Cream
• How to Make a Smoothie Bowl - foolproof method!

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