Okay, so you know how sweet potatoes are like, the *best*? Seriously! You can roast ’em, mash ’em, bake ’em into fries… but have you ever made your own Sweet Potato Puree? Trust me, it’s a total game-changer. And it’s sooooo easy, I promise! I started making my own after I had my little Liam and, wow, it’s so much better than the store-bought stuff. Plus, you know exactly what’s going in it! It’s packed with vitamins, good for you, and honestly, ridiculously versatile. You can totally whip this up at home, and I’m gonna show you how!
Why You’ll Love This Sweet Potato Puree Recipe
Seriously, you’re gonna be obsessed! This recipe is the best because it’s:
- Super easy (like, ridiculously easy!)
- Prep is a breeze – barely any work!
- Healthy, healthy, healthy!
- Versatile – use it in everything!
- Totally delicious. What more could you want?!
Simple Ingredients
Um, hello? Two ingredients! That’s it! Can’t get much simpler than that, right?
Time-Saving
Listen, roasting a whole sweet potato every time you need some puree? No thanks! Make a big batch of this Sweet Potato Puree, and you’re set for days. Total time saver!
Ingredients for the Best Sweet Potato Puree
Okay, you’ll need just two things! Yup, that’s it! Grab 2 medium sweet potatoes, about 8 ounces each. Easy peasy!
How to Make Sweet Potato Puree: Step-by-Step Instructions
Alright, let’s get down to business! This is seriously the easiest thing you’ll make all week, I swear. Just follow these steps, and you’ll have perfect Sweet Potato Puree in no time!
Preparing the Sweet Potatoes
First things first, preheat that oven to 400 degrees Fahrenheit. Then, give your sweet potatoes a good scrub under some cold water. We don’t want any dirt in our puree, now do we? Pat ’em dry with a towel, and then grab a fork. Poke each sweet potato about four times. This lets the steam escape while they bake. We don’t want any explosions in the oven!
Baking the Sweet Potatoes to Perfection
Now, pop those sweet potatoes onto a baking sheet and right into the center of the oven. Bake ’em for about 60 minutes. But, here’s the thing: it totally depends on the size of your potatoes! You’ll know they’re done when they’re a bit wrinkly and you can easily poke ’em with a fork. They should feel nice and soft. If they’re still hard, give ’em another 10-15 minutes. Just keep checking!
Peeling and Pureeing
Okay, careful now! Take the sweet potatoes out of the oven and let them cool. They’ll be HOT! Once they’re cool enough to handle, peel the skin right off. It should come off pretty easily. If it’s sticking, they might need to cool a bit longer. Now, just toss that gorgeous orange flesh into your food processor and blend until it’s smooth as silk. If it seems too thick, add a tablespoon of water at a time until you get the consistency you want.
Storing Your Homemade Sweet Potato Puree
So, you’ve got this amazing Sweet Potato Puree. Now what? Well, you can store it in the fridge for up to 3 days. Just pop it into an airtight container. I like to use glass jars, but plastic works too! For longer storage, freezing is your best bet. I usually portion it out into freezer bags or small containers before freezing. That way, I can just grab what I need. It’ll last for a couple of months in the freezer. Just make sure to label the bags with the date so you know how long it’s been in there. Nobody wants freezer burn!
Tips for the Perfect Sweet Potato Puree
Okay, so you wanna make *amazing* Sweet Potato Puree, right? Here are a few little secrets I’ve learned over time. First, the type of sweet potato matters! I usually go for the ones with the dark orange flesh – they’re sweeter and make a prettier puree. If your puree is too thick, don’t be afraid to add a little liquid! Water works, but I sometimes use a splash of unsweetened applesauce for extra flavor (shhh, don’t tell anyone!). And listen, don’t over-process it! You want it smooth, not gluey. If you see it starting to look kinda…pastry-like? Stop blending! Trust me on this one. You’ll thank me later!
Serving Suggestions for Your Delicious Sweet Potato Puree
Okay, so you’ve got this beautiful bowl of Sweet Potato Puree…now what do you *do* with it? Oh, the possibilities are endless! Seriously! It’s amazing as a simple side dish with some roasted chicken or pork. For the little ones, it’s the *perfect* baby food – healthy and delicious! And if you’re feeling adventurous, try adding it to your baking! It makes muffins and breads super moist. My favorite part is swirling it into oatmeal for a sweet and healthy breakfast. Yum!
Sweet Potato Puree Variations
Okay, so you’ve mastered the basic Sweet Potato Puree? Awesome! Now, let’s get a little crazy, shall we? Seriously, it’s so easy to jazz this stuff up! My go-to is a pinch of cinnamon and a drizzle of maple syrup – so cozy and delicious! A little nutmeg is great too. If you’re feeling savory, try adding some smoked paprika or a dash of cumin. Oh! And fresh herbs? Rosemary or thyme? Amazing! Don’t be afraid to experiment. You really can’t mess this up!
Frequently Asked Questions About Sweet Potato Puree
Got questions? I got answers! Here are a few things people always ask me about my Sweet Potato Puree:
Can I use a different type of potato?
Well, you *could*, but it won’t be the same! Yams are okay in a pinch. They’re similar, but a little less sweet. Russets? Nope! Totally different texture and taste.
How long does Sweet Potato Puree last?
Alright, remember: 3 days in the fridge, max! And a couple of months in the freezer. Label those containers, people! Don’t say I didn’t warn you!
Can I make Sweet Potato Puree without a food processor?
Yup! A good old-fashioned potato masher works great! Or even a fork! It might not be *quite* as smooth, but it’ll still be delicious. Just mash away until it’s mostly lump-free. Elbow grease, baby!
Nutritional Information for Sweet Potato Puree
Okay, so here’s the deal: nutrition info can vary, depending on the size of your sweet potatoes, all that jazz. So, take this with a grain of salt, okay? It’s not exact!
Enjoy Your Homemade Sweet Potato Puree!
Alright, you did it! You made your own Sweet Potato Puree! How easy was that?! Now, go get creative in the kitchen! Seriously, I want to see what you come up with! Snap a pic and share it with me in the comments! And hey, if you loved this recipe, give it a little rating below, okay? It helps other people find it! Happy cooking!
Print
Foolproof Sweet Potato Puree in 60 Minutes
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Yield: 3 cups 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Simple recipe for homemade sweet potato puree.
Ingredients
- 2 sweet potatoes
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Wash sweet potatoes and poke holes with a fork, about 4 for each potato.
- Place potatoes on a baking sheet and place in the center of the oven.
- Bake for about 60 minutes or until the sweet potatoes are a bit wrinkly and fork tender.
- Remove from oven and let cool.
- Once cool enough to handle, peel the skin away from the flesh. Discard the skin or snack on it.
- Add potato flesh to your food processor and blend until smooth.
- Use in recipes that call for sweet potato puree, serve as baby food or add seasonings to make a delicious side dish.
Notes
- Adjust baking time based on sweet potato size.
- Puree can be stored in the refrigerator for up to 3 days.
- Freeze for longer storage.
Nutrition
- Serving Size: 1/2 cup
- Calories: 80
- Sugar: 5g
- Sodium: 10mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
