Creamy Sweet Potato Puree
This sweet potato puree is rich, creamy, and naturally sweet, making it the perfect side dish, baby food, or baking ingredient. With just a few simple ingredients, you can create a smooth and flavorful puree that pairs well with both sweet and savory dishes.
Ingredients
Sweet Potatoes: 2–3 medium sweet potatoes, peeled and diced
Liquid: ¼ cup water, milk, or broth (adjust for consistency)
Butter (Optional): 1 tbsp for added richness
Seasonings (Optional): ½ tsp cinnamon, ½ tsp salt, 1 tbsp maple syrup
Instructions
- Wash, peel, and chop the sweet potatoes into even-sized cubes to ensure even cooking.
- Place cubes in a pot of boiling water and cook until fork-tender (15–20 minutes).
- Roast whole sweet potatoes at 400°F (200°C) for 40–50 minutes, then scoop out the flesh.
- Steam in a basket over boiling water for 15–20 minutes.
- Transfer cooked sweet potatoes to a food processor or blender.
- Add a small amount of liquid to help with blending.
- Blend until smooth and creamy, adding liquid as needed for desired consistency.
- Add butter, cinnamon, maple syrup, or salt if desired. Stir well and serve warm.
Notes
- For baby food, skip the butter and seasonings and use only water or breast milk for blending.
- For a savory version, add garlic powder, black pepper, or fresh herbs.
- Adjust thickness by adding more or less liquid.