Roasted Sweet Potato Puree

Course: Sauce, Side Dish

Cuisine: American

Diet: Low Salt, Vegan, Vegetarian

Prep Time: 5

Cook Time: 45

Total Time: 50

Servings: servings

Calories: 98kcal

Author: Jazzmine Woodard

Naturally sweet, earthy, and nutrient-rich sweet potato puree made easily with just one ingredient

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Equipment

1 fork
1 sheet pan
1 Food Processor or blender
1 mix and mash spatula optional

Ingredients

1 pound sweet potatoes

Instructions

Preheat oven to 400 degrees. Gently scrub or wipe the sweet potatoes, if necessary, then prick holes all over the skin using a fork or knife.
1 pound sweet potatoes
Place sweet potatoes on sheet pan then into oven to roast for about 45 minutes or until skin is wrinkled and flesh is tender.
Allow sweet potatoes to cool briefly until safe to handle then peel and place them into a food processor or blender and pulse until smooth, pausing and scraping down the sides of the bowl, as needed.
To make the puree by hand, use spatula, potato masher or kitchen spoon to press and mash the sweet potatoes to your desired texture.

Notes

To Boil Instead of Roasting

Peel and cut the yams into chunks.
Place in a pot on the stove top, cover with water, and boil until fork tender.
Proceed with processing the sweet potatoes into puree per recipe instructions.

Serving

One pound of sweet potatoes will yield roughly two cups of puree. And the serving suggestion for this recipe is for adults so adjust as needed if you're using this as a sweet potato puree baby food recipe.

Storage

Store cooked sweet potato puree in an airtight container and refrigerate. It keeps for up to one week, however, since babies are typically more sensitive, it's generally recommended to use within three days for baby food.

To freeze, I recommend flash freezing the puree in ice cube molds or Souper Cubes then transferring to an airtight container for easier portioning later. Frozen sweet potato puree lasts for up to three months in the freezer.

Nutrition