Sweet Potato Puree
A smooth and creamy puree made from sweet potatoes, perfect for a variety of dishes or as a nutritious side.
Equipment
- Oven
- Baking Sheet
- Food Processor
- Vegetable Peeler
Ingredients
- 2 medium sweet potatoes
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes under cold water to remove any dirt.
- Puncture the sweet potatoes with a fork several times to allow steam to escape.
- Place the sweet potatoes on a baking sheet and bake for about 60 minutes, or until fork-tender.
- Remove the sweet potatoes from the oven and let them cool for a few minutes.
- Peel the skins off the sweet potatoes and place the flesh into a food processor.
- Blend on high until smooth and creamy, adjusting texture with a little water or milk if necessary.
- Your sweet potato puree is now ready to be used in various recipes or served as a side dish!
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Notes
Store leftover sweet potato puree in an airtight container in the refrigerator for up to 3-5 days.