1. Preheat your oven to 400℉ (205℃). This high temperature is ideal for roasting as it helps caramelize the natural sugars in the sweet potatoes, enhancing their sweetness.2. Now, prick each sweet potato several times with a fork. This is essential as it allows steam to escape while they cook, preventing them from bursting in the oven.3. Next, place the pricked sweet potatoes on a sheet pan lined with foil. This will make for an easy cleanup afterward. Bake them in the preheated oven for about 45 to 50 minutes, until they are super soft. You can test their doneness by pressing gently on them; the flesh should give easily when tested with a fork.4. If you're short on time, consider using an Instant Pot. Place the washed and pricked sweet potatoes on a trivet inside the pot. Add 1 cup of water for a 6-quart model or 1 and a half cups for an 8-quart model, then secure the lid. Cook on high pressure for 18 to 27 minutes, depending on their size, allowing for a natural pressure release afterward.5. Once cooked, let the sweet potatoes cool slightly so you can handle them without burning your hands. This cooling step is necessary for easier peeling.6. Remove the skins from the sweet potatoes. They should come off easily after cooking. Discard the skins and place the flesh into a food processor fitted with an S-blade or a powerful blender.7. Blend the sweet potato flesh until smooth and creamy. You can add a bit of water or milk to achieve your desired consistency if necessary.8. Your Sweet Potato Puree is now ready! Serve it as a side dish, or use it in recipes calling for sweet potato puree.
- Tip 1: Each medium sweet potato yields about ¾ cup of sweet potato puree. Larger sweet potatoes will yield closer to 1 cup.
- Tip 2: You may want to add a bit of purified water, formula, breast milk, or 100% apple juice when pureeing the sweet potatoes to make them a bit looser.
- Tip 3: Allow the sweet potato puree to cool and then store it in an airtight container for up to 5 days.
- Tip 4: Store the cooled puree in a freezer-safe container for up to 3 months. Defrost overnight in the refrigerator and use as desired.
