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Sweet Potato Puree

5 from 116 votes
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This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

This quick and easy Sweet Potato Puree is a simple recipe made with just a few ingredients and suitable for babies or use in other baking recipes.

The recipe also includes delicious add-ons to make ultra-smooth creamy sweet potato puree in just 15 minutes.

Sweet Potato Puree
Table of contents

Why Are Sweet Potatoes Good?

Sweet potatoes are amazing for many reasons.

It’s high in beta carotene boosting Vitamin-A production and making our immune system stronger.

Then it’s also an excellent puree for baking. You can, for example, make my sweet potato brownies or sweet potato tots.

If you have egg allergies, sweet potato puree is a great natural egg replacer, as you can swap an egg for three tablespoons of puree in most baked recipes.

Overall, sweet potatoes are high in fiber and lower in carbs than potatoes, and kids love them! It’s the perfect side dish to Broiled Pork Chops, Oven Baked Pork Chops, or Blackened Chicken.

How To Make Sweet Potato Puree

All you need to make a smooth sweet potato puree is to pick the right sweet potatoes.

The best kind to make this puree are orange sweet potatoes because they are sweeter than purple ones, and white sweet potatoes are starchy.

Ingredients

  • Sweet Potatoes – Prefer orange skin sweet potatoes peeled and cubed.
  • Water
  • Butter – You can use regular butter or dairy-free butter alternatives.
  • Garlic
  • Salt and Pepper

Cutting Sweet Potatoes

First, peel the sweet potatoes with a veggie peeler.

Then, cut them into small 1-inch cubes. You can use a kitchen knife or a potato cuber tool.

Cooking Sweet Potatoes

There are three options for cooking sweet potatoes and making puree from them.

  • Boiling – Bring a large pot filled with water over medium-high heat. Bring the water to a boil, add the sweet potato cubes, reduce the heat to a simmer, cover the saucepan with a lid and cook for 10 to 14 minutes or until fork-tender.
  • Steaming Sweet Potatoes – Place the sweet potato cubes in a steamer basket. Place the basket in a saucepan filled with boiling water at the bottom. Cover the saucepan with a lid and steam it for 15 to 18 minutes or until a fork can be inserted easily into the sweet potatoes.
  • Roasting – To add flavors to the pure, try roasting sweet potato cubes. Preheat oven to 400°F (200°C), line a baking sheet with lightly oiled parchment paper. Then, place the cubes on a large baking sheet in a single layer and bake for 15 to 20 minutes, shaking halfway. When the cubes get golden brown, remove them from the oven.

Cooling Down

The trick to making the best sweet potato puree is to cool down the cooked vegetables in a sieve. Let the cubes steam out before mashing or pulsing in a food processor.

This matters or the puree will contain more water and be less thick and creamy.

How to make Sweet Potato PureeHow to make Sweet Potato Puree

Puree vegetable

There are two main ways to puree any cooked vegetables.

  • Food Processor – This is the best method if you are going to use this sweet potato puree for babies or to bake sweet potato brownies. This technique makes the puree ultra-smooth and perfect for baking. First, place the cooked sweet potato cubes in a food processor. Then, using the S-blade attachment, blend until smooth and no lumps show.
  • Potato Masher – This is the best method if you want a rough puree with a few lumps and chunks. This is great for a shepherd’s pie or for older babies who start to enjoy bites of food. Place the cooked sweet potato cubes in a large mixing bowl and use the potato masher to mash the cubes into a puree.

Flavoring

Now that the sweet potato puree is ready, you have two options for flavoring.

You can keep it plain for baking.

If, instead, you want to add flavors, stir in two tablespoons of butter or olive oil, a pinch of salt, pepper, and garlic powder.

Then, return the puree to a saucepan over low-medium heat and cook it, stirring until warm and the butter has melted.

You can also add a pinch of cinnamon or nutmeg to add fall flavor to the puree.

Sweet Potato Puree

Serving

Serve sweet potato puree on its own or as a side dish to meat dishes like:

Or use the puree to make dishes like:

Sweet Potato Puree For Babies

If you are using this recipe for babies, keep it simple at first, using only sweet potatoes.

Then, as your baby grows up, add a dollop of milk, butter, and some flavors like garlic, cumin, nutmeg, and more.

Storage Instructions

Sweet potato puree stores well in an airtight container and can be refrigerated for up to 3 days.

You can freeze sweet potato puree in zip-lock bags or ice cube trays to freeze small, single-serve puree servings for babies.

Thaw the puree the day before in the fridge or few hours at room temperature in a bowl.

Frequently Asked Questions

Below are my answers to your most common questions about this recipe.

Can I Use Other Sweet Potato Variety To Make Puree?

Yes, technically, any sweet potato or yam can be turned into puree. But it’s better to use orange sweet potato puree for baking brownies, cakes, and cookies.
Other sweet potatoes are starchy and less sweet and won’t taste as good in baking.

Can I Air Fry Sweet Potatoes?

You can air fry the sweet potato cubes if you don’t have an oven or don’t want to boil them.
However, it’s recommended to spray a bit of oil around the cubes before air frying.
It will also create a tougher dry layer around the cubes, which adds taste and texture to puree as a side dish.
But, this is not the recommended way to cook sweet potatoes for a puree made for baking.

More Sweet Potato Recipes

Below are some more recipes using sweet potatoes:

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Sweet Potato Puree

Sweet Potato Puree

This Sweet Potato Puree is a simple recipe made with just one ingredient and suitable for babies or for baking other recipes. Plus, this recipe includes delicious add-ons to make ultra-smooth creamy sweet potato puree.
Prep: 15 minutes
Total: 15 minutes
Yield: 4 servings (100g/40z)
Serving Size: 1 serving
5 from 116 votes

Ingredients

Optional flavors – if not for baking

  • 2 tablespoons Butter
  • 2 tablespoons Almond Milk
  • 2 Garlic Cloves crushed
  • ½ teaspoon Salt
  • teaspoon Nutmeg
  • teaspoon Ground Pepper
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

Instructions

  • Peel and cut the sweet potatoes into 1-inch cubes.
  • Bring a large pot of water to a boil over medium-high heat. Add the sweet potato cubes, reduce to medium heat to simmer, and cover with a lid.
  • Cook for about 10-15 minutes or until fork tender.
  • Drain in a sieve over the sink and let them steam out for 10 minutes.
  • Place the cooked sweet potato cubes in a food processor. Add the remaining ingredients if used as a side dish, or keep it plain if you intend on using the puree for baking sweet food like sweet potato brownies.
  • Process until smooth and no lumps show.

Serving as a side dish

  • Serve with more butter or olive oil and fresh chopped herbs like Italian parsley.

Storage

  • Store in the fridge in a sealed container for up to 3 days or freeze for up to 3 months. Thaw in the fridge the day before.
Tried this recipe?Mention @sweetashoneyrecipes
Serving Size: 1 serving
Yield: 4 servings (100g/40z)
Serving: 1servingCalories: 151.5kcal (8%)Carbohydrates: 23.4g (8%)Fiber: 3.5g (15%)Net Carbs: 19.9gProtein: 2g (4%)Fat: 5.9g (9%)Saturated Fat: 3.6g (23%)Polyunsaturated Fat: 0.3gMonounsaturated Fat: 1.5gTrans Fat: 0.2gCholesterol: 15.1mg (5%)Sodium: 408.1mg (18%)Potassium: 391mg (11%)Sugar: 4.8g (5%)Vitamin A: 16263.3IU (325%)Vitamin B12: 0.01µgVitamin C: 3.2mg (4%)Calcium: 48mg (5%)Iron: 0.7mg (4%)Magnesium: 29.1mg (7%)Zinc: 0.4mg (3%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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The recipes, instructions, and articles on this website should not be taken or used as medical advice. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates.

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