Why reach for a can when you can easily purée sweet potatoes at home? Homemade sweet potato purée is creamier, thicker and sweeter than the canned version. Once you try it you'll never want to go back!
I used to buy cans of sweet potato purée from the grocery store, whether using for baked goods or for serving as the perfect side dish. Yes, it's more expensive than sweet potatoes (triple the price!), but I viewed it as the cost of convenience due to the fact that I had never envisioned making it myself.
But after my first baby started on solid foods, I took more of an interest in making food from scratch, starting with the sweet potato purée that she was eating. And I thought to myself, I definitely could make this on my own!
The process is super simple: cook a sweet potato (bake, boil or steam), remove the skin and blend. That's seriously it!
And when comparing them side by side, the homemade version was clearly the winner, in terms of both taste and texture. And given I meal prep sweet potatoes regularly to use in recipes throughout the week, it's easy to use one for sweet potato purée to have on hand in the fridge!
Why You'll Love this Sweet Potato Purée
- Silky smooth and creamy texture
- Naturally sweet flavor - no extra ingredients needed
- Nutritious
- Versatile
- Kid-friendly
- Easy!
Which Sweet Potatoes to Use?
There are many different varieties of sweet potatoes, but typically in grocery stores you'll see several main types: Beauregard, Garnet, Hannah, Japanese, Jewel and Purple. These range in color and sweetness, but all are good options for puréeing!
I usually use Beauregard or Jewel sweet potatoes for puréeing because of their vibrant orange flesh (and their availability in stores). For me it is more about aesthetics, as I'll use white sweet potatoes (Hannah) in vanilla frosting and purple sweet potatoes in smoothies.
When choosing sweet potatoes, look for firm ones that are uniform in color with smooth skin. Avoid ones with soft spots, discolorations or cracks in the skin.
How to Make Sweet Potato Purée
Homemade sweet potato purée is incredibly simple. For starters, you only need one ingredient - the sweet potato itself!
Step 1: Cook the Sweet Potatoes
I usually use the oven or the Instant Pot to cook the sweet potatoes. Boiling is an option as well but requires the most effort (i.e., peeling while raw and cutting).
Baking Method:
- Preheat the oven to 400 degrees F. Wash and dry the sweet potatoes well.
- Place sweet potatoes in a 12-inch cast iron skillet.
- Poke each potato 4 times with a fork and bake for 50-60 minutes (more time for larger sweet potatoes). They are ready when a knife can easily slide in and out.
Instant Pot (Pressure Cooker) Method:
- Place the sweet potatoes in the Instant Pot using the steamer basket.
- Add 1 cup of water and cook for 15-25 minutes on manual high heat with the valve on sealed (more time if the sweet potatoes are large).
- Release the steam and the skin will peel right off.
Boiling Method:
- Peel the sweet potatoes and cut into roughly 1-inch cubes.
- Bring a large pot of water to a boil and add the sweet potato cubes. Use enough water so that the sweet potatoes are fully submerged.
- Reduce to low heat and cook for 15-20 minutes until pieces are fork-tender.
Step 2: Purée the Sweet Potatoes
If baking or using the Instant Pot, cut the sweet potatoes lengthwise in half, scoop out the flesh and transfer to a blender (or food processor). Blend on the lowest speed and slowly increase to a higher speed. Do not add water. Instead, use a tamper to move the puree into the blade if needed.
Once it is fully blended and no chunks remain, transfer to an airtight container and store in the refrigerator for up to 5 days.
Recipe Tips
- Cook the sweet potatoes properly. Undercooking will prevent the sweet potatoes from blending easily. Overcooking will make them too watery (and will also affect the flavor). The best way to know that they are properly cooked is when a knife can very easily slide all the way in and all the way out!
- Don't get any of the skin in the blender. Normally I am a proponent of eating the skin due to its nutritional benefits, but for a purée we are only interested in the flesh.
How to Use Sweet Potato Purée
The reason why I love having this purée on hand is because it is so versatile! You can use it in any of the following ways:
Side dish: I love serving it hot with vegan butter, fresh thyme or other herbs and a little salt alongside a hearty entrée.
Baked goods: Use sweet potato purée to make muffins, cupcakes and chocolate cake. And I love these sweet potato brownies!
Breakfast: Add to oatmeal or any breakfast bowl with other simple ingredients such as almond butter, fresh blueberries and homemade granola.
Savory dishes: Use for any savory meal such as these sweet potato enchiladas or this vegan sweet potato casserole.
Baby food: The reason I started making it in the first place!
Health Benefits of Sweet Potatoes
Sweet potatoes are rich in vitamin A, manganese and vitamin B6 and is also a source of vitamin C, potassium, fiber, calcium, iron, magnesium and copper.
One sweet potato provides almost seven times more vitamin A than a russet potato. Its orange color is due to the beta carotene, which ultimately converts to vitamin A. Vitamin A is well known for its positive effects on vision, but also helps with bone health and bolstering your immune system.
More Sweet Potato Recipes
If you're like me and cook multiple sweet potatoes at once, try these delicious recipes as well!
I hope you enjoy this simple recipe for sweet potato purée! If you make it, please comment below or tag me @eatingbyelaine so I can see your creamy creations!
Print
The Easiest Sweet Potato Purée
- Total Time: 1 hour
- Yield: 4 1x
- Diet: Vegan
Description
Why reach for a can when you can easily purée sweet potatoes at home? Homemade sweet potato purée is creamier, thicker and sweeter than the canned version. Once you try it you'll never want to go back!
Ingredients
- 2 large sweet potatoes
Instructions
- Bake the sweet potatoes (instructions for Instant Pot and boiling methods are in notes below). Preheat oven to 400 degrees F. Place sweet potatoes in a 12-inch cast iron skillet and poke each potato 4 times with a fork. Bake for 50-60 minutes (larger sweet potatoes require more time). They are ready when a knife can easily slide in and out.
- Blend. Cut the sweet potatoes lengthwise in half, scoop out the flesh and transfer to a blender (or food processor). Blend on the lowest speed and slowly increase to a higher speed. Do not add water. Instead, use a tamper to move the puree into the blade if needed.
- Serve. Serve immediately or transfer to an airtight container. Store in the refrigerator for up to 5 days.
Equipment
Buy Now → Notes
Instant Pot (Pressure Cooker) Method:
- Place the sweet potatoes in the Instant Pot using the steamer basket.
- Add 1 cup of water and cook for 15-25 minutes on manual high heat with the valve on sealed (more time if the sweet potatoes are large).
- Release the steam and the skin will peel right off.
Boiling Method:
- Peel the sweet potatoes and cut into roughly 1-inch cubes.
- Bring a large pot of water to a boil and add the sweet potato cubes. Use enough water so that the sweet potatoes are fully submerged.
- Reduce to low heat and cook for 15-20 minutes until pieces are fork-tender.
- Cook Time: 60
- Category: Side Dish
- Method: Blender
Leave a Reply