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
Scale
- 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