Sweet Potato Puree
This creamy sweet potato puree is rich in flavor, packed with nutrients, and incredibly versatile. Whether as a side dish, baby food, or a healthy meal component, this easy recipe delivers a smooth, naturally sweet, and delicious result every time.
Equipment
- Vegetable peeler
- Sharp knife
- Cutting board
- Steamer basket or pot
- Blender, food processor, or potato masher
- Measuring cups and spoons
Ingredients
- 2 large sweet potatoes peeled and chopped
- 2 tbsp unsalted butter or coconut oil for dairy-free
- ¼ cup milk or almond milk for dairy-free
- ½ tsp salt
- ½ tsp cinnamon optional, for added warmth
- 1 tbsp maple syrup or honey optional, for extra sweetness
Instructions
- Prepare the sweet potatoes – Wash, peel, and chop them into even-sized cubes.
- Cook the sweet potatoes – Boil in water for 15-20 minutes or steam until fork-tender.
- Drain and transfer – Drain well to prevent excess moisture, then transfer to a blender or food processor.
- Blend until smooth – Add butter, milk, salt, and cinnamon (if using). Blend until creamy. Adjust the texture by adding more liquid if needed.
- Taste and serve – Adjust seasonings as desired and enjoy warm!
Notes
Notes & Tips
- For extra flavor, try adding roasted garlic or smoked paprika.
- To make it vegan, swap out butter for olive oil or coconut oil.
- For baby food, blend with a bit more liquid for a thinner consistency.
Storage & Reheating Instructions
- Refrigeration: Store in an airtight container for up to 5 days.
- Freezing: Freeze in portions using an ice cube tray for up to 3 months.
- Reheating: Warm in a saucepan over low heat, adding a splash of milk or water if needed.
Nutritional Information (Per Serving)
- Calories: ~150
- Carbohydrates: 30g
- Protein: 2g
- Fat: 5g
- Fiber: 4g
- Vitamin A: 300% DV