An easy step-by-step on how to make sweet potato puree. Whether it’s for dessert or for baby food, this is the easiest way to whip up sweet potato puree.
Whether it’s for baking, cooking or baby food you can just follow these basic steps to make a simple sweet potato puree! All you need is a blender or food processor! Save your money and make it yourself!
First pre-heat your oven to 400 degrees. Grab a sweet potato, yam or whatever you call it in your house (make sure you wash it). Line a cookie sheet with foil or use a glass baking dish. With the skin on, roast for 40 – 60 minutes depending on its size. I have a giant one so at the 40 minute mark, I’ll test it with a knife. If you meet any resistance it needs to go in for longer.
*Or steam in a large steamer over simmering water until you meet zero resistance when you insert a sharp knife.
Loosely close the tin foil around the sweet potato and let it cool. My house smells like Thanksgiving….siiiighhhhh!
Peel the sweet potato when the sweet potato is cool enough to handle.
For Baby Food:
Leave the skin on and add it to the blender or food processor. You might have to add some warm water to thin it out for a first food.
But leave chunky if it is an older toddler
Then cut the sweet potato into large chunks.
Now it’s time to use your blender or a food processor. Oh and add any juices that were left in the tin foil!
Blend the sweet potatoes until smooth… almost there!
There! You will wanna grab some freezer safe baggies or small freezable containers.
Measure out 2 tablespoons into freezable “snack size” baggies or containers.
Make sure to get out as much air as possible and lay the bags flat in your freezer. They should last frozen up to 2-4 months. To defrost run the bag over room temp water.
For Baby Food:
Double this recipe and then portion the sweet potato puree into ice cube trays. Then cover with foil and freeze until COMPLETELY frozen. When frozen store in a freezer safe gallon size bag and reheat in a sauce pan or microwave in a microwave safe bowl, whichever you prefer. I would also stock up on inexpensive ice cube trays because you will need quite a few to portion out the puree.
*Adjust thickness by infant/toddlers age by how long you process the puree. Thinner (by adding warm water) for infants and thicker (leave it more chunky) for toddlers who can handle a thicker consistency!
ALWAYS Check and make sure to test the puree yourself so it’s not too hot and won’t burn the baby or child!
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