How To Make Sweet Potato Puree

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.

How To Make Sweet Potato Puree l

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!

How To Make Sweet Potato Puree l

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.

How To Make Sweet Potato Puree l
Loosely close the tin foil around the sweet potato and let it cool. My house smells like Thanksgiving….siiiighhhhh!

How To Make Sweet Potato Puree l
For Puree: 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 a older toddler!

How To Make Sweet Potato Puree l
Then cut the sweet potato into large chunks.

How To Make Sweet Potato Puree l
Now it’s time to use your blender or a food processor. Oh and add any juices that were left in the tin foil!

How To Make Sweet Potato Puree l
Blend the sweet potatoes until smooth… almost there!

How To Make Sweet Potato Puree l
There! You will wanna grab some freezer safe baggies or small freezable containers.

How To Make Sweet Potato Puree l
Measure out 2 tablespoons into freezable “snack size” baggies or containers.

How To Make Sweet Potato Puree l
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 stock up on 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!

Enjoy! And if you give this recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

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4 Responses to “How To Make Sweet Potato Puree”

  1. #
    Tiffany — October 23, 2010 at 1:13 am

    We LOVE sweet potatoes, what a great idea to have later in the seasons!

  2. #
    A Feast for the Eyes — October 25, 2010 at 3:00 pm

    Ooooooooooh, look at the caramelization on that sweet spud! So many possibilities. Sweet potatoes and pumpkin are so high on my "love it" list that I make it year-round. So healthy, too!

  3. #
    Rosemary — June 23, 2014 at 5:06 pm

    Hi, would you add the water to thin out the consistency after freezing and defrosting and right before serving? Or while you are pureeing it and before freezing it? I was reading on another website that you should freeze the other half to minimize waste. I’m not sure why you couldn’t just puree it all at one time! Thank you!

    • Laurie McNamara replied: — July 14th, 2014 @ 9:27 am

      Hi Rosemary! I really think you could do either! 🙂

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