pat dry with a paper towel and poke a few times with a fork
cut up into evenly sized cubes
spread on a parchment lined baking sheet and drizzle with olive oil
sprinkle with kosher salt and pepper (optional)
roast at 425 degrees for 30-45 minutes (until fork tender)
if steaming the sweet potatoes:
wash potatoes well
peel the sweet potatoes
cut them into large chunks
place them in a steamer basket in a pot with about 2 inches of water
steam until fork tender (about 20 minutes)
to puree sweet potatoes after cooking with either method:
place sweet potatoes in the blender and add a tablespoon of water at a time (I use the vitamix) and puree till smooth
refrigerate for up to a week, or freeze in cubes for up to 2 months.
homemade purees can be kept in the fridge up to a week in an airtight container. I like to keep mine in small mason jars like these.to freeze the puree, portion into trays like this, and then once frozen, store in a freezer safe air tight container (like a zip top bag) for up to 2 months.