Sweet Potato Puree (2-Ingredients)
This smooth sweet potato purée is incredibly versatile, Serve it as a flavorful side dish with dinner or use it as homemade baby food. Made from roasted sweet potatoes, its great for meal prep or freezing ahead for busy days.
Servings: 8 servings
Calories: 47kcal
Ingredients
- 3 lbs Sweet potatoes
- 1 Tablespoon Olive oil
Instructions
To Roast the Sweet Potatoes:
- Thoroughly wash the sweet potatoes. Pat dry, slice in half and place cut side down on a parchment lined baking tray.
- Drizzle the olive oil over the sweet potatoes being sure to cover both the cut side and the skin side. Roast at 425 degrees for about 30 minutes (until fork tender).
To Microwave the Sweet Potatoes:
- Wash the sweet potatoes and pat dry. Then use a fork to poke each one about 5 times.
- Place them on a microwave safe plate and use the "potato" button on your microwave to cook. They will be done when they are fork tender.
Puree the Sweet Potatoes after cooking with either method:
- Squeeze the cooked sweet potato out of its skin and into a high speed blender and puree until smooth. Add liquid a Tablespoon at a time if you want a thinner puree. Once pureed, stir in any additional seasonings you'd like.
- Serve immediately, refrigerate for up to a week, or freeze in cubes for up to 2 months.
Notes
- Homemade purees can be kept in the fridge up to a week in an airtight container. I keep mine in small mason jars like these, for baby food on the go.
- 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.
Nutrition
Calories: 47kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 44mg | Potassium: 152mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6413IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
