Sweet Potato Puree

Perfectly creamy Sweet Potato Puree is one of our very favorite easy side dishes (and baby foods!). This is delicious in fall, takes less than 30 minutes, and can be flavored in all sorts of ways to suit your preferences. So yum.

Sweet Potato Puree

Quickly cooking sweet potatoes, then pureeing them into a puree, is an easy side dish to share with the family–no matter your kid’s ages. We love this in the fall since it’s naturally cozy, and it works as a holiday side dish or just an easy option for any day of the week.

This method is fast, as the sweet potato cooks on the stove top, and can be done ahead of time. Sweet Potato Puree reheats so well from either the fridge or the freezer.

Ingredients You Need

To make this recipe, here’s what you need to have on hand.

• Sweet potatoes: Look for orange-fleshed sweet potatoes (sometimes called “garnet yams”) for the best flavor in the finished dish.
• Olive oil or butter: You can add a little fat to this dish to add flavor and creaminess.
• Water, coconut milk, or reduced-sodium broth: You may need a little liquid to help blend the puree smoothly. Any of these options will work.
• Salt: You can salt this to taste. I often leave it as is, but taste it and see what you think.

Step-by-Step Instructions

Here’s a look at how to make this recipe for sweet potatoes. Scroll down to the end of this post for the full recipe and information.

1. Peel and dice the sweet potatoes.
2. Add to a steamer basket set in a pot filled with a few inches of water. Cover and bring to a simmer and cook until soft when poked with a fork.
3. Transfer to a food processor.
4. Blend smoothly. You may need to add a little liquid to get it to blend smoothly.

How to Store

Store the puree in an airtight container in the fridge for up to 5 days. Or freeze in an ice cube tray overnight, transfer to a freezer bag, remove as much air as you can and freeze for up to 6 months.

Thaw 1-2 cubes in a container overnight in the fridge or at room temperature for about an hour. Warm in 30-second increments, stirring in between, until warmed through.

Best Tips for Success

• Use orange-fleshed sweet potatoes for the most flavor.
• Peel the potatoes to start so the puree blends smoothly.
• Use a little water, coconut milk, or reduced-sodium broth if needed to help the potatoes blend.
• Season to taste with salt, if desired. (You may not need it.)
• Serve as a baby food with a spoon or in a reusable pouch, or as a side dish for family dinner.
• Add a dash of cinnamon, cumin, or Chinese Five Spice to add more flavor, if desired.

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• Peel the sweet potato. Dice into 1-inch cubes.

• Add a steamer basket to a pot filled with 2 inches of water set over medium heat. Add the sweet potato to the basket, cover, and bring the pot up to a simmer. Once the steam is visible, cook for 15-17 minutes until the potatoes are easily pierced with a fork.

• With a spoon, transfer the potatoes to a food processor fitted with the S blade. Process until the potatoes are completely broken down and a smooth puree forms, scraping down the sides as needed. Add 1 tablespoon liquid at a time, if needed, to help it blend.

• Serve warm.

• Store the puree in an airtight container in the fridge for up to 5 days. Or freeze in an ice cube tray overnight, transfer to a freezer bag, remove as much air as you can and freeze for up to 6 months.
• Thaw 1-2 cubes overnight in the fridge in a container or at room temperature for about an hour. Warm in 30-second increments, stirring in between, until warmed through.
• Use orange-fleshed sweet potatoes for the most flavor.

• Peel the potatoes to start so the puree blends smoothly.
• Use a little water, coconut milk, or reduced-sodium broth, if needed, to help the potatoes blend.
• Season to taste with salt, if desired. (You may not need it.)
• Serve as a baby food with a spoon or in a reusable pouch, or as a side dish for family dinner.
• Add a dash of cinnamon, cumin, or Chinese Five Spice to add more flavor, if desired.

Serving: 0.25cup, Calories: 106kcal, Carbohydrates: 23g, Protein: 2g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Sodium: 62mg, Potassium: 381mg, Fiber: 3g, Sugar: 5g, Vitamin A: 16031IU, Vitamin C: 3mg, Calcium: 34mg, Iron: 1mg