Sweet Potato Puree
Making homemade sweet potato purée works is easy and there's little hands-on work involved. It keeps refrigerated for several days and can be frozen. Eat it as a savory side dish and for baking recipes, just like you would canned puree.
Servings 2 cups
Ingredients
- Sweet potatoes
- Aluminum foil optional
Instructions
- Preheat oven to 350°F (180°C).
- Wash and scrub the unpeeled sweet potatoes, wrap each potato in foil, and put them on a baking sheet. Or line the sheet with a large piece of aluminum foil, place the sweet potatoes on top and close the paper, wrapping all of them.
- Baking: it takes anywhere from 45 minutes to over an hour depending on the size of the sweet potatoes. They should be fork-tender or very easily pierced with a knife. The inside will be very soft.
- Remove from the oven, unwrap and cut each sweet potato in half.
- Scrape the pulp with a spoon and put it in the bowl of the food processor and process until smooth and creamy.
- Draining: if the puree is too wet, transfer it to a colander set atop a bowl. You can add a cheesecloth before adding the sweet potato pulp. Let the puree drain for a few hours. The liquid will be collected in the bowl.
- Transfer the thick puree to a sealed container and keep it refrigerated until ready to use. It keeps for several days.
- Or keep it in the freezer for a month in an airtight container. Thaw for a few hours in the fridge before using.
Notes
Sweet potatoes: try to bake similar-sized potatoes so they take about the same time.
Storing: the drained pumpkin puree lasts a week in the refrigerator in a sealed or airtight container. Always taste or smell it before using it. You will find it's mildly acidic and pungent when it starts to go bad.
Freeze it in an airtight container and defrost it in the refrigerator. If you see that it collected water after it thaws, drain before using it.
