Sweet Potato Puree

There are lots of foods you eat in puree form many without giving it a second thought, like applesauce and hummus. This sweet potato puree recipe will add another one to the mix. Well, sweet potatoes might not be the most but that might change going forward.

Not only are sweet potatoes tasty, but packed with nutrients. Younger eaters usually approve of them, so this sweet potato purée is a dish parents, kids and babies will all enjoy.

Sweet Potato Puree Ingredients

• Milk: Use whole milk for this puree, as skim or 2% just doesn’t have enough weight for the texture you want.
• Heavy whipping cream: Heavy whipping cream helps bring this recipe together, adding flavor and binding the few simple ingredients.
• Sweet potatoes: As portioned out here, you will use 2 pounds of sweet potatoes. Make sure they are fully peeled and chopped into even cubes.
• Salt: The salt will be used in two steps, so make sure to measure it out and keep it divided.
• Pepper: Just a dash of pepper is all you need to give a nice little edge to this sweet potato puree.
• Butter: The butter must be divided so it mixes into the puree evenly. Chop it into portions as soon as you remove it from the fridge.

Directions

Step 1: Heat the milk and cream

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In a small saucepan, heat the milk and cream until they are warm and then hold this blend on low heat.

Step 2: Boil the sweet potatoes

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Meanwhile, place the sweet potatoes in a stock pot and add water to cover. Season the water with a 1/2 teaspoon of salt and bring to a boil. Then reduce the heat and cook the sweet potatoes, uncovered, until they are very tender. This will take 15 to 20 minutes. Drain the sweet potatoes and return them to the pan. Stir in 10 tablespoons of cubed butter, the remaining 1 teaspoon salt and the pepper, stirring until the butter has melted.

Step 3: Puree the potatoes

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Add the warm milk and cream mixture a little bit at a time to the pot with buttered sweet potatoes and gently mash until they have combined. Place the mixture in a food processor and puree it until it’s smooth, scraping the sides of the processor as needed. Transfer the puree to a serving dish and top it with the remaining 2 tablespoons of butter to serve.

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Sweet Potato Puree Variations

• Add cinnamon and nutmeg: Mixing 1/4 teaspoon of nutmeg and 1/2 teaspoon of cinnamon into this puree will make it a perfect side dish for the winter holidays.
• Swap in some butternut squash: You can swap out half of the sweet potato for butternut squash cubes to make a slightly less sweet and more nuanced version of this puree.
• Mash it instead: Instead of pureeing the sweet potatoes in a food processor, you can simply hand mash them.

How to Store Sweet Potato Puree

This puree will keep well in the fridge for up to four days. Make sure it is sealed in airtight containers and can be reheated in the microwave or in a pan on the stove.

Can I freeze this puree?

This puree will not freeze well because the consistency will change. It is also prone to forming ice crystals, so enjoy it fresh or as a refrigerated leftover.

Creamy Sweet Potato Puree Tips

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What should I serve with this sweet potato dish?

Savory meats and hearty green vegetables are your best bets when it comes to sweet potato dishes.

Is this a healthy recipe?

As noted, sweet potatoes are packed with nutrients. But there’s a fair amount of fat present due to the amount of butter used here, so balance your expectations.

Can I use a vegan butter?

Absolutely, you can swap out the butter for a vegan substitute and follow all of their steps just the same.