This Sweet Potato Puree recipe offers three simple methods–baking, steaming, or the Instant Pot–to create a rich and creamy base for your favorite recipes, from pie filling and smoothies to baked goods or soups!
Make the perfect pureed sweet potatoes at home–they taste better than store-bought cans and are super simple to whip together (literally). So, what is sweet potato puree? It is a smooth, blended mixture of cooked sweet potatoes, often used as a base or ingredient in various dishes due to its naturally sweet and creamy texture. Whether you want the deep, caramelized flavor of baked sweet potatoes, a quick and easy Instant Pot method, or a nutrient-retaining steaming method, this puree recipe has you covered!
However you choose to make them, this recipe transforms humble sweet potatoes into a versatile, smooth, and naturally sweet base that can be used in various dishes. All you need is sweet potatoes, water for steaming, and some oil if you’re baking. Each method prepares the potatoes so they are easily mashable. Then, add the pureed sweet potato to your favorite dishes, from casseroles, dips, and pasta to pies and muffins, or even use it as homemade baby food!
For vegan recipes using sweet potato puree, try my Best Sweet Potato Hummus, Sweet Potato Cinnamon Rolls, or Sweet Potato Chocolate Muffins.
Ingredients
Sweet Potatoes: Choose firm, medium-sized sweet potatoes. Orange sweet potatoes are best for the sweetest flavor, but you can also use purple sweet potatoes or even yams for a milder-flavored yam puree if preferred. Wash them thoroughly, then pat them dry before preparing them.
Water: The steaming and Instant Pot cooking methods require water. If you prefer, you can also use vegetable broth to add a savory flavor.
Oil: The baking method requires a neutral-tasting oil like canola to prevent the potatoes from sticking to the pan and help enhance the natural sweetness. You can also use coconut or olive oil to add a richer flavor and slight taste variation.
How to Make Sweet Potato Puree
Method 1: Steaming
- Prepare Potatoes. Clean the sweet potatoes and dry them completely. Remove the outer skin with a vegetable peeler. Then, cut the potatoes into even cubes.
- Prepare Saucepan. Pour water into a large saucepan until it is about ¼ way full, then insert a steaming basket. Evenly distribute the cubed sweet potatoes in the basket and cover the pot with a lid.
- Boil water. Bring the water to a boil over medium-high heat. Steam the sweet potatoes for about 15 minutes or until fork tender.
- Cool. Remove the saucepan from the heat, remove the lid, and cool the potatoes for 10 minutes until they are safe to handle.
- Puree. Transfer the sweet potatoes to a food processor and blend until smooth. If you do not have a food processor, do this in the blender or mash the sweet potatoes by hand with a potato masher until smooth.
Method 2: Instant Pot
- Prepare Potatoes. Clean and dry the sweet potatoes completely. Remove the outer skin with a vegetable peeler. Then, cut the potatoes into even cubes.
- Prepare Instant Pot. Pour 2 cups of water into the Instant Pot and insert a steaming basket. Evenly distribute the cubed sweet potatoes in the basket and lock in the Instant Pot lid.
- Cook. Pressure cook the potatoes on HIGH for 5 minutes. Once done, naturally release the steam for 10 minutes, and then use the quick-release to alleviate the remaining pressure.
- Cool. Turn off the Instant Pot and remove the lid. Allow the sweet potatoes to cool until they are safe to handle, for about 10 minutes.
- Puree. Transfer the sweet potatoes to a food processor and blend until smooth. If you do not have a food processor, do this in the blender or mash the sweet potatoes by hand with a potato masher until smooth.
Method 3: Baking
- Prepare the Potatoes. Preheat the oven to 375°F. Clean and dry the sweet potatoes completely. Note that for this method, you do not need to peel or cube the potatoes. Use a fork to poke holes in the two sweet potatoes, then rub each with one teaspoon of neutral oil.
- Bake. Place the sweet potatoes in a baking dish and bake for 45-60 minutes, until tender and fragrant. If your potatoes are larger, they may need to bake for an extra 10-15 minutes. You will know they are cooked through when you can easily pierce the center of the potato with a fork.
- Cool. Remove the potatoes from the oven and allow them to cool until safe to handle, for about 15 minutes.
- Puree. Cut the sweet potatoes open lengthwise. Scoop out the flesh and transfer it to a food processor. Blend until smooth. If you do not have a food processor, do this in the blender or mash the sweet potatoes by hand with a potato masher until smooth.
Recipe Pro-Tips
- Clean potatoes before cooking. Place the sweet potatoes in a colander and rinse with cold running water, scrubbing away any dirt or debris with your hands or a scrubber. Pat the potatoes completely dry before continuing your chosen cooking method.
- Uniform cooking. For the best results, ensure your sweet potato pieces are of uniform size when cutting them for steaming or Instant Pop prep, or choose sweet potatoes that are the same size for baking. This ensures a smooth, consistent puree.
- Check for doneness. Use a fork or knife to test if the sweet potatoes are tender after the recommended cooking time. If they’re not soft enough, continue cooking until they reach the desired tenderness.
- Cool before blending. Allow the cooked sweet potatoes to cool slightly before blending. This helps you handle them safely, prevents the blender or food processor from overheating, and also achieves a smooth texture.
- Adjust consistency. If your puree seems too thick, add a small amount of water or a splash of milk or vegetable broth (depending on flavor preference) and blend thoroughly. Add just one tablespoon of liquid at a time.
Serving Suggestions
This puree sweet potato recipe is a versatile ingredient that can enhance a variety of sweet and savory dishes. If you’re wondering what to do with sweet potato puree, check out some of our favorite recipes below:
Storage Directions
- Refrigeration: Store puree in an airtight container in the refrigerator for up to one week.
- Freezing: Transfer puree to a freezer-safe airtight container – leaving a bit of space at the top to account for expansion – for up to 6 months. Thaw in the refrigerator overnight or defrost in the microwave.
- Reheating: Warm on the stovetop over low heat or in the microwave until heated through.
More Sweet Potato Recipes
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Method 1: Stovetop Steaming
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Pour water into a saucepan and cover with a steaming basket. Evenly distribute the cubed sweet potatoes in the basket and cover the pot.
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Bring the water to a boil over medium-high heat. Steam the sweet potatoes for 15 minutes, until fork tender.
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Remove the saucepan from the heat. Remove the lid and cool the potatoes for 10 minutes until they are safe to handle.
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Transfer the sweet potatoes to a food processor and blend until smooth. If you do not have a food processor, do this in the blender or mash the sweet potatoes by hand with a potato masher until smooth.
Method 2: Instant Pot
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Pour 2 cups of water into the Instant Pot and insert a steaming basket.
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Evenly distribute the cubed sweet potatoes in the basket and lock in the Instant Pot lid.
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Pressure cook the potatoes on HIGH for 5 minutes. Naturally release the steam for 10 minutes and then quick-release the remaining pressure.
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Turn off the Instant Pot and remove the lid. Allow the sweet potatoes to cool until safe to handle, about 10 minutes.
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Transfer the sweet potatoes to a food processor and blend until smooth. If you do not have a food processor, do this in the blender or mash the sweet potatoes by hand with a potato masher until smooth.
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Store the potato puree covered in the refrigerator for up to one week.
Method 3: Baking
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Preheat the oven to 375°F. Clean the sweet potatoes and dry them completely. For this method you do not need to peel or cube the potatoes.
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Use a fork to poke holes in the two sweet potatoes, then rub each with one teaspoon of neutral oil to coat.
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Place the sweet potatoes in a baking dish and bake for 45-60 minutes, until tender and fragrant. If your potatoes are larger they may need to bake for an extra 10-15 minutes. You will know they are cooked through when you can easily pierce them with a fork in the center part of the potato.
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Remove the potatoes from the oven and allow them to cool until safe to handle, about 15 minutes.
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Cut the sweet potatoes open. Scoop out the flesh and transfer it to a food processor. Blend until smooth. If you do not have a food processor, do this in the blender or mash the sweet potatoes by hand with a potato masher until smooth.
-
Store the potato puree covered in the refrigerator for up to one week.
- Refrigeration: Store puree in an airtight container in the refrigerator for up to one week.
- Freezing: Transfer puree to a freezer-safe airtight container – leaving a bit of space at the top to account for expansion – for up to 6 months. Thaw in the refrigerator overnight or defrost in the microwave.
- Reheating: Warm on the stovetop over low heat or in the microwave until heated through.
Recipe Pro-Tips
- Clean potatoes before cooking. Place the sweet potatoes in a colander and rinse with cold running water, scrubbing away any dirt or debris with your hands or a scrubber. Pat the potatoes completely dry before continuing your chosen cooking method.
- Uniform cooking. For the best results, ensure your sweet potato pieces are of uniform size when cutting them for steaming or Instant Pop prep, or choose sweet potatoes that are the same size for baking. This ensures a smooth, consistent puree.
- Check for doneness. Use a fork or knife to test if the sweet potatoes are tender after the recommended cooking time. If they’re not soft enough, continue cooking until they reach the desired tenderness.
- Cool before blending. Allow the cooked sweet potatoes to cool slightly before blending. This helps you handle them safely, prevents the blender or food processor from overheating, and also achieves a smooth texture.
- Adjust consistency. If your puree seems too thick, add a small amount of water or a splash of milk or vegetable broth (depending on flavor preference) and blend thoroughly. Add just one tablespoon of liquid at a time.
