Homemade sweet potato purée is a great way to use up sweet potatoes and to add some colorful nutrition to your meals. This tutorial will teach you how to make it, and how to use it in more than 15 different ways!

Overhead image of sweet potato puree in a glass container set on a marble table

How to make sweet potato purée

There are three main steps in making homemade sweet potato purée: cooking (I prefer roasting), peeling and puréeing. Yes, that is it! 

The cooking and the puréeing steps can be modified to suit your kitchen, equipment, and schedule. Here are the steps, and options for each step. 

Cooking

You can cook the sweet potatoes by…

  • Roasting 
  • Boiling 
  • Steaming 
  • Using canned 

I prefer to roast my sweet potatoes for homemade sweet potato purée. Not only is it very hands-off and requires little to no prep, but it creates a deeper, toastier flavor in the end result. 

To roast the sweet potatoes: prick sweet potatoes all over with a fork. Roast at 425-degrees until skins are wrinkly and potatoes are very tender, 50–60 minutes. Let cool slightly, then peel off skins; purée as directed. 

To boil the sweet potatoes: bring a pot of water to a boil. Meanwhile, peel and cut sweet potatoes into 1-inch chunks. Add sweet potato chunks to boiling water and cook until tender, about 20 minutes. Let cool then purée as directed. 
* you can cut down on prep time by using frozen diced sweet potatoes. 

To steam the sweet potatoes: peel and cut sweet potatoes into 1-inch chunks. Transfer to a steamer basket and steam until tender, 20–30 minutes. Let cool then purée as directed. 

To use canned sweet potatoes: drain and rinse (optional), then purée as directed. Most canned sweet potatoes are sold in syrup, which is why it’s essential to drain them before puréeing. I also like to rinse them to remove excess syrup, but that is purely preference.

Peeling 

Pretty straight-forward, but if the potatoes are still a little too hot to peel, use a paper towel to assist in peeling. 

Puréeing 

You can purée using…

I prefer a food process for puréeing my sweet potatoes. It’s quick, efficient, and I always have it within reach. 

If you don’t have one, or prefer to use one of the above-mentioned blending options, go right ahead! Here are a few tips:

  • If using a blender, I recommend using a high-powered blender for the best results. 
  • An immersion blender will also do the trick, but be sure to use a tall, slender container or bowl to hold the potatoes. This will help with the efficiency of blending. 
  • A ricer is a great overall option, creating a silky, smooth mash.
  • Don’t want to blend? You can also use a stand mixer or hand-held mixer. This will create more of a mashed consistency and may contain a few small chunks. 
  • Likewise, you can use a potato masher to mash the potatoes into a purée, this will also contain a few small chunks, but that shouldn’t be a problem for most recipes. 
Slices of sweet potato bread layered on a serving board

How to use sweet potato purée

  • Soups 
    • Use as a base for a creamy bisque (swap in sweet potato purée for butternut squash in this bisque).
  • Smoothies 
    • Add to smoothies for additional nutrition and to add a creamy consistency.
  • Baby food 
  • Side dishes 
    • Add fresh herbs, black pepper and butter or cream to puréed sweet potatoes. 
    • Make a healthier Sweet Potato Casserole by skipping the syrupy canned stuff in favor of this homemade sweet potato purée. 
  • Baked goods
  • Use as an oil substitution in baked goods
  • Pancakes or waffles
    • Use a ½ cup purée in place of the eggs in these Oat pancakes
  • Sweet snack 
    • Use purée to make this Sweet Potato & Apple Puree.
    • Or stir in some cinnamon and butter and top with a drizzle of pure maple syrup.
  • Fillings
  • Dips
    • Sweet Potato Harissa Hummus (coming soon!)
  • Risotto 

How to store sweet potato purée

Refrigerate

Store cooled sweet potato purée in an airtight container in the refrigerator for up to 1 week. 

Freeze

Scoop cooled sweet potato purée into large rubber ice cube trays; transfer to freezer and freeze solid. 

Remove frozen cubes from tray and transfer to a reusable resealable bag. 

When ready to use, remove desired amount of frozen cubes from bag, thaw in refrigerator overnight, or on the counter for a few hours, and use as directed. 

Frozen sweet potato purée will last up to 3 months in the freezer. 

Overhead image of sweet potato puree in a glass container set on a marble table

Make sure to tag me @ZESTFULKITCHEN ON INSTAGRAM or comment below if you make this sweet potato purée!

To pin this recipe and save it for later, you can click the button on any of the photos, or the red button on the side bar or below the recipe. Happy cooking!

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Overhead image of sweet potato puree in a glass container set on a marble table

Sweet Potato Purée

  • Author: Lauren
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 2 cups (can easily be doubled) 1x
  • Category: Side dish
  • Method: Oven
  • Cuisine: Amercican

Description

Smooth and creamy, add sweet potato purée to soups, baked goods, smoothies and more. Or, add some spices and seasonings and serve as s side dish!


Ingredients

Scale
  • 2 medium sweet potatoes

Instructions

Heat oven to 425°F; line a baking sheet with foil.

Prick the surface of two medium sweet potatoes with a fork and arrange on prepared baking sheet. Roast sweet potatoes until skins are wrinkly and a steak knife easily slides into potatoes, 50–60 minutes.

Let potatoes cool slightly, then peel and discard (or snack on!) skins.

Transfer potato flesh to a food processor or blender and process until completely smooth.



Nutrition

  • Serving Size: ½ cup
  • Calories: 52
  • Sugar: 4g
  • Sodium: 21mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 1g
  • Cholesterol: 0mg

Keywords: Sweet potato puree, sweet potato puree baby food, homemade sweet potato puree, pureed sweet potato

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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

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Comments

  1. Need help with canning sweet potatoes that have been already baked and peeled. Do you know a process I can use?

    1. Hi Marilyn, for food safety reasons, I do not recommend canning this puree. However, you can freeze it for up to 6 months! I would transfer the puree to a zipper-lock bag, remove the air, and press flat. Freeze flat until frozen, then you can stack or wedge it easily in the freezer between things.