This is the first post in what I am calling the “Take This Recipe and Go” series. You don’t want to read the fluff and I don’t want to write it, so here’s how to make sweet potato puree to use for the Sweet Potato Cinnamon Rolls and Sweet Potato Biscuits.
Sweet Potato Puree
How to make Sweet Potato Puree
- 2 large sweet potatoes
- Preheat the oven to 425ºF.
- Line a large cookie sheet with parchment paper.
Wash and dry 2 large sweet potatoes.
- Use a fork to prick holes evenly across each sweet potato.
- Bake for 45 minutes to 1 hour. Timing will depend on the size of the sweet potatoes.
- The sweet potato will seem to ooze, and then those juices will start to crystalize.
- Check to see if the sweet potato is done by performing the “squeeze” test*. To do the squeeze test take the sweet potatoes out of the oven. Then using your hand, squeeze it. If the sweet potato is squishy it’s done. (*This is not a scientific method, you’re welcome)
- Let the sweet potatoes cool for 20-30 minutes before peeling off the skin. If the sweet potato is cooked properly the skin will peel off easily. Cut away the ends and any stray parts.
- Cut the cooked sweet potatoes into large chunks. Throw those large chunks into the food processor and blend until SMOOTNow blend a little longer. We don’t want a single lump in all of that sweet potato glory. Remember, don’t add any liquid to the sweet potato.
- To use right away: Store the fresh sweet potato puree in an airtight container and refrigerate up to 3 days.
- To Freeze for later: Freeze the sweet potato puree in ice cube trays ½ cup ziploc containers or in freezer quart size bags for up to 3 months.