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.Print
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.