1. Prep. Preheat the oven to 425ºF.  Line a large baking sheet with parchment paper. 

2. Prepare the Sweet Potatoes.  Wash and dry the sweet potatoes. Then use a fork to prick holes evenly across the sweet potato.  These holes allow steam to escape the sweet potato while baking.  

3. Roast the Sweet Potatoes.  At a minimum the bake time will be 45 minutes, but it could be up to 75 minutes. The amount of time depends on the size of the sweet potatoes.  The bigger the sweet potato, the longer the bake time.  

4. Check On the Sweet Potatoes.  Perform the super scientific* “squeeze test”.   To do the squeeze test take the sweet potatoes out of the oven.  Then using your hand, squeeze the potato. If the sweet potato is soft to the touch, then it’s ready to come out of the oven.  

5. Cool the sweet potatoes slightly.  Leave the sweet potatoes on the baking sheet and allow them to cool slightly anywhere from 15-20 minutes.  Remove the potato skins and cut away the ends and any stray parts. 

6. Make the puree. Cut the cooked sweet potatoes into large chunks.  Put those large chunks into the food processor and blend until smooth.  

Store. Store the sweet potato puree in an airtight container and refrigerate for up to 3 days.  Sweet Potato puree can be frozen in an airtight container for up to 3 months.