How to make sweet potato puree

How to make sweet potato puree

How to make sweet potato puree

The Spruce / Kristina Vanni

Nutrition Facts (per serving)
81 Calories
0g Fat
19g Carbs
2g Protein


Nutrition Facts
Servings: 6
Amount per serving
Calories 81
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 32mg 1%
Total Carbohydrate 19g 7%
Dietary Fiber 3g 11%
Total Sugars 6g
Protein 2g
Vitamin C 18mg 88%
Calcium 34mg 3%
Iron 1mg 3%
Potassium 428mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Sweet potato puree is easy to prepare and use in a variety of ways. Of course, the puree itself can be seasoned and served as a side dish next to poultry, pork, or ham. But the basic, unseasoned version can also be used to make sweet potato pie, soufflé, ice cream—or even fudge.

Sweet potatoes are available year-round, but their flavor peaks in the fall and winter. When buying, choose ones that feel heavy for their size and are free of any sprouts or soft spots. Sweet potatoes are harvested when they are moist but are then partially dried to toughen the skin and increase the storage potential. They should be stored in a cool, dry place and used within a couple of weeks. Be careful when handling sweet potatoes as they can bruise easily.

Nutritionally, sweet potatoes are rich in the antioxidant beta carotene, which is effective in raising blood levels of vitamin A, especially in children. They are also high in fiber, are very filling, and can be prepared many ways including baked, steamed, boiled, or fried.

This Food Network Kitchen class showed me how to keep my fingers out of harm’s way — and make the most delicious sweet potatoes, to boot.

Related To:

How to make sweet potato puree

Hasselback sweet potatoes beauty, as seen on Food Network Kitchen Live.

Photo by: Rob Pryce

In this series, we’re showing off some of the coolest recipes, tips and tricks we’ve learned from chefs in the all-new Food Network Kitchen app.

My mother – in – law makes the sweet potatoes at Thanksgiving. She is definitely Team Marshmallow, so it’s hard not to go back for a second t hird helping. Honestly, some years I feel like it’s all I can do not to put my whole face right into the bowl.

Suffice it to say, Thanksgiving always leaves me wanting more, more, more sweet potatoes. So, when I saw that Vivian Chan was teaching a live class on the new Food Network Kitchen app about how to make Hasselback sweet potatoes, I had to watch.

A Hasselback sweet potato is one that has been thinly sliced several times (b ut not all the way through) so that it cooks up with a fancy, fanned – out appearance. Vivian bastes hers with butter, brown sugar, vanilla extract, cinnamon and salt — and tops them with chopped pecan halves.

“You get little ridges. It’s the best of all potato worlds,” Vivian says in the class on the app . “There are crispy edges like a French fry, but it’s still soft inside, like mashed potatoes. And all those little crevices give a pop of flavor to every bite. It’s absolutely amazing.”

I’m sold — and swooning. But Vivian says safety is a real concern when you’re working with a sharp knife and a rolly potato, cautioning that the technique, if not done correctly, can put fingers in dan ger. So how do you (safely) make these magical potatoes at home? Vivian has a hack for that!

“When you’re dealing with something that’s super wobbly. trim a little sliver to create a base. Just like that,” Vivian says, taking a thin slice off one side of the potato to make a flat edge. “No rolling around.”

Genius! With the flat side down, the potato is stable and you can make your cuts. (A chopstick on each side of the potato will help you stop short of cutting all the way thr ough the potato.)

“The important thing is, take your time and . protect your fingers,” she says.

And I couldn’t agree more — because you’ll need them later to shovel this amazing – looking sweet potato directly into your mouth. (Sorry, when it comes to s weet potatoes, I have no dignity!)

Want to give it a try and make Hasselback Sweet Potatoes with Vivian? You can find the recorded versions of her live class on the all – new Food Netwo rk Kitchen app . Sign up now and you’ll be able to drop in on (and cook along with) all of her classes.

How to make sweet potato puree

Sweet Potato Puree is a great first food for babies. However, this delicious puree shouldn’t be limited to babies. Store some in your freezer to add extra nutrition, flavour and texture to oatmeal, sauces or baked goods.

How to make sweet potato puree


Making homemade sweet potato puree is easy and you only need one ingredient – sweet potato! There are several ways to cook a sweet potato and all methods will work for pureeing but, in my opinion, roasting provides the best-tasting puree.

Cooking Sweet Potato

  • RoastingRoasting sweet potatoes produces a delicious caramelised flavour, making the puree extra delicious. Preheat oven to 200C / 400F. Pierce sweet potatoes with a fork and place on a baking tray. Bake for 45 minutes or until tender, and the skin is wrinkled. Allow to cool before peeling
  • Boiling – Peel sweet potato and cut into 1.5 cm (half-inch) cubes. In a pan, bring water to a boil and add sweet potato chunks. Reduce to a simmer and cook until tender, around 15 minutes.
  • Steaming – Peel and cut sweet potatoes into 1.5 cm (half-inch) cubes and steam, using a steamer, until soft.

Pureeing the Sweet Potato

  • Food Processor – This is what I always use.
  • Blender – A high-speed blender works great.
  • Stick Blender – Place the cooked potato into a large jug/pan and blend until smooth
  • Masher – Provides a chunkier puree

Thinning the Puree

  • Is your puree too thick? You can thin with a splash of milk (you can use breast or baby milk for babies)

How to make sweet potato puree


The sweet potato is a healthy pantry staple, containing a good mix of nutrients and vitamins. Sweet potatoes are:

  • High in dietary fibre – Helps keep the digestive system healthy
  • An excellent source of vitamin A – Essential for growth, healthy skin and for good vision.
  • A good source of Vitamin C – Needed for growth and healing of wounds. It also helps in the absorption on iron.
  • Vitamin B6 – Helps protein metabolism
  • PotassiumHelps the heart and muscles work better


Sweet Potato Puree can be enjoyed as it is or mixed with a range of other pureed or mashed foods. Some suggestions include….

  • Apples
  • Pears
  • Carrots
  • Parsnip
  • Peas
  • Pumpkin
  • Brown Rice
  • Quinoa
  • Lentils
  • Chicken
  • Beef
  • Yoghurt

If you want to add more texture to your puree, simply mash using a masher or blend for a shorter time

How to make sweet potato puree


  • Add to Oatmeal – For a warm and comforting start to the morning! Why not try these Sweet Potato Pie Oats.
  • Use in baking – Great for adding sweetness, using as a binding agent and for adding moisture to baked goods. Use in muffins, brownies and cakes.
  • Add to risottoAdds a different, yet tasty, touch to a risotto. This sweet potato and mushroom risotto looks amazing!
  • Use it to make pancakes and trufflesfor those kids that can’t get enough sweet potato!
  • Stir into SaucesAdd some creaminess and sweetness to a range of different sauces.
  • Mix into smoothies – Sweet Potato goes well with a range of smoothie ingredients and will make a smoothie ultra creamy.
  • Extra Smooth Pie Topping – Great for kids with textural issues. Use it to top this Lentil and Sweet Potato Shepherds Pie
  • Use as an Egg Replacement in BakingLearn more in this egg substitution guide.



  • Place in an airtight container and refrigerate for up to three days.


  • Spoon the puree into ice-cube trays and freeze until solid. (Freezing in ice cube trays allows you to defrost the small amounts when you need it.)
  • Flexible ice cube trays work best as it is easier to pop out the frozen cubes.
  • Once they’re fully frozen, quickly pop them all out and place the frozen cubes into a freezer bag or container and return to the freezer.
  • Thaw in the refrigerator.
  • Do not refreeze if puree has previously been frozen.

How to make sweet potato puree

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How to make sweet potato puree

This luscious sweet potato puree recipe is silky smooth! Serve it as a side dish, or use it as a component of other recipes.

How to make sweet potato puree

Here’s a creamy side dish that’s perfect on any plate: Sweet Potato Puree! This lusciously creamy puree is light and sweet: ideal for serving with a savory protein like roast chicken or seared fish. It tastes restaurant style: especially when you serve the protein perched on top! Serve it at fall meals and it will be the talk of the table: we promise! It’s great for impressing guests at a dinner party, Thanksgiving, or even made ahead for a weeknight meal.

How to make sweet potato puree

Sweet potato puree is similar to mashed, but it’s whizzed in a food processor until it’s light and fluffy. This gives it a luscious texture that makes it taste more elevated than a simple mash. We tasted them back to back, and it was no contest: sweet potato puree was the hands-down winner! Here’s the basic method (or jump right to the recipe):

  • Steam the sweet potatoes. The quickest way to cook sweet potatoes for this puree? Steaming them! If you’ve got a large steamer basket, it takes just 30 minutes. Go to Steamed Sweet Potatoes.
  • Or, roast the sweet potatoes. You can also roast the potatoes. Using our Quick Baked Sweet Potatoes method makes it fast and easy: much faster than the traditional whole baked method.
  • Scoop out the flesh. Use a spoon or fork to scoop out the sweet potato flesh.
  • Puree! Place it in a food processor and puree for 30 seconds to 1 minute with butter, salt and additional seasonings (see below!).

How to make sweet potato puree

Seasonings as a side dish

Sweet potato puree tastes absolutely incredible as is! In fact, you can make this sweet potato puree as baby food and make it without any seasonings, except salt. But to season it for a special dinner, here are the flavors we suggest adding:

  • Parmesan cheese: Add ¼ cup shredded Parmesan cheese for the best savory flavor
  • Garlic powder and cumin: Just a hint of each (⅛ teaspoon) really amps the flavors
  • Dried sage: ⅛ to ¼ teaspoon dried sage brings a rich, autumnal flavor
  • Dried thyme: Thyme also adds rich flavor; add about ¼ teaspoon dried or 1 teaspoon minced fresh

How to make sweet potato puree

Vegan variation

Want to make a dairy free or vegan sweet potato puree? Don’t worry: it doesn’t require Parmesan or butter. Here’s what to do:

  • Substitute vegan butter or refined coconut oil for the butter
  • Omit the Parmesan cheese
  • Add a bit more salt to taste, or even a few teaspoons nutritional yeast for added savory flavor

Ideas for serving sweet potato puree

Once you’ve got that light and fluffy sweet potato puree, you can serve it in all sorts of different ways. Our favorite? Topped with a savory protein. The way the light, sweet puree enhances each bite of savory protein is unreal! It tastes restaurant style, but as you can see it’s an incredibly simple concept. Here are some of our favorite ways to serve it:

  • Roasted chicken
  • Seared tuna
  • Baked salmon or seared salmon
  • Seared scallops
  • Sautéed shrimp
  • Pork tenderloin
  • Stuffed mushrooms
  • Tofu or tempeh

How to make sweet potato puree

Recipes that use sweet potato puree

Another thing you can do with sweet potato puree? Use it in baking recipes! Now, you technically can just use mashed sweet potato in sweet potato recipes. But if you have leftover unseasoned puree, it works in other baked recipes like:

  • Sweet Potato Muffins
  • Sweet Potato Brownies
  • Sweet Potato Bread

More sweet potato recipes

The sweet potato is one of our top vegetables to add to meals! Here are a few more sweet potato recipes to try:

An easy step-by-step on how to make sweet potato puree. Whether it’s for dessert or for baby food, this is the easiest way to whip up sweet potato puree.

Whether it’s for baking, cooking or baby food you can just follow these basic steps to make a simple sweet potato puree! All you need is a blender or food processor! Save your money and make it yourself!

How to make sweet potato puree

First pre-heat your oven to 400 degrees. Grab a sweet potato, yam or whatever you call it in your house (make sure you wash it). Line a cookie sheet with foil or use a glass baking dish. With the skin on, roast for 40 – 60 minutes depending on its size. I have a giant one so at the 40 minute mark, I’ll test it with a knife. If you meet any resistance it needs to go in for longer.

*Or steam in a large steamer over simmering water until you meet zero resistance when you insert a sharp knife.

How to make sweet potato puree

Loosely close the tin foil around the sweet potato and let it cool. My house smells like Thanksgiving….siiiighhhhh!

For Puree:

Peel the sweet potato when the sweet potato is cool enough to handle.

For Baby Food:

Leave the skin on and add it to the blender or food processor. You might have to add some warm water to thin it out for a first food.

But leave chunky if it is an older toddler

How to make sweet potato puree

Then cut the sweet potato into large chunks.

How to make sweet potato puree

Now it’s time to use your blender or a food processor. Oh and add any juices that were left in the tin foil!

Blend the sweet potatoes until smooth… almost there!

There! You will wanna grab some freezer safe baggies or small freezable containers.

Measure out 2 tablespoons into freezable “snack size” baggies or containers.

Make sure to get out as much air as possible and lay the bags flat in your freezer. They should last frozen up to 2-4 months. To defrost run the bag over room temp water.

For Baby Food:

Double this recipe and then portion the sweet potato puree into ice cube trays. Then cover with foil and freeze until COMPLETELY frozen. When frozen store in a freezer safe gallon size bag and reheat in a sauce pan or microwave in a microwave safe bowl, whichever you prefer. I would also stock up on inexpensive ice cube trays because you will need quite a few to portion out the puree.

*Adjust thickness by infant/toddlers age by how long you process the puree. Thinner (by adding warm water) for infants and thicker (leave it more chunky) for toddlers who can handle a thicker consistency!

ALWAYS Check and make sure to test the puree yourself so it’s not too hot and won’t burn the baby or child!

Enjoy! And if you give this How To Make Sweet Potato Puree method a try, let me know! Snap a photo and tag me on twitter or instagram!

How to make sweet potato puree

Homemade Sweet Potato Puree Recipe

How to Make Sweet Potato Puree in a Food Processor or Blender

Whip up this homemade sweet potato puree recipe to use in loads of festive, fall recipes throughout the season! Perfectly sweet, lusciously smooth, and oh-so-simple. Use it in savory dishes and sauces, sweet desserts and baked goods, or enjoy it on its own! Learn how to make sweet potato puree in a food processor or blender, using roasted and peeled sweet potatoes.

How to make sweet potato puree

For many people, fall is all about pumpkin everything—but I think I love sweet potatoes even more! They’re comfortingly sweet-yet-savory, and they’re an incredibly versatile ingredient that you can use in all sorts of ways. For baked goods in particular, this sweet potato puree recipe can serve as both a source of flavor and a simple fat substitute, much like apple sauce.

You can use your homemade sweet potato puree in the same ways you’d use pumpkin puree. Bake it into sweet potato cookies, a pie, sweet potato bread, or muffins. Add it into oatmeal, yogurt, or a smoothie. Use it to make a savory sauce or soup. Best of all, it’s even easier to make sweet potato puree than pumpkin puree—just roast your potatoes, peel, and blend!

How to make sweet potato puree

What’s the difference between sweet potato mash and puree?

Typically, a regular or sweet potato mash contains mashed potatoes with additional ingredients like butter, milk, and seasonings. In contrast, this sweet potato puree recipe is made with sweet potatoes alone—nothing added. A mash can have a texture ranging from chunky to smoother—like in a sweet potato casserole—whereas this puree is intended to be lusciously smooth.

How do you puree raw sweet potatoes?

Raw sweet potatoes have a hard, starchy texture, so they need to be cooked in some way before pureeing. You can cook sweet potatoes in many ways: steamed over the stove, in a pressure cooker, or in the microwave. Personally, I recommend roasting them in the oven to give your puree the sweetest flavor and smoothest, fluffiest texture!

Can you puree potatoes in a blender?

Yes, you can puree sweet potatoes in a high-powered blender—but not in a standard lower-powered blender. Really, the best way to make this sweet potato puree is in a food processor. It’s quicker and more efficient than a blender, and it produces a smoother texture. If you only have a blender, it can help to mash your cooked sweet potatoes a bit before blending them.

How to make sweet potato pureePierce washed and dried sweet potatoes on all sides with a fork. How to make sweet potato pureeWrap each sweet potato in foil, place on a baking sheet, and roast at 400°F (200°C) for 45-60 minutes, until tender. How to make sweet potato pureeWhen cool to the touch, peel skin and transfer sweet potato flesh to a food processor. How to make sweet potato pureeBlend for 2 minutes or more, until smooth.

How to Make Sweet Potato Puree at Home

  • Wash sweet potatoes and allow to dry completely.
  • Pierce sweet potatoes with a fork on all sides. Wrap each individually in foil, then add to a baking sheet. (Wrapping each potato will produce a sweeter, more caramelized flavor.)
  • Roast at 400°F (200°C) for 45-60 minutes, until tender.
  • When cool to the touch but still warm, peel away skin and transfer sweet potato flesh to a food processor (or high-powered blender).
  • Blend for 2 minutes (or longer, if needed), until smooth.

Substitution Notes

Broadly, you can think of this process for how to make sweet potato puree as a template for how to make all sorts of vegetable purees! Cook the vegetable, remove the skin, and blend until smooth. For the fall season, pumpkin puree is a common favorite—just know that cooking pumpkin is a more involved process than roasting sweet potatoes.

Rather, if you love pumpkin but you can’t find canned pumpkin (or you don’t want to make a puree), use sweet potato instead! This sweet potato puree recipe can substitute for pumpkin in just about any recipe you like—a pumpkin pie, pumpkin bread, pumpkin muffins, pumpkin pancakes, etc. I used it to make sweet potato cookies and they were a huge hit in my house!

How to make sweet potato puree How to make sweet potato puree

How long can you keep sweet potato puree?

Once blended, allow your sweet potato puree to cool completely. Store it in an airtight jar or container in the fridge for 4-7 days, or freeze it for up to 3 months. This is an excellent recipe that you can make in large batches, then freeze it to use throughout the fall and holiday season!

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A quick and easy method for providing baby food for your little one without any added preservatives, sugar, or salt. Can store cooked puree for 3 days in refrigerator or 3 months in freezer.


Recipe Summary


Fill a small saucepan with water; add sweet potatoes. Bring water to a boil and cook sweet potatoes until tender enough to break apart with a fork, 25 to 30 minutes.

Transfer sweet potatoes to a food processor or an immersion blender cup, reserving the cooking water. Blend sweet potatoes until smooth. Add 1/2 to 3/4 cup cooking water and blend until desired consistency is reached.

Cook’s Notes:

Breast milk or formula can be used instead of cooking water.

Please consult your pediatrician before starting your baby on solid foods.

Reviews ( 2 )

Most helpful positive review

My daughter loved it, I booked hers in spring water and used the water to blend until really thin. Let it cool an d cut pouches out of foodsaver bags sealed the sides out how much I give her in a serving and made individual serving sizes and vacuum sealed it to make sure I can get the best out of freezing them, to avoid freezer burn and lost/change of flavor.

Most helpful critical review

So it says, water to cover..which is NOT enough!! Especially for that time. My water evaporated, and they started to burn, so mine has a slight burnt taste, I’ll see if shell eat it. But i through most of it away. Will definitely add more water next time.

Sweet Potato Puree is a staple on many Thanksgiving dinner tables. I grew up with the classic roasted sweet potatoes with marshmallows melted on top. As a kid, it always looked enticing, but I was never really a fan. So as an adult I always let someone else bring the sweet potatoes. That was until about 15 years ago.

How to make sweet potato pureeSweet Potato Puree

Many years ago my college friends and I started celebrating Thanksgiving together. We would come together with a week or so before the holiday and do our own pot-luck dinner. Everyone brought something and it was always so fun to taste other people’s version of the Thanksgiving classics that we all loved and wanted.

One year, my friend Kristine brought sweet potatoes and I just skipped over them because historically I wasn’t a fan. She stopped me and said you have to try them, they’re so good! I reluctantly took a small helping. Well, she was right! They were delicious, creamy, sweet, and not what I expected. I actually liked them very much. So that is how this recipe was born. I’ve changed it slightly from her recipe, but it remains very true to the original.

How to make Sweet Potato Puree

You’ll start by peeling fresh sweet potatoes, and chop them into cubes. Boil them for about 15 minutes until they are fork-tender and let cool slightly in a large bowl. Then you will add milk, eggs, butter, and spices to the sweet potatoes and mix until creamy. Pour into a baking dish and then add the pecan topping.

How to make sweet potato pureeReady for the oven. Sweet Potato Puree

What’s in the Pecan topping?

This pecan topping is so easy to make and it’s really what makes this sweet potato puree so so good. Mix softened butter, original Special K cereal, brown sugar, and chopped pecans together and sprinkle over the top of the pureed sweet potatoes and bake until golden brown and crispy.

How to make sweet potato pureePlated sweet potato puree

Sweet Potatoes vs. Yams

Do you know the difference? Because they are in fact different. Growing up, my mom always called the side dish covered in marshmallows at Thanksgiving, Yams. But I know they most definitely were not. The confusion makes sense because American grocery stores use the names interchangeably. A sign for Yams can oftentimes be found over a mountain of sweet potatoes. Don’t be fooled! If you are looking for Yams they are probably not at Ralph’s or Vons!

Yams (pictured below on the left) are usually white inside and have the texture of a regular white potato. The skin is also bumpy, tough, and brown- kind of like a tree trunk. Authentic yams are also not easily available to buy in your local grocery stores.

Sweet Potatoes, (pictured below on the right)on the other hand are readily available and easy to find, especially in the fall months. Their reddish-brown skin is recognizable as is the soft orange flesh inside. You most commonly find them served up with marshmallows melted on top at Thanksgiving or cut into strips served like French fries.

How to make sweet potato pureeYam on the left, Sweet Potato on the right How to make sweet potato pureeA piece of sweet potato puree

Published: Jul 14, 2011 В· Modified: May 26, 2021 by Rasa Malaysia

How to make sweet potato puree

How to make sweet potato puree

Sweet Potato Puree

Sweet Potato Puree – Easy recipe for you to replicate at home!

Sweet potato puree is the first solid food I made for Baby G. I remember the first time he tasted the sweet potato puree, he finished the few tiny spoonful right away. He wanted more. He was eating sweet potato puree almost every meal, and then I slowly introduced him to other food. As a first-time mom, it is very important to slowly introducing new ingredients to your baby, as it will let you know if your baby is allergic to a certain food.

How to make sweet potato puree

Anyway, Baby G still loves his sweet potato puree as a snack (I feed him rice porridge for his lunch and dinner now, recipes coming soon). Even though you can buy Gerber sweet potato puree at the stores, let me assure you that the time you take to make it is probably shorter than the time you get to the stores.

I made this serving for sweet potato puree in practically 20 minutes, just in time to feed the hungry Baby G for his afternoon snack. Most importantly, making your own baby food is your way of showering your baby with love, and I am sure your baby will reward you with a big smile after his feeding.

Try this sweet potato puree recipe, have fun!

How to make sweet potato puree

How Many Calories per Serving?

This recipe is only 24 calories per serving.

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Sweet Potato Puree

How to make sweet potato puree

The sweet potato should break down quite a bit after the boiling. If not, you can use the back of the spoon to mash the sweet potato to the desired texture. To make a silky smooth sweet potato puree, you can blend it with a blender. Let cool and serve.


  • 4 oz. (115 g) sweet potato, finely diced
  • 1 cup water


  1. In a pot, bring the diced sweet potato and water to boil, for about 15 minutes or until it reaches the desired consistency that you like. If it’s too watery, boil longer. If it’s too thick, add some water.
  2. The sweet potato should break down quite a bit after the boiling. If not, you can use the back of the spoon to mash the sweet potato to the desired texture. To make a silky smooth sweet potato puree, you can blend it with a blender. Let cool and serve.


If you have leftover sweet potato puree, transfer it to a container and freeze it. Thaw and reheat using the microwave when ready to feed. In the United States, sweet potato is also labeled and marketed as yam. But this is not the yam (or taro) that is pale purple in color.

How to make sweet potato puree

Are you on a nightshades-free diet, and you miss mashed potatoes? Well, I believe that this lectin-free purple sweet potato puree recipe tastes much better than your regular potato puree (or mashed potatoes). And it looks better.

A lectin-free, delicious alternative to mashed potatoes

This post will be short because, really, there is not much to say; this is a super easy recipe. The most challenging part might be to actually find the purple sweet potatoes, called Stokes Purple and produced by a company named Frida’s Produce here in the US. I’m not sure if they are easy to find on/in other continents/countries, but please leave a comment below if you do find them. According to the producer’s website:

Stokes Purple® sweet potato is a unique variety with purple skin and rich purple flesh that intensifies when cooked. Aside from its unique bold color, Stokes Purple® contains a high level of antioxidants, making it unusually healthy and nutritious. These sweet potatoes are also an excellent source of vitamin C and fiber.

To not be confused with the famous Okinawan Sweet Potato, which has a similar flesh color and texture but a white-ish skin. Taste-wise, Stokes Purple has a rich and earthy taste, and the texture is a little dry and sense. To me, they taste like chestnuts. They absorbed an enormous quantity of extra virgin olive oil and/or butter, making them a pretty good vehicle for getting some good fats in.

For the puree, I prefer to boil them whole, with skin on, so they don’t lose some of their signature rich purple color. The boiling time will differ depending on their size, but it will be around 30 minutes. They behave like regular potatoes, the skin will break if you over-boil them, and you will want to avoid that.

Pair purple sweet potato puree with a pesto

I love to pair this purple sweet potato puree with spinach pesto, not only for the vibrant color combination, but they make for a nutritional powerhouse.

For more puree recipes, be sure to try our:

Author, Dinner Solved! and The Mom 100 Cookbook

What’s a fork-in-the-road dish? This is the idea that you can separate out some of whatever you are making and make a simpler version for picky eaters, then continue on your merry way and gussy up the rest of the dish with gutsier ingredients, herbs, seasonings, etc. to give it more oomph for the grownups and adventurous eaters.

Vegetarians can usually make quite a sumptuous meal out of most Thanksgiving spreads (in fact, some outspoken individuals have submitted that the turkey is not the highlight of the feast, perhaps even superfluous). However, if you are a vegan, your options become dramatically more limited, what with the cream in the mashed potatoes, the eggs in the pies, and the butter in . well, in everything if you’re at my house.

But if you know you’ve got a vegan in residence, you must take a moment to make sure there are a few dishes with no verboten ingredients in them. And if at the same time you can create a dish that can be divided into two versions, one gentle enough for the picky eaters (and in this case, even suited toward the littlest guests), one pumped up for those who are looking for more flavor, then you have a dish that is really earning its place on the buffet.

The Fork-In-The-Road element of this recipe is the ginger and cloves, which add a bit of heat and zing. And the fact that the sweet potatoes are whipped up with olive oil instead of butter or cream make them vegan-friendly. As a bonus, people who are lactose-intolerant will be grateful, because they are also cautiously navigating the table on indulgent holidays. And you will be thankful for the make-ahead simplicity of this dish. Don’t forget about this one after Thanksgiving — it’s a great winter staple.

Vegan Sweet Potato Puree

How to make sweet potato puree

4 pounds sweet potatoes (about 4 large), peeled and cut into 2-inch chunks

1/4 cup extra virgin olive oil

3 tablespoons brown sugar

Kosher salt and freshly ground black pepper to taste

2 teaspoons peeled and minced fresh finger, or 1 teaspoon ground ginger

Nice pinch ground cloves

1. Place the sweet potatoes a medium-sized pot with one inch of water. Cover, bring to a simmer over medium-high heat, lower the heat to medium-low and continue to simmer until the potatoes are quite tender, about 20 minutes. Drain the potatoes.

2. Using a ricer, a food mill, or a potato masher, mash the potatoes until they are as smooth (or not) as you like them. The food mill and the ricer will create a very smooth puree, while the masher will probably leave some chunks.

3. Place the mashed sweet potatoes in a large bowl and with a wooden spoon or a whisk blend in the olive oil brown sugar, and salt and pepper. At this point you can take some of the mixture out, leaving it gently sweet and plain, and then stir in the ginger and cloves into the rest of the sweet potatoes (the amounts indicated assume that you are seasoning half of the dish, but you can adjust the amount of spices up and down as desired). Taste and adjust seasonings as needed. You can make this ahead for up to 3 days, reheating it over low heat, or in the microwave (stir frequently as you heat in either case).

4. Serve hot (it is helpful to label the two bowls, or at least put them in different colored bowls so people can know which is which).

How to make sweet potato puree

How to make sweet potato puree

Easy Sweet Potato Cookies Recipe

Simple, Festive Fall Cookies Made with Sweet Potatoes

This comforting, easy sweet potato cookies recipe is perfect for fall and the holiday season! Deliciously soft and chewy, with a slight crisp around the edges. Made with homemade sweet potato puree (or canned), the creamy sweet potato flavor comes through beautifully. Learn how to make sweet potato cookies in under 30 minutes, including a gluten free option.

How to make sweet potato puree

Typically, fall is the season of pumpkin everything—but I love sweet potato just as much, if not more!It’s creamy, sweet-yet-savory, and wonderfully versatile. Personally, I think these sweet potato cookies turned out even more flavorful and festive than if I’d used pumpkin puree. (However, you can actually make these cookies with pumpkin instead, if you’d like.)

They’re so simple to make, and an adorable treat to serve at a holiday gathering! I made this sweet potato cookies recipe with homemade sweet potato puree, which you can make by simply roasting, peeling, and blending sweet potatoes. Or, for convenience, use canned sweet potato puree. Either way, you’ll end up with a batch of soft, chewy cookies that taste like fall.

How to make sweet potato puree How to make sweet potato puree

Sweet Potato Cookies Ingredients

Softened butter
Light brown sugar
White sugar
Homemade sweet potato puree (or canned)
Baking soda

Substitution Notes

  • Butter: I haven’t made this chewy sweet potato cookies recipe with a butter substitute, so I can’t say with certainty how an alternative might work. If you’re willing to experiment, you could try making a vegan version using solid but softened coconut oil.
  • Sugars: Similarly, I haven’t made this recipe with any alternative sweeteners, and I prefer the taste of real sugar. (Especially in holiday cookies like these!) You’re welcome to experiment with alternatives like coconut sugar, granulated stevia, and erythritol. Just know that these will likely change the taste and texture.
  • Sweet Potato Puree: You can use either a homemade or canned sweet potato puree in this recipe. Or, to make this recipe in a different flavor, try other fall purees like pumpkin or butternut squash!
  • Flour: Personally, I love the taste and texture of a refined all-purpose flour in my cookie recipes! But, if you’d like to make gluten free sweet potato cookies instead, try using a 1-to-1 gluten free baking flour. (I like Cup4Cup Multipurpose and Bob’s Red Mill.) Or, you could also experiment with oat flour—although the texture will be different.
  • Baking Soda: This is essential to give your cookies their soft and fluffy texture!
  • Flavorings: Cinnamon, vanilla, and salt pair beautifully with the sweet potato in this recipe. You’re welcome to add additional fall flavorings if you’d like, such as pumpkin pie spice or nutmeg.

How to make sweet potato pureeCream together softened butter and sugars with a hand mixer. How to make sweet potato pureeAdd sweet potato puree, cinnamon, and vanilla, beating until integrated. How to make sweet potato pureeSeparately, whisk together flour, baking soda, and salt. How to make sweet potato pureeGradually add dry mixture into wet mixture in 2-3 batches, beating to form a dough.

Is canned sweet potato the same as sweet potato puree?

Yes, canned sweet potato is the same as sweet potato puree. (Same goes for pumpkin.) You can buy canned sweet potato at the store for a convenient, shelf-stable option. Or, roast, peel, and blend sweet potatoes for a homemade puree that, I think, is even more flavorful! Either canned or homemade puree will work just as well in this easy sweet potato cookies recipe.

How to Make Sweet Potato Cookies

  • In a large bowl, cream together softened butter and sugars with a hand mixer.
  • Add sweet potato puree, cinnamon, and vanilla, beating until integrated.
  • Separately, whisk together flour, baking soda, and salt.
  • Add dry flour mixture into wet mixture in 2-3 batches, beating to form a dough.
  • Portion dough with a cookie scoop (I used a 2-tsp scoop), roll into balls, then gently flatten each ball into a disc. Transfer to lined baking sheets.
  • Bake at 350° (180°) for 8-10 minutes, until starting to brown at the edges.

How to make sweet potato pureePortion sweet potato cookie dough with a cookie scoop and roll into balls. How to make sweet potato pureeGently flatten each ball into a disc, transfer to lined baking sheets, and bake at 350° (180°) for 8-10 minutes. How to make sweet potato puree

Can I make pumpkin cookies instead of sweet potato cookies?

Yes, you can absolutely turn this soft sweet potato cookies recipe into a pumpkin cookies recipe. Just substitute the sweet potato puree with pumpkin puree! Again, you can use a homemade puree or canned pumpkin. For other pumpkin cookie ideas, try my pumpkin oatmeal cookies, chocolate chip pumpkin breakfast cookies, or mini pumpkin whoopie pies!

My quick Sweet Potato Puree

A few weeks ago, while checking out off a grocery store, the checkout woman saw some sweet potatoes that I had bought. She then said while scanning, she had never had sweet potatoes in her life and don’t even know how to prepare them.” Can you actually believe that”

Having the supermarket Lady in mind and I assume there are people hunting for recipes, for the Holiday Season. So I thought it’s the perfect time for me to share my most resent favorite , which is my Sweet Potato Puree recipe.

Sweet potatoes are not as boring as they look. They can be sautéed, baked, grilled, mash/purée, can be put in soups, salads and curries. Apart from the many ways you can prepare sweet potatoes, it also has more fiber, which is great for the digestive system and has a good amount of Vitamin A, which we all know helps the heart, lungs, kidneys and other organs to work properly .

Without further due, to make this absolutely delicious sweet potato purée, you will need|;


Big sweet potatoes (3 big ones for this recipe)

Butter (3 Tablespoons)


Pre–heat your one to 200°c /392°f, bake the sweet potatoes for about 45 minutes. The potatoes are done when a sharp knife can easily poke through.

Let the potatoes cool for 10 minutes, cut each one in half and start ricing potatoes into a medium size pot. I prefer using a potato ricer for two main reasons, there are less to no strings in the purée and the texture of the purée is more smooth. But note that this is my personal preference and you can equally use a potato masher.

In a small pot, heat up the milk and butter, poor on the purée sweet potatoes and stir well to combine. Add grated nutmeg, some salt and pepper to taste and since sweet potatoes are more on the sweet side, add some chopped chives to balance out that sweetness.

I love serving my sweet potato purée with some mushroom gravy, baked chicken and my fresh tasting cucumber salad.

Check out my Best Homemade Mash Potato Recipe to see a video on how I use a potato ricer.

One of these sweet spuds goes a long way, making several servings of baby food at once, which saves you precious time. Now that’s sweet! Recommended age: 6 to 8 months.


  • 1 Sweet Potato, cooked and cooled – peeled
  • 3 tbsp Water – or breast milk or baby formula


Add steamed and thoroughly cooled sweet potato and liquid to the Batchbowl.

Blend to desired consistency.

Nutritional information

Recipe: Sweet Potato Puree

Serving in this recipe: 4

Calories: 45
Total Fat: 0.1 g 0.1%
Saturated Fat: 0 g 0.1%
Cholesterol: 0 mg 0%
Sodium: 18.2 mg 0.8%
Total Carbs: 10.4 g 3.5%
Dietary Fiber: 1.7 g 6.6%
Sugar: 3.2 g
Protein: 1 g 2%
Vitamin A: 32% Vitamin C: 16.3%
Calcium: 2% Iron: 1.9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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How to make sweet potato puree

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How to make sweet potato puree

How to make sweet potato puree

Sweet Potato for Baby – 6 Delicious (and easy) Ways! Sweet potatoes are a superfood and a great first food for babies 4 months and up. Serve them pureed, smashed, or as a finger food for baby-led weaning.

How to make sweet potato puree

Sweet Potato for Baby

Sweet potatoes are one of the best foods 🏆 for baby!

You can serve sweet potatoes to baby as a smooth puree, a chunky stage three puree, smeared on toast as a finger food or made into wedges or pancakes for an amazing baby-led weaning meal. These recipes are super quick ⏱ and easy to prepare and can be made ahead of time.

Besides being relatively cheap and easy to find, sweet potatoes 🍠 are one of the, if not the top, healthiest foods for baby 👶.

How to make sweet potato puree How to make sweet potato puree How to make sweet potato puree How to make sweet potato puree How to make sweet potato puree How to make sweet potato puree

Reasons to love sweet potato

  1. Sweet potatoes are beyond healthy for baby – high in fiber, antioxidants as well as vitamins A and C.
  2. They are so easy to prepare and cook, you don’t need hours in the kitchen and you can easily make these recipes ahead of time.
  3. Works for all types of feeding styles – puree, chunky puree, finer food or baby-led weaning!

How to make sweet potato puree

Health Benefits of Sweet Potatoes

  • A good source of fiber and can prevent and resolve constipation.
  • They contain a lot of beta-carotene which converts into vitamin A.
  • Contains vitamin C and E to help strengthen immunity.
  • A good source of calcium to help strengthen bones.

WHEN TO INTRODUCE sweet potato to baby

Whether you start baby on purees or are doing baby-led weaning, sweet potatoes are an amazing first food for baby! You can serve sweet potatoes to babies 4 months and up.

How to make sweet potato puree


  • Smooth Baby Puree
  • Chunky Baby Puree
  • Sweet Potato Wedges
  • Mashed with White Beans
  • Smeared on Toast
  • Easy Sweet Potato Pancakes

How to make sweet potato pureeHow to make sweet potato puree

Smooth Puree

This simple puree is roasted sweet potatoes blended into a smooth and creamy baby food puree. This is a great option for babies that are on Stage One baby purees.

✔ Get the full recipe for The Best Sweet Potato Puree here!

Chunky Baby Puree

This chunky puree is a great option for babies in stage 2 or 3 of their puree journey.

To make this baby food you will simply follow this recipe, but instead of pureeing the roasted sweet potatoes in a blender, you can just smash the soft sweet potatoes with the back of a fork until you have a chunky style puree.

How to make sweet potato puree How to make sweet potato puree

Sweet Potato Wedges

These wedges are great for baby-led weaning as they are soft enough for baby to be able to eat by themselves.

Toss the wedges in your babies favorite spice (I like to use paprika) with a little oil and then bake them on a sheet pan. They will keep well for up to 5 days.

✔ Get the full recipe for Sweet Potato Wedges for Baby-Led Weaning here!

Mashed with White Beans

This chunky mashed sweet potato with white beans is such a great way to make a meal out of simple puree. You take roasted sweet potatoes and then mash them with a few white beans, cooked shredded chicken, white fish or soft tofu. I love loading a GOOtensils with a chunky puree and handing it over to baby to help them learn to self-feed themselves.

How to make sweet potato puree How to make sweet potato puree

Smeared on Toast

Another easy way to serve baby sweet potatoes is to simply smear some cooked and smashed puree onto a piece of whole-grain toast. This lets baby explore the taste of sweet potato along on an easy to hold handle.

Easy Sweet Potato Pancakes

A great baby-led weaning meal, that’s also great for toddlers as well as Mom and Dad😉!

Simply mix together the wet and dry ingredients and cook in a skillet. They keep in the fridge for 5 days and can be frozen for up to 2 months. High in protein and so delicious, light and fluffy!

✔ Get the full recipe for Easy Sweet Potato Pancakes here!


  • Sweet Potato Baby Food Puree – 3 Delicious Ways
  • Beef + Sweet Potato Baby Food Puree with Thyme
  • Sweet Potato, Pear + Red Pepper Baby Food Puree
  • Mexican Sweet Potato Boats for Baby + Toddler
  • Sweet Potato Waffles for Baby + Toddler


Or watch a shortened version of this video here.

This Beef and Sweet Potato Baby Puree is baby-friendly comfort food in a bowl. Your young one will appreciate this tender, creamy, and savory puree for lunch or dinner.

Sweet potatoes are one of the healthiest foods known and are ranked as the top nutritional vegetable by the Center for Science in the Public Interest. The skins of sweet potatoes contain a number of additional nutrients, so it is beneficial to eat your sweet potato with the skin. Scrub them well first to remove any dirt then cook according to preference.

How to make sweet potato puree


The skin of sweet potatoes is high in fiber. A serving of sweet potato baked in the skin provides more fiber than a serving of oatmeal, with a medium baked sweet potato with the skin providing 5 grams of fiber. Men younger than the age of 51 should have at least 38 grams of fiber a day. Women younger than 51 should have 25 grams of fiber. These numbers go down slightly as you age. Fiber has a number of potential health benefits, including normalizing bowel movements, lowering cholesterol and regulating blood sugar.

Sweet potatoes baked with the skin are loaded with beta carotene. A medium size sweet potato has four times the recommended daily value of beta carotene at 26081.9 international units per serving. Beta carotene is an antioxidant that is converted into vitamin A in the body. The health benefits of vitamin A are extensive as it helps to improve eyesight and prevent or treat certain eye conditions. The vitamin strengthens the immune system and may help treat or prevent cancer, according to eMedTV.

How to make sweet potato puree

Vitamin C, Vitamin E and Folate

Sweet potatoes with skin also have the essential nutrients, vitamin C, vitamin E and folate. A sweet potato has 29.51 milligrams of vitamin C, nearly half the recommended daily value. A serving of sweet potatoes provides 100 percent of the daily recommended value for vitamin E with no saturated fat. Sweet potatoes also have 18.2 micrograms of folate per serving. Vitamin C and E are both antioxidants that may protect against a number of diseases by improving your immune system, says University of Maryland Medical Center.

Potassium and Iron

Sweet potato skins are a good source of potassium. A medium sized sweet potato baked with the skin has 542 milligrams of potassium. Even though the recommended daily intake of potassium is 4,700 milligrams, a sweet potato has one of the higher contents of the nutrient. The skin is also a good source of iron. Especially for people who do not eat meat, the iron found in sweet potato skins is an important nutrient.



  • 2 medium sweet potatoes
  • 2 tbs butter
  • 1/2 cup brown sugar
  • 1/4 pound ground beef

  • Brown beef in a skillet over medium high heat until well done. Set beef aside on paper towel covered plate to drain off excess fat.

How to make sweet potato puree

  • Wrap sweet potatoes in foil and bake in oven at 400 F for about 40-50 minutes. If you are short on time, you can individually wrap the potatoes in plastic wrap and poke each of them with a fork about 6 times. You can then microwave them together for about 7 minutes in your microwave. Be careful when removing them, as they will be hot!
  • Once potatoes are done, remove the meat of the potato from the skin and set aside in large bowl. Add beef, butter, and brown sugar to the mixture.
  • Puree the mixture to the desired consistency for your little one.

The sweet potato, sometimes known as sweetpotato, is a dicotyledonous plant that belongs to the Convolvulaceae family, which includes bindweed and morning glory. Its tuberous roots are big, starchy, and sweet-tasting, and are used as a root vegetable. Greens can be made from the young branches and leaves.

Creamy and tender savoury beef and sweet potato puree with flavorful beef and pungent thyme, rounded out with oh so creamy sweet potatoes… or so I’m told.Try out this easy recipe of beef and sweet potato puree for your baby and let us know in the comments below if you have any questions about the recipe.

Frequently asked questions

Is sweet potato healthy for babies?

Yes!Sweet potatoes are one of the healthiest foods known and are ranked as the top nutritional vegetable by the Center for Science in the Public Interest.

How do you serve beef for babies?

Puree the beef.Creamy and tender savoury beef and sweet potato puree with flavorful beef and pungent thyme, rounded out with oh so creamy sweet potatoes.

What can I mix with ground beef for baby?

Sweet potato.Remove the meat of the potato from the skin and set aside in large bowl. Add beef, butter, and brown sugar to the mixture.Puree the mixture to the desired consistency for your little one.

How do I make beef soft for baby?

Puree the cooked meat mixture to the desired consistency for your little one.

This sweet potato bread is so easy to make. It doesn’t require any yeast, kneading or proofing. It also doesn’t need eggs, butter or oil. The bread is just 3 ingredients and takes about five minutes to prepare before it’s ready to be baked.
How to make sweet potato puree

I’ve made a lot of easy breads lately but this one is one of my favorites. The sweet potato gives the bread a hint of sweetness and keeps the bread very moist. The bread is very soft and tender.


  • Sweet Potato Puree
  • Self-Rising Flour
  • Milk or milk substitutes

Sweet Potato Puree: You can make your own sweet potato puree or used canned puree. For canned, I like using Farmer’s Market Organic Sweet Potato Puree, which is sold at most supermarkets near me. Sweet potato puree can be substituted with pumpkin puree but the bread won’t be sweet.

Self-Rising Flour: I use self-rising flour because it already has baking powder and salt added to it. My favorite brand is Lily’s. If you don’t have self-rising flour, you can easily make your own by mixing together all-purpose flour, baking powder and salt. I share the exact measurements in the notes section of the recipe card at the end of the post.

Milk: I used low fat milk, but you can also use fat free or whole milk. Dairy milk alternatives like soy milk or almond milk should also work.

Bread Texture

Even though this bread does not contain yeast, it has a similar consistency to bread made with yeast. It’s not like other quick breads that usually have a cake-like texture. However, the bread is very soft and tender and crumbles a little more than most yeast breads. I actually prefer the easy soft texture. I was able to eat this when going through some dental problems and my toddler is able to easily chew on this as well.
How to make sweet potato puree

How to Make Sweet Potato Puree

This bread uses pure sweet potato puree (nothing else added to the puree). You can use canned sweet potato puree or make your own. To make your own sweet potato puree, you just need to cook the sweet potatoes until soft, remove the skins, and puree them in a food processor or blender.

You can cook the sweet potatoes by boiling them or roasting them in the oven. If you are boiling them, I recommend peeling them before boiling them. If you are roasting them, you can remove the skin after the potatoes are done roasting because once they are roasted, it is easy to pull the skin off of the sweet potatoes.

Once the potatoes are cooked until soft (and skins are removed), put the sweet potatoes in the blender or food processor and blend until smooth.
How to make sweet potato puree

A food and lifestyle blog containing recipes and stories about raising a family and creating a home in Connecticut.

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How To: Make and Freeze Homemade Baby Food

These days, we’ve settled into a pretty predictable routine. Our sweet girl begins to stir around 7 AM and babbles to herself until one (usually both) of us goes into her room. After a diaper change, a feeding, and some cuddle time (usually with a book or two), we’re ready to start our day.

Tomorrow will likely be business as usual, but it definitely won’t feel that way. Everything about the day is going to feel special because tomorrow is the day our sweet baby girl turns one!

Needless to say, we’re in full party prep mode over here!

The party is on Saturday, and I have a bunch of details to take care of before then. (Plus a whole lot of housework. ) Now that we’re no longer making regular trips to the pediatrician’s office, I stand a decent chance of getting everything done in time.

Long story short?

Our sweet girl wasn’t showing us signs that she was still hungry. We read her behavior as contentment. Rather than dish up more food, we just moved on to the next part of our day.

She hardly fussed, so it didn’t occur to us that she might want more. I started letting her nurse a little longer. We put more formula in her bottles. We increased the size of her meals.

The fussiness she had been showing disappeared (for the most part). Her belly started rounding out and her weight started moving in the right direction. When I saw the jump in her weight at the doctor’s office, I scooped her up off the scale and actually danced down the hall with her.

I don’t think I can describe how relieved I felt at that moment. Not knowing what was wrong was so, so frustrating. But we worked through it. We figured it out. And we made changes that helped put her on the right path again.

But isn’t that part of being a parent? Facing periods of helplessness, figuring out an escape plan, and gaining strength from it so you can handle whatever’s thrown at you next?

With the endless follow-up appointments and lab tests behind us, we can focus on the fun things now.

Sweet Potato and Pecan Puree

Recipe Yield

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  • 1 cup pecans
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground nutmeg
  • 1 cup whole milk
  • 3 pounds sweet potatoes peeled, cut into 3/4-inch pieces
  • 2 tablespoons adobo sauce from chipotles in adobo
  • 1/4 teaspoon kosher or coarse sea salt plus more to salt water
  • 4 tablespoons unsalted butter
  • 1/4 cup Mexican crema

To Prepare

  • Tags
  • chipotle
  • Mexican crema
  • pecans

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10 comments in Sweet Potato and Pecan Puree

Saw your Thanksgiving program today. Can’t wait to try these sweet potatoes. Love your show.

Awesome Millie, did you cook them? How did you like them? 😉

Pato you are such an amazing chef. I love Mexico and all your recipes are amazing. I will love to be able to go with you on one of those trips that you do exploring the Mexican cuisine. God bless you always, Martha🥰😋🙏

You are incredibly sweet Martha, thanks for all the kindness 😉

Pati – can you prepare the sweet potato purée and refrigerate overnight, then finish before serving the next day by heating the butter, re-heating the purée and adding the cream? Or would it be better to finish the recipe completely , refrigerate overnight and then re-heat in the oven or on the stovetop. Loved the Thanksgiving show!!

You can make the whole recipe and reheat (over low heat) the next day on the stove. Enjoy, Don!

Is the Mexican Crema the sweet one (like Nestle Media Crema), or the one like sour cream ?
Thank you!

Thank you!!
I tried this recipe for the first time this Thanksgiving and it was wonderful!! I did one small little change – I added two tablespoons of brown sugar with the melted butter at the end. My sweet potatoes just were not very sweet at all. The two tablespoons of the brown sugar added just a slight sweetness underneath the picante of the chipotle sauce. I got a lot of compliments on the puree! I also made the cornbread and chorizo stuffing. I did not change a thing on that and it was PERFECT with the turkey and gravy!! These two dishes at our Thanksgiving dinner were perfect additions to incorporate our love of Mexican food from our Arizona home and our traditional holiday meal!! And I made sure all of my friends and family knew that I got these from Pati Jinich!! I love your show!! Thank you again!!

It all sounds so delicious, Debbie! Thank you for including my recipe in your holiday meal!

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September 24, 2019 8:00 am

Published by Jessica

What are some good sweet potato baby food recipe combinations?

If your baby is already old enough to start eating solid foods, a sweet potato puree recipe might be just the thing you are looking for. Learn how to make baby food with sweet potato with these super simple recipes

Your sweet potato can be:

  • baked
  • boiled/simmered
  • steamed
  • air fried

and mashed together with some:

  • apple
  • carrot
  • bell pepper
  • banana
  • beans
  • beets
  • cauliflower
  • mango

How to bake sweet potato for baby food:

  1. preheat your oven to 400°F (200°C)
  2. wrap the sweet potato in foil
  3. bake for 45-60 minutes

How to boil sweet potato for baby food:

  1. chop sweet potato into small cubes
  2. take a small or medium saucepan
  3. add a cup of water
  4. bring to boil
  5. cover and reduce heat
  6. simmer until tender (15 minutes)

How to steam sweet potato for baby food:

  1. put the steamer into a medium pot
  2. add 2 cups of water
  3. bring to boil
  4. chop your sweet potato into small cubes
  5. add them onto the steamer
  6. steam until tender (15 minutes)

More about baby food:

How to make sweet potato puree

This recipe from Tandy combines the sweet potato with apple and bell pepper.

  1. chop 1 sweet potato into small cubes
  2. steam sweet potato for 7 minutes
  3. slice and chop 1 apple and 1 bell pepper
  4. add the apple and bell pepper to the steamer
  5. steam 8 more minutes
  6. blend it all together
  7. add a bit of water if too dense

>See the whole recipe here How to make sweet potato puree

Addi‘s puree recipe is just baked sweet potato with no more added veggies. And why not since they are delicious on their own.

  1. bake 2 sweet potatoes
  2. let it cool
  3. peel off the skin
  4. put into blender and blend
  5. add water if needed

>See the whole recipe here How to make sweet potato puree

Natalie has a recipe for both a sweet and savory variation of a sweet potato puree. The sweet version is with apple and cinnamon while the savory has carrots and thyme.

  1. chop sweet potato into small cubes
  2. chop either apple or carrot
  3. simmer the sweet potato with apple or carrot until tender (15 minutes)
  4. blend together
  5. add cinnamon or thyme

>See the whole recipe here How to make sweet potato puree

All of these combinations from Michele seem original and super delicious. The 1st one is with mango and ginger.

  1. cut sweet potato into small cubes
  2. simmer in a saucepan until tender
  3. cut mango and grate ginger
  4. transfer everything into a blender and blend together
  5. add steamer water if needed

>See the whole recipe here How to make sweet potato puree

Sweet potato, banana and cinnamon:

  1. cut sweet potato into small cubes
  2. steam over boiling water (15 minutes)
  3. transfer to a blender
  4. add banana and cinnamon (steamer water if needed)
  5. blend everything together

>See the whole recipe here How to make sweet potato puree

Sweet potato, white beans, beets:

  1. cut sweet potato and beets into small pieces
  2. steam over boiling water (15 minutes)
  3. transfer everything into a blender and blend together
  4. add steamer water if needed

>See the whole recipe here How to make sweet potato puree

Sweet potato, carrot, cauliflower, chia seeds:

  1. cut sweet potato, carrot and cauliflower into small pieces
  2. steam over boiling water (15 minutes)
  3. transfer everything into a blender and blend together
  4. add chia seeds and steamer water if needed

>See the whole recipe here How to make sweet potato puree

If your baby is old enough to bite, you can try Kermilia‘s recipe for air fried sweet potatoes. These delicious little bites are cinnamon and honey glazed, but you can make a savory version also.

  1. cut sweet potato into small cubes
  2. put them into a large mixing bowl
  3. add olive oil, honey, and cinnamon and toss together
  4. put into air frier on 400°F for 20 minutes
  5. let cool and serve

>See the whole recipe here

Save “Sweet Potato Baby Food Recipe Combinations” to Pinterest:

“Ridiculously fluffy biscuits full of fresh sweet potatoes and whipping cream! Brush with creamy sweet potato butter”

Recipe Tutorial: Watch me make these sweet potato biscuits from start to finish!

My kids are walking encyclopedias full of useless facts about the states. It’s one of their favorite subjects so I add it to our syllabus every year. Hey, wanna know a fun fact about my state of North Carolina? We have coined the sweet potato as our official state vegetable and we are the leading producer of sweet potatoes in the US. You’re welcome. What’s your state known for?

I’m not shocked NC is the queen of sweet potatoes! Growing up, sweet potatoes found their way into many of our dishes. Besides the classic sweet potato dishes, we also had sweet potato stew (sounds gross but so good), sweet potato bread, and occasionally these downright heavenly sweet potato biscuits that I’m sharing with you today!

Have you ever had sweet potato biscuits? It’s like combining two of the South’s favorite things, biscuits & sweet potatoes!

Speaking of the South, check out what I think EVERY Southern kitchen should have! Do you have one in your kitchen?

These rustic golden-orange beauties are such a gorgeous side dish to complete any Southern autumn meal. They are always well-received when I serve them up and at least one person asks for the recipe. They really are the perfect seasonal biscuit!

How to make sweet potato puree

What do sweet potato biscuits taste like?

These sweet biscuits are extremely fluffy (almost roll-like) and pillowy soft thanks to the fresh mashed sweet potatoes and whipping cream in the dough! The taste is very similar to a regular whipped cream biscuit (if you’ve ever had one of those) with a slight hint of sweet potato. The complimentary cinnamon sweet potato butter is the icing on the cake that really gives these sweet potatoes biscuits a layer of cinnamon sweet potato goodness! The sweet potato flavor is also stronger once the biscuits have cooled down. I can never wait that long though!

How to Make Sweet Potato Puree

For these biscuits, you’ll need a cup of fresh, mashed sweet potatoes. Thankfully, it’s super easy to make!

  1. First, peel and dice a 1lb sweet potato into small chunks.
  2. Next place them in a pot and cover them with water.
  3. Bring to a boil and boil under the potato are super tender and can be mashed easily with a fork.
  4. Drain and place into a bowl.
  5. Mash with a fork until smooth and creamy. (You can also blend if there are a lot of strings.

Get Creative and Free Up Fridge Space

How to make sweet potato puree

How to make sweet potato puree

The Spruce / Diana Rattray

Got leftover mashed sweet potatoes taking up space in your fridge? There are plenty of clever recipe ideas for things to do with leftover spuds after your holiday dinner is over. Try these creative ways to reuse them for breakfast, lunch, dinner, and even dessert.

How to make sweet potato puree

Sweet Potato Breakfast Pancakes

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marhero / Getty Images

If you like pumpkin pancakes, wait until you try this sweet potato version. Lightly spiced with nutmeg, the fluffy flapjacks make a fabulous autumn breakfast or brunch treat with warm maple syrup drizzled over top. Or get indulgent by topping them with a big dollop of whipped cream.

Sweet Potato Croquettes

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Krista / Flickr / Attribution 2.0 Generic

Mashed sweet potatoes are combined with breadcrumbs and a few other pantry ingredients, then molded for deep-frying until crispy and golden brown. Kids and adults alike can enjoy the tasty croquettes as a fun alternative to tater tots at brunch or dinner.

Sweet Potato Ice Cream

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The Spruce / Diana Rattray

I scream, you scream, we all scream for ice cream with the delicious flavors of sweet potato pie! Use an ice cream maker to prepare this unique fall treat that’s made with cooked sweet potatoes, baking spices, and classic ice cream ingredients.

Sweet Potato Pound Cake

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The Spruce / Patty Lee

Sweet potatoes and buttermilk go into the batter along with other baking ingredients to make this extra-tender bundt cake. Serve it to your book club, add a wedge to kids’ school lunchboxes, or enjoy a slice with your afternoon cup of coffee.

Mashed Sweet Potato Donuts

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Bruce Law / Getty Images

These wonderful doughnuts have a secret inside! Mashed sweet potatoes give the bakery-style treats a moist, dense texture, and a delicious flavor that is out of this world. Add a sprinkle of cinnamon to the batter, if you like, to lift the flavor.

Sweet Potato Waffles

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The Spruce Eats / Jennifer Perillo

Sweet potato waffles are the perfect breakfast or brunch use for your leftovers. The recipe uses oat flour, so it’s gluten-free, and they’re cooked in a waffle maker. Served warm with your favorite syrup, it’s a waffle your family will remember!

Sweet Potato Hummus

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The Spruce Eats / Anita Schecter

The recipe for sweet potato hummus is very easy and starts by cooking and mashing a sweet potato. Skip that step and use your previously cooked sweet potato instead to make it even easier. The hummus includes canned chickpeas, tahini, and garlic, and is perfect for your favorite dippers.

Pork and Mashed Potato Casserole

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The Spruce / Diana Rattray

Leftover mashed sweet potatoes and pork loin are transformed into a hearty weeknight family meal via this easy casserole that cooks up in less than an hour. Frozen peas and carrots add color and nutrition to the tasty oven-baked dish. Top with cheddar cheese if you like.

Sweet Potato Falafel

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Dorling Kindersley / Getty Images

Use leftover mashed sweet potatoes to put a unique spin on falafel. It’s a snap to prepare, but be sure to follow the instructions for chilling the formed balls before baking. Serve with tahini for dipping or tucked in a pita with hummus.

Sweet Potato Gnocchi

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The Spruce / Molly Watson

Gnocchi are delicious little pasta-style dumplings typically made with potatoes. Sweet potatoes add an extra boost of flavor and color to gnocchi to serve with your favorite pasta sauce. Bonus: the recipe freezes well for using later.

Sweet Potato Layer Cake With Cream Cheese Frosting

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Zaira Zarotti / Moment Open / Getty Images

Mashed sweet potatoes are the start of this scrumptious layer cake studded with chopped walnuts. It’s nicely spiced and finished with a rich and creamy cream cheese frosting—a wonderful dessert for fall celebrations.

Turkey and Mashed Potato Croquettes

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The Spruce / Diana Chistruga

Turn holiday leftovers into a winning appetizer or light weeknight supper with this genius recipe for turkey and mashed potato croquettes. Using mashed sweet potatoes adds extra flavor to the crispy bites. Add a little nutmeg to the croquette mixture, if you like, for extra spice.

Cheddar Mashed Potato and Ham Bake

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The Spruce / Diana Rattray

Bake up a great-tasting family casserole with leftover mashed sweet potatoes, diced ham, and cheddar cheese. Canned cream of celery soup adds fresh flavor and extra creaminess to this easy weeknight supper.

Sweet Potato Muffins With Cinnamon Sugar Topping

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The Spruce / Diana Rattray

These cinnamon and nutmeg-spiced sweet potato muffins are full of homey flavor, with a nice crunch from chopped pecans in the batter. But it’s the fantastic cinnamon-sugar topping that takes the muffins from a tasty morning snack to party-worthy dessert.

Dairy-Free Sweet Potato Pie

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The Spruce / Diana Chistruga

Use those mashed sweet potatoes in your fridge to fashion a delectable, dairy-free dessert. This recipe uses soy milk and skips on the butter, but doesn’t skimp on taste or texture.

Sweet potato puree for babies a tasty puree using sweet potatoes. This sweet potato puree can be given to babies after 8 months.How to make sweet potato puree with stepwise pictures for easy understanding and reference. How to make sweet potato puree

Sweet potato puree for babies – Sweet potato is whole some and the mild natural sweetness will sure be loved by babies.Sweet potato puree can be an ideal first solid food to start after 8 months.Sweet potato has a smooth texture,it has dietary fibre so it avoids constipation too and has a lot of health benefits.

Please remember mothers feed is the best and its always good to start with other food only after the baby finishes 6 months.Always consult your pediatrician before introducing any new food.
Check other baby food recipes
Check out other puree recipes

How to make sweet potato puree

How to make sweet potato puree

Sweet potato puree for babies

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins


  • 1 medium sized sweet potato
  • 3/4 to 1 cup water
  • a very tiny pinch of turmeric powder (optional)



  • Sweet potatoes can be steamed/baked too.You can even pressure cook them with skin for about 2-3 whistles,then remove the skin and puree it.
  • Do not drain the water after cooking. Use that water to make the puree.
  • The texture can vary according to your preference.You can blend using mixie for a fine puree, for semi fine use a blender and you can handmash it too.
  • Choose a fresh, firm sweet potato
  • Red variety is preferred as its more sweeter.
  • After cutting the sweet potato immediately add it to water to avoid them from turning dull/black.
  • I added a pinch of homemade turmeric powder just to avoid dull color and amma insisted to add as it gives a mild flavour to the puree.But you can skip it too.

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If you have any more questions about this sweet potato puree for babies do mail me at [email protected] In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this sweet potato puree for babies recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.


  1. Rinse the sweet potato in water.Trim the edges first then scrap the skin.Cut into round slices.
    How to make sweet potato puree

Rinse it well, then transfer it to a sauce pan.Add water.
How to make sweet potato puree

Let it cook in low flame.
How to make sweet potato puree

Cook covered until it becomes soft and mushy. Do not drain the water.Let it cool down for a while.
How to make sweet potato puree

Puree it to a fine or coarse paste according to your preference.I made it semi fine.I used my blender to puree it, you can use mixie too.Feed immediately.
How to make sweet potato puree

How to make sweet potato puree

Feed when it is still warm.He was pulling his favorite duck while I was clicking, then the next moment he put his fingers directly into the puree and tasted it.Then I quickly winded up the shoot and went to feed him 🙂
How to make sweet potato puree

with toasted hazelnuts

Apr 20, 2021

Hi! Welcome to “good mood food” from Kale Me Maybe’s Carina Wolff. If you don’t already, please be sure to subscribe so you don’t miss out on future issues! You can expect recipes in your inbox every Tuesday.

First of all, hello!! So happy you are all here as early supporters of “good mood food.” It means so much to me that you’ve chosen to join me in this new venture! I’m really looking to connect more deeply on here, so please feel free to comment, email me, etc. as this newsletter goes on.

Now, for the recipe. Have you ever had an overcooked scallop? They’re dry and shriveled and excessively chewy. Those were the scallops I ate growing up, and they scared me away from eating them for a really long time (love you Dad, but you did not know how to cook scallops).

It took preparing scallops myself for me to learn that scallops have a whole other flavor profile when they’re cooked for a short time. Scallops should be tender and sweet, with a nice caramelized finish on the top. Once I discovered what scallops were supposed to taste like, I realized what a treat they could be.

Many scallop dishes can be pretty heavy, with cream sauce as the base. Although those can be delicious too, I personally prefer my scallop dishes to be light, fresh, and veggie-centric (surprise, surprise).

Because scallops can be pricey, and you still want to be full when you make a scallop dish, sweet potato makes a great base, as it can help you stay satiated. I added toasted hazelnuts so you not only get some nice contrasting soft and crunchy textures but have a nice balance of carbohydrates and fat. I used some lemon and cumin in the sweet potato purée to give it flavor but keep it light.

As always, be sure to tag me on Instagram (@kalememaybe) if you make this dish! I absolutely LIVE for seeing everyone else make my recipes, so please don’t hold back.

Ingredients (serves 2)

Sweet Potato Purée

1 medium/large sweet potato

2 cloves garlic

1 tbsp olive oil

2 tbsp lemon juice (1 lemon)

Toasted Hazelnuts

1/3 cup hazelnuts, coarsely chopped


10 jumbo scallops (about 1 lb, maybe a little less)

1. Preheat oven to 400 F. Place sweet potato on a baking sheet, and roast 45 minutes to an hour until sweet potato is soft and can be easily pierced with a fork. Set aside until sweet potato is cool enough to handle.

2. Lower the oven temperature to 350 F. Line the baking sheet with aluminum foil, and then add the hazelnuts. Bake for 10 minutes until hazelnuts are golden brown and fragrant.

3. When sweet potato is cool enough to handle, add it to a food processor or high-speed blender along with cumin, garlic cloves, olive oil, lemon juice, and water. Pulse/blend until smooth. Divide the purée evenly between two plates, spreading it on with a spoon.

4. To prepare scallops, pat dry and season with salt and pepper. Heat up a medium/large pan (non-stick or cast-iron) on medium-high heat. Add butter, and once butter has melted and is hot, add the scallops. Cook for 2-3 minutes on each side. Scallops should be golden on the outside and warm on the inside. Transfer to the plates with the sweet potato pureé, and top with the toasted hazelnuts. Garnish with fresh parsley, if desired.

What I’m Craving This Week: Fresh veggies! We’ve been in Austin for almost a month now, and I’ve been loading up on all the tacos and BBQ, eating MUCH more meat than I’m used to. When I’m at home in the kitchen, fresh veggies are calling my name. I’ve been really into roasting red peppers. I’ve been loving just tossing them in oil and salt or blending them into a sauce for pasta.

Recipe I’m Loving: Diala’s Kitchen’s Green Goddess Sauce from her Salmon Tartine recipe. So far, I’ve used it on toast and in a salmon rice bowl! It’s made with Greek yogurt and herbs, and it’s so flavorful and worth keeping on hand to dress up your dishes.

How to make sweet potato puree

If you like mashed potatoes, you’ll definitely love Gordon Ramsay’s parsnip puree. It’s delicious and starchy like potatoes and slightly bitter like turnips. This puree is usually served as a dip or sauce and is accompanied by a side dish. To know more about it, read this entire article.

Gordon Ramsay’s parsnip puree has a rich, creamy texture and has a slightly sweet and spicy taste. As parsnip is naturally gluten-free, it is the best alternative for mashed potatoes. It can last up to 2-3 days in the refrigerator. So, read further and try this recipe now.

For parsnip puree, boil the parsnips in salted water for 15 minutes. Add cream, thyme, and blanched garlic to a saucepan and cook over medium heat. Blend this mixture with parsnips and butter. Add salt and pepper to taste and serve with a side dish. The parsnip puree will be ready!

You can have the entire recipe instructions in the recipe card below. Try this quick and easy parsnip puree and rate this recipe in the recipe card below. Save this recipe card and share it with your friends and family. But first, check out some other recipes from the Chef’s delight.

1. Gordon Ramsay’s Ratatouille– Gordon Ramsay’s Ratatouille is the dream of every vegetarian on this planet. The summer vegetable dish is absolutely tasty and worth a try.

2. Gordon Ramsay’s French Toast– A scrumptious French toast is all you need in order to start your day on a healthy note. This recipe for french toast from Gordon Ramsay is super healthy and will win your heart.

3. Gordon Ramsay’s Tomato Soup– Tired of the regular runny tomato soup with bland favors? Check pout Gordon Ramsay’s tomato soup to taste perfection.

4. Gordon Ramsay’s Chicken And Mushroom Pie – If you are a fan of savory pies, then there is no way for you to miss out on Gordon Ramsay’s Chicken & Mushroom Pie.

What’s In The Post

What Equipment Will You Need To Make Gordon Ramsay Parsnip Puree?

  • Saucepan – Take a saucepan for preparing Gordon Ramsay’s parsnip puree.
  • Bowl – Serve the puree to a bowl.
  • Blender – Blend in all the elements using a blender.
  • Spatula – Spread the puree in a bowl all over with a spatula.
  • Ladle – Stir in all the elements with a help of a ladle.
  • Peeler – Peel off the skin of parsnip with a peeler.

How Much Time Will You Need To Make Gordon Ramsay Parsnip Puree?

Preparation Time Cooking Time Total Time
5 Minutes 20 Minutes 25 Minutes

What Ingredients Will You Need To Make Gordon Ramsay Parsnip Puree?

  • Parsnip – Add peeled and sliced parsnip to the puree prepared by Gordon Ramsay. It adds a hint of spice to the puree.
  • Garlic Cloves – Bring some fragrant flavors with fresh garlic cloves added to the puree.
  • Thyme – Adding thyme to the puree will bring out some minty and earthy blend of sharpness.
  • Unsalted Butter – Take unsalted butter to smoothen the texture of the puree. You can also add olive oil instead of the butter.
  • Heavy Cream – Heavy cream will thicken the puree and adds creamy blend to the puree.
  • Salt – Put some salt as per your taste.
  • Black Pepper – Season the puree with a pinch of black pepper.

How to make sweet potato puree

Steps To Make Gordon Ramsay Parsnip Puree

1. Simmer

Take a saucepan to prepare parsnip puree in a saucepan. Add water, salt, and parsnip. Bring it to a boil until the parsnip are tender and boiled evenly. Further, add cream, thyme, and blanched garlic cloves. Cook it over low heat and bring it to a simmer.

2. Final Step

Transfer the parsnips into the food processor and reserve some of the cooking liquid. Add a tablespoons of cooking liquid to the processor and blend the mixture. Add strained heavy cream mixture, a pinch of salt and pepper, and blend until smooth.

3. Garnish

Drizzle a tablespoon of melted butter to garnish on top of the puree. Add some chopped parsley on the top and serve with your favorite food dishes. Enjoy!

Nutritional Information

Calories 468 kcal
Carbohydrates 16 g
Protein 3 g
Fat 45 g
Dietary Fiber 4 g
Sodium 40 mg
Cholesterol 149 mg
Sugar 4 g

How Will Gordon Ramsay Parsnip Puree Look And Taste Like?

Gordon Ramsay’s parsnip puree is creamy, rich, and thickened to perfection. The melted butter drizzled on the top tastes delicious and fresh parsley bring out fresh flavors to the puree. Infusion of flavors gives you lip-smacking experience.

Published Oct 7, 2014 7:21 PM

How to make sweet potato puree

The staff of Thomas Keller’s Bouchon Bistro prepares this decadent version of sweet potato casserole each year as part of a Thanksgiving feast for veterans and their families. The potatoes are first baked in foil packets with allspice, butter, honey, and brown sugar. Then, infused with aromatic sweetness, they’re puréed with creamy mascarpone cheese and topped with marshmallows. This recipe first appeared in our November 2014 issue with the story Holiday for the Heroes.


  • 4 lb. sweet potatoes, peeled and cut into 1/2″ pieces
  • 4 tbsp. unsalted butter, softened
  • 3 tbsp. packed brown sugar
  • 2 tbsp. honey
  • 1 ⁄2 tsp. ground allspice
  • Kosher salt and freshly ground black pepper, to taste
  • 6 oz. mascarpone cheese, softened
  • 3 cups mini marshmallows


  1. Heat oven to 375°. Mix potatoes, butter, brown sugar, honey, allspice, salt, and pepper on an aluminum foil-lined baking sheet; spread into an even layer. Top with a sheet of parchment paper and cover with aluminum foil; bake until potatoes are very tender, 35–40 minutes. Let cool slightly and transfer to a food processor; add mascarpone cheese and purée until smooth. Spread mixture into a 9″ x 13″ baking dish; top with marshmallows. Heat oven broiler; broil casserole until marshmallows are browned in spots, 2–3 minutes.


  • How to make sweet potato puree

El Quijote Sangria

Upgrade your picnic punch with this recipe from Manhattan’s iconic Spanish restaurant.

How to make sweet potato puree

Thatte Idli with Podi

Don’t sleep on South India’s pillow-soft, steamed breakfast cake.

How to make sweet potato puree

Carrot Crêpes

The sweet spring root vegetable gets the French treatment in Jacques Pépin’s simple recipe.

Although they are called “Okinawan” these purple sweet potatoes actually have their origins in South America. It is believed that in the 1400s, the Spaniards brought the purple sweet potatoes from the Aztec Empire to the Phillipines, and then on to China.

The sweet potatoes were then introduced to Okinawa in the early 1600’s by Noguni Sokan. Noguni was a Japanese government official who was involved in trading with China. The sweet potatoes adapted so well to the Okinawan climate that they eventually became a staple crop, and their cultivation spread to other regions of Japan.

The Okinawa sweet potatoes are not related to regular potatoes, which are a part of the nightshade family. Instead, like other sweet potatoes, they are a part of the morning glory family. Okinawa sweet potatoes are often confused with purple yams, another tuber popular in Okinawa and throughout Southeast Asia. However, purple yams, while similar in appearance, are from a different family, and are endemic to Asia. To make matters more confusing, in Okinawa, both Okinawa potatoes and purple yams can be referred to as beni imo.

Like another popular Japanese delicacy, kinako, Okinawan sweet potatoes are very good for you, and they’re even sweeter than regular sweet potatoes. Okinawa sweet potatoes’ beautiful, deep purple color is caused by the antioxydant anthocyanin, the same antioxidant found in blueberries, fruit often praised for its high levels of antioxidants. However, Okinawa sweet potatoes contain 150% more antioxidants than blueberries, which makes them a powerful cancer-fighting superfood.

These purple sweet potatoes have plenty of other nutritional benefits too. They contain four times your daily value of vitamin A, half your daily value of vitamin C, as well as manganese, vitamin B6, copper, iron, dietary fiber, and potassium. Studies have also shown that the potatoes have antibacterial and antifungal abilities, and may help with blood sugar regulation.

With all these nutritional benefits, Okinawan sweet potatoes are a great food to include in your meals. But how do you cook them? The purple sweet potato can be used in many traditional Okinawan and Hawaiian dishes, both sweet and savory. You can also use them in your favorite recipes as a substitute for regular sweet potatoes.

Mashed Okinawan sweet potato is a popular and easy side dish, which originates from the Hawaiian island of Kauai. Here’s a mashed potatoes recipe for you to try at home:


  • 2 medium purple sweet potatoes
  • 1/2 cup coconut milk
  • Salt and sugar to taste (the dish can be served either sweet or savory).

How to cook Mashed Okinawa Sweet Potato

  1. Wash the potatoes
  2. Boil the potatoes for 1 hour, until soft
  3. Let cool
  4. Peel off the skin of the potatoes, then mash
  5. Mix in the coconut milk, sugar, and salt
  6. Chill before serving

The result is a deep purple puree that is the perfect tropical accompaniment for any meal.

Okinawan sweet potatoes are also delicious when gently roasted in the oven. The heat caramelizes their natural sugars (a dish called yaki imo in Japanese). Another popular Okinawan way of serving them is sliced and deep fried in batter, as tempura. Because purple sweet potatoes are naturally sweet, they are popular in many desserts, including pie, mochi, cheesecake, and Japanese ice cream.

One of Okinawa’s most popular desserts, and souvenirs, are “Beni Imo Tarts”, also called “Purple Sweet Potato Tarts”. Boats of crispy cooks Okinawan sweet potato are topped with a layer of smooth, sweet potato paste to make a snack so good, you might just eat the whole pack. The tarts are so popular that KitKat has even come out with their own regional flavor mimicking them: a crispy cookie bar with a creamy purple potato coating.

These sweet potato cookies are very easy to make. They are just 2 ingredients and don’t contain any flour, eggs, added sugar, butter or oil. The dough can easily be mixed with a spoon, no mixer needed. These cookies store well and are perfect for a snack.
How to make sweet potato puree

These cookies are a great way to use up leftover sweet potatoes this time of year or you can also use canned sweet potatoes if you don’t have any leftover sweet potatoes. I like making these for an afternoon snack.


  • Sweet Potatoes
  • Quick Oats or Almond Flour

Sweet Potatoes: You can use homemade sweet potato puree or you can use canned sweet potato puree. I usually prefer homemade because my homemade sweet potato puree is a bit sweeter than the canned puree.

Quick Oats: This recipe uses quick oats. Quick oats cook faster which makes them ideal for these cookies. You can use rolled oats but your cookies will have quite a bit more texture as the rolled oats will remain more firm.

If you don’t wish to use oats, these cookies can also be made with superfine almond flour. Almond flour will change the texture of these cookies. See more below under the Cookie Texture Section.
How to make sweet potato puree

Sweet Potato Cookie Sweetness

These cookies have no added sugar so they are not very sweet. They have some natural sweetness from the sweet potatoes but it is mild. You can easily sweeten these cookies without changing the cookie texture. You can either add sweet mix-ins, like chocolate chips or dried fruit. Or you can add a few tablespoons of sugar to the cookie dough mixture.

Cookie Texture

Oat Version: These cookies have a chewy texture from the oats. They don’t have the typical oatmeal cookie texture. They are meant to be a very healthy cookie so they taste like baked oatmeal but in a firmer, cookie form.

Almond Flour Version: The cookies will have a slightly firm exterior and a soft interior from the almond flour.
How to make sweet potato puree


This is a very basic sweet potato cookie recipe. While it can be enjoyed as is, you can easily customize to make it sweeter or to add more flavor. For example, you can add spices like cinnamon or nutmeg. You can also add chocolate chips or dried fruit for more sweetness.
How to make sweet potato puree