Making homemade Sweet Potato Puree is so much better than canned! This quick and easy recipe transforms sweet potatoes that have been baked, boiled, or cooked in an Instant Pot into the best smooth and creamy texture. Store in the freezer to have on hand for Thanksgiving dessert recipes like pie or cakes!
After recently learning how much better Homemade Pumpkin Purée was than the store bought kind, sweet potato purée was next on the list.
Unlike pumpkin purée, which is sometimes made with other squash varieties, sweet potato purée is typically made from just one ingredient – sweet potatoes!
I was a bit skeptical as to how big of a difference making it from scratch would actually be.
Was it worth the extra time and effort to cook the potatoes and then blend them into a creamy purée?
Or would the canned kind suffice when making this Sweet Potato Pie for Thanksgiving?
Well, I have a feeling you already know the answer. Because, here we are, on a blog post written about a sweet potato purée recipe.
To put it bluntly – homemade sweet potato purée is SO. FREAKING. WORTH. IT.
So if you’re ready to up-level your sweet potato pie and other dessert recipe game, then let’s get to puréeing!
How to Choose a Sweet Potato
Only ONE ingredient is required to make this homemade sweet potato purée recipe…. sweet potatoes!
But, there are a few different things you’ll want to make sure to look for when you’re picking out that very special ingredient:
- Jewel and Garnet sweet potatoes are the best varieties to get. Avoid the Japanese sweet potato, white, or purple kind.
- Organic potatoes tend to have quite a bit more flavor than conventional.
- Look for potatoes that are about the same size and shape so they cook at a similar rate.
- A smooth skin without any cracks is also ideal.
How to Make Sweet Potato Purée
The basic steps for making sweet potato purée are simple to follow. Please see the recipe card below for more detailed ingredient amounts.
Cook the potatoes
Depending on which of the methods below you’ll use, you may or may not need to peel them first.
But no matter what method you use, you must first rinse and scrub the potatoes thoroughly. After all, these bad boys are grown underground and have quite a bit of dirt and debris still hiding out.
Once the potatoes are rinsed and scrubbed you can cook them one of three different ways.
Instant Pot Sweet Potatoes
This is the fastest option that will also give you potatoes that aren’t too watery.
Place sweet potatoes on a trivet or in a steamer basket inside a 6-quart Instant Pot along with 1 cup of water.
Cover with the lid, ensure the pressure release valve is set to sealed, and turn on high pressure for 17 minutes for medium-sized potatoes and 20-22 minutes for large potatoes.
Once the Instant Pot is done cooking the potatoes, let them sit in the Instant Pot for 10 minutes for a natural release.
Baking Sweet Potatoes
Another great option that will take a little longer but will give you creamy, and not watery, purée.
Poke holes all over the potatoes using a large fork.
Wrap them in a large piece of aluminum foil, making sure the foil wraps around the potato at least twice. Secure the ends so no juice escapes the packet. Place wrapped potatoes on a large baking sheet.
Bake at 400°F for 45-60 minutes or until they are cooked all of the way through.
Boiling Sweet Potatoes
A relatively fast option but it does require more prep work of peeling and cutting, and will make your purée more watery.
Bring a large pot of water with a pinch of salt to a rolling boil.
Peel the potatoes with a vegetable peeler and cut into 1-inch or 2-inch chunks. You can also leave them whole and with the skin on, if you prefer.
Carefully add the sweet potatoes to the boiling water. Reduce the heat to medium-high and keep a slow boil throughout the duration of cooking.
Boil sweet potatoes until they are cooked through:
- For 1-inch cubes – 12 to 15 minutes.
- For 2-inch cubes – 20-25 minutes.
- For whole potatoes – 40-50 minutes.
Remove the Skin
Once the potatoes are fully cooked and tender, you’ll need to remove the peel if you haven’t already.
Let the sweet potatoes cool until they are safe to the touch. Cooking potatoes a day in advance is good option if you have the time.
Sometimes the skin will just peel right off. If you can, pick a piece of the skin and peel it off.
If the skin is still adhered to the potato flesh, then simply grab a large spoon and scoop it out.
Peel it away. Scoop with a spoon.
Purée the Potatoes
The best way to make homemade sweet potato purée is to add the cooked potatoes to a large food processor. You can fit a large volume of potatoes in it and also control the consistency of the purée more easily.
Once you’ve added the potatoes to the food processor, cover it with a lid and process for 45-60 seconds.
Scrape down the sides of the bowl every 15-20 seconds to ensure even blending.
One pound of sweet potatoes will give you a little less than 2 cups of sweet potato puree. This is roughly how much comes in a can of store-bought puree.
You can also use a large high-speed blender, such as a Vitamix, or even a smaller high-speed blender, such as a Nutribullet.
Add to a food processor. Run until smooth.
Meal Prep and Storage
- To Prep-Ahead: Cook the sweet potatoes up to 3 days in advance.
- To Store: Seal the purée in an airtight container and refrigerate for up to 3-5 days.
- To Freeze: Place 1-cup portions in freezer-safe airtight container and freeze for up to 3-4 months.
FAQs
In order to achieve a puréed texture it is best to cook the sweet potato first. A raw one will not have enough moisture and thus will not blend easily.
You certainly can, although homemade tastes so much better and is super easy to make!
For the thickest purée possible cook the potatoes by baking them or in a pressure cooker. Boiling potatoes can cause them to absorb too much liquid and result in a runny purée.
While technically possible, it is not recommended. Over-blending potatoes will release too much starch and will result in a gluey texture. If you do use a blender, try pulsing until you just reach your desired consistency.
Expert Tips and Tricks
- Get it thick. Cook the potatoes in the oven or in a pressure cooker to avoid a runny purée.
- Wait to peel. It’s much easier to remove the skin once the potatoes are cooked.
- Find similar. Potatoes that are close in size will cook more evenly.
- Be prepared. Freeze individual portions to have on hand for recipes at any time.
More Sweet Potato Recipes
Mexican Stuffed Sweet Potatoes
Honey BBQ Chicken and Sweet Potatoes
Sweet Potato Puree Recipe
Making homemade Sweet Potato Puree is so much better than canned! Store in the freezer to have on hand for Thanksgiving dessert recipes like pie.
Ingredients
- 1 lb. sweet potatoes about 2-3 medium-sized potatoes
Instructions
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Cook sweet potatoes in the Instant Pot, bake in the oven, or boil on the stovetop. (See instructions below.)
Sweet Potato Puree:
-
Let sweet potatoes cool until safe to touch. Scoop out the sweet potato flesh and remove the skin.
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Add sweet potatoes to a large food processor or high-speed blender and puree for 45-60 seconds, or until it has reached your desired consistency.
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Scrape down the sides of the bowl every 15-20 seconds to ensure even blending.
-
Use sweet potato puree immediately or store in the refrigerator for 3-4 days, or in the freezer for 3-4 months.
Instant Pot:
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Add 1 cup water to a 6-quart Instant Pot.
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Place sweet potatoes on a trivet or in a steamer basket inside the Instant Pot.
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Cover Instant Pot with lid, ensure the pressure release valve is set to sealed, and turn on high pressure for 17 minutes for medium-sized potatoes and 20-22 minutes for large potatoes.
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Once the Instant Pot is done cooking the potatoes, let potatoes sit in the Instant Pot for 10 minutes. (10 minute Natural Pressure release.)
Bake in Oven:
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Preheat oven to 400°F.
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Rinse and scrub potatoes to remove any excess dirt. Poke holes all over potatoes using a large fork.
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Wrap potatoes in a large piece of aluminum foil, making sure the foil wraps around the potato at least twice. Secure the ends so no juice escapes the packet. Place wrapped potatoes on a large baking sheet.
-
Bake potatoes for 45-60 minutes or until they are cooked all of the way through.
Boil on Stove:
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Bring a large pot of water with a pinch of salt to a rolling boil.*
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Peel potatoes with a potato peeler and cut your sweet potatoes into 1″ or 2″ chunks. You can also leave them whole and with the skin on, if you prefer.*
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Carefully add sweet potatoes to the boiling water. Reduce heat to Medium-High and keep a slow boil throughout the duration of cooking.
-
Boil sweet potatoes until they are cooked through:
-
For 1″ cubes – 12 to 15 minutes.
-
For 2″ cubes – 20-25 minutes.
-
For whole potatoes – 40-50 minutes.
Recipe Notes
- 1 pound of sweet potatoes will give you a little less than 2 cups of sweet potato purée.
- To Store: Seal the purée in an airtight container and refrigerate for up to 3-5 days.
- To Freeze: Place 1-cup portions in freezer-safe airtight container and freeze for up to 3-4 months.
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