• 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.
• 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.
• 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:

• Add 1 cup water to a 6-quart Instant Pot.
• Place sweet potatoes on a trivet or in a steamer basket inside the Instant Pot.
• 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.
• 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:

• Preheat oven to 400°F.
• Rinse and scrub potatoes to remove any excess dirt. Poke holes all over potatoes using a large fork.
• 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:

• Bring a large pot of water with a pinch of salt to a rolling boil.*
• 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.*
• 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.