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Sweet potato puree is placed in a bowl on the counter before being frozen for future recipes.
5 from 3 votes

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.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Calories 49 kcal


  • 1 lb. sweet potatoes about 2-3 medium-sized potatoes


  1. Cook sweet potatoes in the Instant Pot, bake in the oven, or boil on the stovetop. (See instructions below.)

Sweet Potato Puree:

  1. Let sweet potatoes cool until safe to touch. Scoop out the sweet potato flesh and remove the skin.
  2. 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.
  3. Scrape down the sides of the bowl every 15-20 seconds to ensure even blending.
  4. Use sweet potato puree immediately or store in the refrigerator for 3-4 days, or in the freezer for 3-4 months.

Instant Pot:

  1. Add 1 cup water to a 6-quart Instant Pot.
  2. Place sweet potatoes on a trivet or in a steamer basket inside the Instant Pot.
  3. 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.
  4. 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:

  1. Preheat oven to 400°F.

  2. Rinse and scrub potatoes to remove any excess dirt. Poke holes all over potatoes using a large fork.

  3. 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.
  4. Bake potatoes for 45-60 minutes or until they are cooked all of the way through.

Boil on Stove:

  1. Bring a large pot of water with a pinch of salt to a rolling boil.*
  2. 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.*
  3. Carefully add sweet potatoes to the boiling water. Reduce heat to Medium-High and keep a slow boil throughout the duration of cooking.
  4. Boil sweet potatoes until they are cooked through:
  5. For 1" cubes - 12 to 15 minutes.
  6. For 2" cubes - 20-25 minutes.
  7. 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.
Nutrition Facts
Sweet Potato Puree Recipe
Amount Per Serving
Calories 49 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 31mg1%
Potassium 191mg5%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 2g2%
Protein 1g2%
Vitamin A 8044IU161%
Vitamin C 1mg1%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.