If you are going to bake with sweet potato puree, stick with just sweet potato. However, if you are serving it as a side dish or baby puree, you might choose to add some extra ingredients such as butter, oil, herbs and spices.
Thank you for the recipe my 6 month baby loves sweet potato puree mixed with bm . I have a question can I heat the frozen cube in the microwave or on the stove? I've been placing container with frozen potato over hot water . Is that okay ?
Where To Buy Sweet Potato Puree
With a touch of a button, the BEABA Babycook will cook the sweet potatoes for you! Place 1 peeled and chopped sweet potato into the stainless steel steamer basket, and place the basket into the glass container, closing the lid. Fill the reservoir tank to a level 3, close and lock the lid. Hit the steam button and let the machine do its magic. Once steamed, transfer the sweet potatoes into the glass container, leaving the water, close the lid, and hit the blend button for 1 minute or until the puree is smooth. You may need to add more water to the puree if needed in 2 tablespoon increments.
Place 2 peeled and roughly chopped sweet potatoes into a medium saucepan, add enough water to cover the sweet potatoes, and bring to a boil. Reduce to simmer and cook for 15 minutes or until tender when pricked with a fork. Puree in a blender as directed below.
Hello Saudi,
YES!!!! Purple versions of all those those veggies are amazing!! I have a hard time finding too many of the purple potatoes or cauliflower here where I live but by all means if you have them at your market, then go for it!!! If mixing with other veggies that are orange or green, just know you will get a brownish color puree, which is fine and will still taste amazing but will be brown!
Thanks for reading!!
xoxo, Michele
Yams and sweet potatoes are very interchangeable! I used the more redish version, which was called a yam in my grocery store, but when I lived in california it was called a sweet potato. You can use whichever you want in this recipe, or you can go crazy and even use a purple sweet potato!
Have fun!
xo, Michele
Yes! There are directions for how to steam the sweet potatoes, instead of roasting, inside the post. Either works well, I just love the dense taste of this puree when you roast the sweet potatoes. Hope that helps.
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!
The best way to make homemade sweet potato purÃe 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 purÃe more easily.
When it comes to making sweet potato baby food, one one of the most common first solid foods to give your little one, you have a lot of cooking options at your disposal: you can oven roast, microwave, or even boil this trusty root vegetable.
To bake the sweet potato, first cut it into strips and add a tiny bit of oil to keep the potato from burning in the oven. Lay the strips out on a rimmed baking sheet, and roast at 400F for about 25 minutes or until soft.
Steps 2 & 3: For all three methods, the last few steps are the same. After cooking, let the sweet potato cool, squeeze or scrape the flesh out of the sweet potato skin, and blend it till smooth in a food processor or hand blender.
Make a savory puree by adding a small amount of aromatic spices like paprika, cumin, or mild curry. You can also blend in fresh or dried herbs like dill, oregano, thyme, or fennel, or mix the sweet potato puree with homemade pea or carrot puree (or both!).
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.
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.
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.
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.
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.
This part is super simple! 1 large sweet potato will get you around 1 cup of sweet potato puree, so depending on how much puree you need, will depend on how many sweet potatoes to roast. Begin by cutting the sweet potato in half, hot dog style. Then, spray with coconut oil cooking spray on both sides and pierce with a fork. Place on top of baking sheet and roast at 400ºF for about 40 minutes or until the flesh is tender. Let rest for 5 minutes before scooping flesh into a food processor or blender. Blend on high until pureed.
Transfer the potatoes to the bowl of a food processor along with all remaining ingredients and process until fairly smooth, 1 to 2 minutes. Return the potato puree to the saucepan and warm gently over low heat, stirring frequently, before serving.
Replacing some of the wheat flour in breads and pastries with OFSP (orange-fleshed sweetpotato) puree can increase the market demand for these nutritious varieties and would offer economic opportunities for smallholders, including women and youths. The technology to make sweetpotato puree has been well developed in industrialized countries since the 1960s. Techniques fine-tuned by RTB allow OFSP puree to be stored in plastic bags for 6 months, without refrigeration. Private companies in Malawi and Kenya are now manufacturing the puree and selling it to bakeries that substitute OFSP puree for up to 40% of the white wheat flour in bread and other baked goods. Consumers like the bread that is sold in supermarkets and bakeries. Food safety protocols ensure that the puree is part of safe, healthy products. The OFSP seed is available to smallholder farmers, who are linked with processors who buy the roots. Business models suggest that processing puree is profitable. The Scaling Readiness approach is helping to ensure that more farmers, processors, and consumers benefit from OFSP.
Sweetpotato is a climate-smart root crop that adapts well to low rainfall, different altitudes, and poor soils. It requires minimal labor or other farm inputs. It is a hardy crop with low risk of crop failure (Abidin et al. 2017; Low et al. 2020). These farmer-preferred agronomic traits, combined with relatively high nutritional value, make the sweetpotato an ideal crop for enhancing food security and improving livelihoods in African communities. The biofortified orange-fleshed sweetpotato (OFSP) varieties have high levels of Î-carotene, a precursor of vitamin A in the human body. OFSP is a proven, effective, and sustainable source of vitamin A, significantly contributing to the fight against vitamin A deficiency (VAD) in Africa (Low et al. 2007; Girard et al. 2017). OFSP also has vital, life-promoting phytochemicals that enhance protection from peroxides (Abong et al. 2020).
The technology for processing OFSP roots into puree was developed in the United States in the 1960s (Kays 1985), e.g., for baby foods, baked products, and other foods. Processing includes root washing, peeling, cutting, steaming/blanching or precooking, finish cooking (with temperature-time programs suitable for starch conversion by endogenous amylolytic enzymes to obtain the products with targeted maltose levels and viscosities), and grinding into puree. In many countries, processing of sweetpotato paste or puree is traditionally practiced at the household and small-scale levels by boiling or steaming fresh roots and then mashing or grinding them. The puree is an ingredient in many foods, including baby foods, soups, pies, cakes, ice creams, breads, and other products (Collins and Walter Jr 1992; Woolfe 1992; Truong 1989, 1994; Truong and Avula 2010).
The development of OFSP beverages, jam, and ketchup with sensory and nutrient attributes comparable to fruit-based products in the early 1990s raised interest among research institutions in several sweetpotato-producing countries including India, Japan, Malaysia, the Philippines, and the United States (KNAES 1996; Padmaja 2009; Payton et al. 1992; Sankari et al. 2002; Tan et al. 2004; Truong 1992). Transfer of the processing technologies to farmer organizations, small-scale processors, and food companies for pilot testing and market development was conducted in the Philippines (Truong 1992).
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