Sweet Potatoes provide a lot of nutritional benefits. Sweet Potato Puree can be eaten as a side dish or added to many dishes to add sweet flavor and creamy texture.
Sweet Potato Puree, like Pumpkin Puree or applesauce can be used in baking. It’s also great by itself as homemade baby food. It’s ideal for Sweet Potato Pancakes, to top a Sweet Potato Shepherd’s Pie (simply use sweet potatoes instead of white potatoes), added to oatmeal like in this Slow Cooker Sweet Potato Oatmeal, to smoothies, to dips such as this Sweet Potato Hummus, and to soups, such as the Slow Cooker Veggie Soup with a Thai Twist.
It can also be eaten alone topped with toasted pecans and a drizzle of honey for an easy, nutrient-dense side dish that’s the perfect substitute for mashed potatoes. A touch of coconut oil and maple syrup or honey can also be stirred into the puree for added richness, if eating just the puree.
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Yields: 6 servings/ 3/4 cup | Serving Size: 2 tablespoons | Calories: 75 | Total Fat: 0 g | Saturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 48 mg | Carbohydrates: 17 g | Dietary Fiber: 3 g | Sugars: 4 g | Protein: 1 g | SmartPoints: 3
- 4 medium sweet potatoes, peel and slice into 2" pieces
- 1 1/2 cups water for steaming
- Add water to a double boiler, turn to high heat. Place sliced sweet potatoes a steam basket, cover, and reduce heat to a low boil. Steam potatoes until tender, approximately 25 minutes. Remove from heat, leave covered and allow to set until slightly cooled, approximately 10 minutes.
- Place potatoes in a mixing bowl and mash with a potato masher or fork. If a thinner consistency is preferred, puree in a food processor.
- Tip: Sweet Potato Puree can be used as a base for soups and stews, pie filling, in oatmeal, or sprinkle with cinnamon and serve as a side for dinner.