Sweet Potato Puree

Jar of roasted sweet potato purée on a wooden countertop with a spoon inside, photographed against a warm neutral background.

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This easy Sweet Potato Purée recipe is made with just one ingredient (roasted sweet potatoes!) for silky smooth, naturally caramelized sweetness. Perfect for holiday baking, baby food, or savory side dishes, it’s a simple kitchen staple you’ll use all season long.

Prep Time5

Cook Time1

Total Time1 5

Course: Veggies

Cuisine: American

Servings: servings

Calories: 146kcal

Author: Eden Westbrook

Equipment

Food Processor

Ingredients

6 medium orange-flesh sweet potatoes scrubbed and dried

Instructions

Preheat your oven to 400ºF (200ºC). Line a baking sheet with parchment paper or aluminum foil for easy clean up.
Use a fork to prick holes in multiple places on each sweet potato. Roast the potatoes on the baking sheet for 50-60 minutes, or until the sugars are bubbling out of the potatoes and they are fork-tender.
6 medium orange-flesh sweet potatoes
Let the potatoes cool for about 10-15 minutes, until cool enough to handle. Cut in half and scoop the flesh from the potatoes into a large (at least 6 cup) food processor. Discard the skins.
Pulse the roasted sweet potato flesh in 5 second bursts in the food processor until its smooth and pureed, stopping to scrape down the sides as needed with a silicone spatula. If it's too thick, add in a splash of milk or water if you don't need pure sweet potato for your recipes.
Cool completely, then store in the fridge in an airtight container for up to a week or in the freezer for up to 3 months.

Notes

Makes about 4 cups of sweet potato puree.

Chef's Tips

Extra smooth: For the silkiest texture, process while still warm so it blends more evenly.
Baby food twist: Add a pinch of cinnamon for a cozy “baby candied yam” version little ones love.
Make ahead: Freeze purée in measured portions (like ½ cup or 1 cup) to make holiday baking easy.

Nutrition