Sweeter, richer, and more nutrient-dense than regular mashed potatoes!
At first glance, you might think: “Why would anyone want to eat baby food?” But hear me out: sweet potato purée is creamy, classy, and packed with nutrients. It’s not just baby food; it’s a delectable condiment you can eat as a satisfying side or spread on a slice of toast. With the right crust, you could even use it as a filling for sweet potato pie this holiday season.
I enjoy making this purée for breakfast alongside some fried eggs and steamed spinach. But that’s the beauty of it; you could make it for breakfast, lunch, or dinner, and get creative with the way it’s served. As you can see, it makes a lovely sweet complement to savory dishes, but can also be used in desserts. Talk about versatile! No matter how you serve it, this velvety smooth purée tastes like a little slice of paradise.
Is Sweet Potato Purée Healthy?
This recipe keeps it simple and all-natural—no added sugars or preservatives, just sweet potatoes, butter, milk, salt, and pepper. Sweet potatoes provide a variety of nutrients, including vitamin A, vitamin C, potassium and fiber. Meanwhile, whole milk adds texture and contributes protein, calcium, and other vitamins and minerals like vitamin D (if fortified). To make it vegan, swap the butter for coconut oil and the milk for coconut or cashew milk. For extra creaminess, try adding 1 to 2 tablespoons of cashew yogurt. Bonus: this recipe is naturally gluten-free!
Make It 100% Baby-Friendly
For babysitters and parents alike, it’s a good idea to have this adjusted version of the recipe in your personal cookbook. All you do to keep the flavors simple and mild is omit the salt and pepper. If you want to add more nutrients and similar flavors, consider mixing in puréed apples, carrots, or squash. This is a great way to not only save money, but to make some of the best “baby food” your kid will ever eat. And it’s something you can enjoy too!
How to make ahead and store
Sweet potato purée can be stored covered in the fridge for up to 1 week, or you can freeze it for up to 3 months. Make sure it’s cooled to room temperature before storing. If freezing, remember to thaw it in the fridge overnight before reheating it to serve. Reheat on the stove at medium temperature, stirring occasionally, or enjoy it cold out of the fridge.
Serving Suggestions
How might we serve this sweet potato purée so it shines? Well, if you enjoy a good steak, consider serving a Balsamic Steak Salad or Instant Pot Steak alongside a scoop of this delicious purée.
If you’re a veggie-lover like me, then spread this purée on some Thai Veggie Burgers or a Falafel Burger. You could also enjoy it as a side to Vegan Grilled Avocados Stuffed with Chickpeas and Tahini. (I’m drooling already!)
Ingredients
- 1 pound sweet potatoes peeled and cubed
- 1 1/2 tablespoons unsalted butter
- 1/3 cup whole milk
- Salt to taste
- Ground black pepper to taste
Instructions
- Fill a large pot with the cubed sweet potatoes and cover them with water. Add a pinch of salt and bring to a boil over high heat.
- Reduce to a simmer and cook for 25 minutes until tender.
- Drain the sweet potatoes and return them to the pot. Let them rest for a few minutes.
- Transfer the sweet potatoes to a food processor. Add butter and milk. Purée until smooth. Add more milk if needed to reach desired consistency. Season with salt and pepper to taste.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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