Sweet Potato Purée
Learn how to make smooth sweet potato purée for pies and baking with this easy recipe using in the microwave and a food processor. This sweet potato purée is perfect for making sweet potato pie.
Servings: 1.5 cups
Calories: 26kcal
Equipment
Instructions
- Wash and scrub your sweet potatoes to remove any dirt or debris. Pat dry.
- Using a fork, prick the sweet potatoes several times on all sides.
- Place the sweet potatoes in the microwave and microwave on high power for 10 minutes. Stop the microwave halfway through to check on them and flip the potatoes if you feel like they are heating more on one side than the other.
- When the sweet potatoes are very soft (test them with a fork or a pairing knife), remove them from the microwave and set them on a cutting board to cool completely.
- Once cool enough to handle, slice the sweet potatoes in half, lengthwise, and scoop out the flesh, leaving behind the peels.
- Process the sweet potato into a purée in a food processor (or using a food mill or with a masher). The food processor will yield a very smooth purée.
Notes
- Use Jewel or Garnet sweet potato varieties with a brownish-orange or brownish red-skin and orange flesh.
- I usually get about 470 grams of sweet potato purée from 770 grams of raw sweet potatoes, but the yield will vary. I like to buy extra sweet potatoes to ensure I have enough purée to bake with.
- The microwave time will vary according to your microwave brand and model. Microwave the sweet potatoes for long enough that they are cooked through, testing for doneness by poking them with a fork or a pairing knife. The flesh will be very soft when they are cooked.
Nutrition
Calories: 26kcal | Carbohydrates: 6g | Protein: 0.5g | Fat: 0.02g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.004g | Sodium: 17mg | Potassium: 102mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4313IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.2mg
