Sweet potato purée is a brilliantly versatile ingredient. It’s a wonderful weaning recipe and is a popular first food for many babies. However, it can also be served as a delicious vegetable side dish or used to up the veggie content in dishes as varied as macaroni cheese and flatbreads to pancakes and muffins.
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Sweet potato purée isn’t just for babies. If you’re looking for ways to get your kids (or yourself) to eat more vegetables preparing some veggie purée to add to your cooking is a great idea.
It can be stored in the freezer in cubes to make it really easy to use.
It can also usually be used in place of pumpkin in recipes that call for pumpkin purée.
Can babies eat sweet potato purée?
Yes - sweet potato is a great first food for babies. Many health professionals advise starting weaning your baby with vegetables rather than fruit. The naturally sweet taste of sweet potato makes it popular with many babies.
If you’re doing baby led weaning you can serve this on pre-loaded spoons or spread onto bread or crackers (for older babies). Alternatively you might like to give your baby sweet potato wedges to try.
Can it be frozen?
Absolutely. I always make more than I need and freeze some in small pots or ice cube trays to use in future recipes.
A few cubes of frozen purée can be added to macaroni cheese, pasta sauce, pizza topping, pancakes, muffins and many more things to increase its nutritional value.
What ingredients do you need?
All you need are sweet potatoes. Oh, and some water to cook them in.
You don't need to add anything else at all to your sweet potatoes to make purée with them.
Do you need any special equipment?
If you don’t have one you could use a potato masher* instead.
Otherwise you will just need:
- chopping board*
- sharp knife*
- saucepan with a lid* or steamer*. If using a saucepan a colander* to drain your cooked sweet potatoes will also be useful.
More recipes that use sweet potato purée
I love adding an extra portion of vegetables to my meals, snacks and treats wherever I can. Over the years I've created quite a few recipes that use sweet potato - here are some of my favourites.
- Sweet potato cinnamon rolls
- Flatbreads (also featured in this article in The Guardian)
- Sweet potato waffles
- Healthy frosting
- Spiced sweet potato muffins
- Banana bread with sweet potato
- Orange sweet potato cookies
- Chocolate orange lollies
- Spinach and ricotta pancakes
- Savoury muffins
- Sweet potato pancakes
You could also add it to a soup, like this butternut squash and sweet potato soup.
Did you know...?
Sweet potatoes are known as kumara in New Zealand where they have been eaten for over 1000 years.
Pin sweet potato purée for later
How to make sweet potato purée
Full recipe and ingredients list in recipe card at the end of this post.
You will need two medium-sized sweet potatoes.
1. Wash and peel your sweet potatoes.
2. Cut into bite-sized pieces.
3. Place in a saucepan and cover with water (see recipe card below for steamer instructions).
4. Bring to the boil, then reduce to a simmer and cook until soft. This will take around 10-15 minutes.
5. Drain and allow to cool slightly.
6. Blend to a smooth purée.
How to make sweet potato purée
- 2 medium sweet potatoes
- Cold water to cover
- Wash and peel your sweet potatoes and cut into bite size pieces.
- Place in a large saucepan and cover with cold water.
- Bring to the boil then reduce to a simmer and cook for 10-15 minutes until soft. You can test by removing one piece and inserting a sharp knife into the centre. If it slides through the potato flesh it’s done.
- Place your sweet potato chunks in the steamer basket. Use two baskets if needed.
- Bring 2-3 inches water to the boil in the bottom of the steamer then cover with the steamer baskets and lid, reduce the heat to a simmer and steam for 10-15 minutes until soft.
To make the purée
- Drain and allow to cool slightly.
- Blend with a stick blender or transfer to a jug blender and blend until smooth. Add a dash of water if needed.
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