Homemade Sweet Potato Puree (Print Version)

# Ingredients:

→ For Roasting Method

01 - 1.5 kg (3⅓ pounds) gold sweet potato

→ For Boiling Method

02 - 1.5 kg (3⅓ pounds) gold sweet potato
03 - Water to cover

# Instructions:

01 - Preheat oven to 180 degrees C (355 F). Line a baking tray with non-stick baking paper. Wash sweet potatoes well and cut in half lengthways.
02 - Place sweet potato flesh side down on prepared tray. Bake for about 40 minutes or until tender when pierced with a knife.
03 - Let cool until handleable, remove skin, and blend flesh in food processor until smooth.
04 - Wash, peel, and cut sweet potatoes into 5 cm (2 inch) cubes.
05 - Cover with water in large saucepan, bring to boil, then simmer 15-20 minutes until tender.
06 - Drain well, return to hot pan for 3 minutes to remove excess moisture, then blend in food processor until smooth.

# Notes:

01 - Can be stored in refrigerator for up to 4 days
02 - Can be frozen for up to 4 months
03 - Freeze in 1 cup portions for convenience
04 - Great for meal prep

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