Sweet Potato Puree

This might sound a bit dramatic, but the second half of my life began when I discovered the magic that is sweet potato puree.  I use it to thicken soups and chili.  I add it to oatmeal and oatmeal bars.  It’s delicious in quick breads, muffins and pancakes.  You can even turn it into BROWNIES!  

My obsession began when I stumbled across a can of organic sweet potato puree at the grocery store.  I threw it in my cart on a whim, not really knowing exactly what I was going to do with it.  I ended up making pancakes with it and the rest is history.  They reminded me of pumpkin pancakes, but better.  That got me thinking – I bet I could sub in sweet potato for almost anything that calls for pumpkin.  Turns out I was right. Canned sweet potato puree became a regular grocery list item for a little while, until it dawned on me – I could make my own.  The brand I buy is $3 a can, so making it at home is much more cost effective.  

Make your own sweet potato puree.

Bake your sweet potato at 400º F for about an hour.  When it’s cool enough to handle, peel the skin off and place the flesh into a food processor fitted with a steel blade.  I use my mini food processor, so I chop it into big hunks to get it to fit.  Blend, adding one or two tablespoons of water as necessary, until it reaches a pureed consistency.  That’s it – seriously.

A medium-large sweet potato will yield about a cup of puree.  Add it to soups, chili, brownies, oatmeal, smoothies, muffins, and more!  Store any unused puree in the fridge, in an air-tight container for about 4-5 days.

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