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.

Sweet Potato Puree

All you need is a sweet potato, a food processor, and a tiny bit of water to make your own sweet potato puree. This simple, healthy ingredient is delicious in soups, brownies, muffins, and oatmeal.
Prep Time5 mins
Active Time1 hr
Author: Megan


  • Food processor


  • 1 sweet potato baked
  • 1-2 Tablespoons water as needed


  • Preheat oven to 400º F. Scrub your sweet potato and pierce the flesh a few times with a fork. Place on a foil lined baking sheet. Bake for about an hour, or until your potato can easily be pierced with a fork. (Bake time will vary depending on the size and shape of the potato.)
  • Let sit until the potato is cool enough to handle. Remove the skin and place the flesh into your food processor. Blend, adding 1 or 2 tablespoons of water as needed to reach a pureed consistency.


  1. If you do not have a food processor, you can mash the sweet potato with a fork or a hand mixer. 
  2. Store covered in the fridge, until ready to use.  The puree will keep in the fridge for about 4 or 5 days.

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