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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