Sweet Potato Puree

I use frozen sweet potato puree for smoothies and like to have it handy for smoothies and pasta dishes.  It's really easy to make and can be used in other recipes that call for the puree.  Here is my how I make it.

Ingredients:

4 large Sweet Potatoes

1/4 cup Water

Use parchment paper for easy clean up.

Peel away the skin then use spoon to scoop out the flesh.

Add your water a little at a time.

It only takes seconds for the puree to process!

Scoop into ice cube trays and freeze.

Directions:

1. Pre-heat oven to 425 degrees.
2. Line cookie sheet with parchment paper.  This isn’t necessary, but will save on clean-up since the sweet potatoes sometimes leave a sticky residue on the pan from the juices.
3. Place sweet potatoes on cookie sheet and bake for about 45 minutes or until tender.  Let cool until cool enough to handle - about 30 minutes to an hour.
4. Using your fingers, peel back the skin of the sweet potatoes.  Scoop out the flesh and put into food processor.  (You can also use blender.)
5. Add about 1/4 cup of water.  You may need to add more water depending on how big your sweet potatoes are, but I always start with less water because you can always add more.  
6. Process until sweet potato is the consistency you want.
7. Using spoon, scoop into ice cube trays and freeze for about 6 hours. (I usually just freeze overnight.)
8. Once your sweet puree is frozen, pop the cubes of frozen sweet potato into a zipper storage bag and store in freezer until ready to use.