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Sweet Potato Puree


This is a child-pleasing side dish, but adults love it as well.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, November 2003


  • 3 large sweet potatoes
  • Coarse salt and ground pepper


  1. Peel and cut 3 large sweet potatoes into 2-inch chunks. In a large saucepan, cover potatoes with water. Bring to a boil; cook until tender when pierced with the tip of a paring knife, 15 to 20 minutes. Drain; puree in food processor, with flavorings (below), if desired; season with coarse salt and ground pepper.

  2. Maple-Butter: Add 2 tablespoons each melted butter and maple syrup. Serve puree with more butter and syrup.

    Orange-Ginger: Add 1/4 cup each milk and orange juice, 2 tablespoons melted butter, and 2 teaspoons minced fresh ginger.

    Lime-Cayenne: Add 1 tablespoon lime juice and a pinch of cayenne. Thin with a bit of cooking liquid, if needed.

Cook's Notes

Never keep sweet potatoes in the refrigerator, as their natural sugars will convert to starch, making them less sweet. They will keep for up to 3 weeks in a cool, dry place.

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