Sweet potato puré… heaven on earth? Maybe because it sure taste like it. I looove to use sweet potato puré in pancakes, waffles, muffins and bread batters since it keeps the baked stuff super moist and not dry at all. Plus it gives a nice rich sweet touch.




  • 4 medium large sweet potatoes (or as many as you like)



1. Preheat oven to 392 F / 200 C.

2. Rinse and scrub sweet potatoes, but keep the skin on.

3. Poke some holes in each potato with a fork.

4. Cut sweet potatoes in half length wise and place face down on a parchment lined baking sheet.

5. Bake for 25-30 min or until the sweet potatoes are fork tender.

6. Let them cool completely before you take off the skin.

7. Mash with a fork or puré them in a food processor or with an immersion blender.

8. Use right away or keep it in an air-tight container in the fridge. Lasts 3-4 days.

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