Sweet Potato Puree

It all started when I began making my own baby food. Then I discovered a myriad of uses for things like sweet potato puree and butternut squash puree. I would add it to my Sunday Morning Pancakes, Stovetop Mac & Cheese, or anything else I thought I could sneak it into. Since I have and will post the occasional recipe that uses sweet potato puree, I thought it might be a good idea to tell you how to make it. It's the sort of thing you don't want to have to make while you're in the middle of preparing a recipe that calls for it, but if you make it ahead of time and store it in the fridge, it stays good for about a week or two.

Peel and chop a medium-large sweet potato into large chunks. Place in a microwave-safe bowl or container.

Add 1 to 2 tablespoons of water. Cover and steam in the microwave for about 5 minutes. Remove and stir. Check tenderness with a fork. If the fork slides through the sweet potato easily, it is done. If not, return to the microwave and cook an additional 2-3 minutes until completely tender.

Pour the sweet potato chunks and water into a food processor or blender. Add another 2-3 Tbsp of water and puree.

If the mixture is too thick to mix thoroughly, add additional water a tablespoon at a time and continue blending/processing.