Roasted Sweet Potato Puree
First of all, how much puree you get will depend on the number and size of the sweet potatoes you use. So it's really hard to be definite about how much puree this recipe makes.
In saying that, though, if you use 2 medium sweet potatoes, you should get approximately 1 -2 cups of puree.
Personally, I like to roast a bunch of sweet potatoes at once so that I can make a big batch of puree. And then I freeze, in individual 1/2 cup portions, what I'm not immediately using.
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Okay, so here's what you do:
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Step 1: Preheat oven to 350 degrees Fahrenheit (180 degrees Celcius). Wash and dry the sweet potatoes. Cut the ends off. Cut the sweet potato into thick slices (1" to 2" thick).
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Step 2: Cover a cookie sheet with parchment paper. Place sweet potato slices on top. Poke each slice a few times with a fork.
Step 3: Bake for 30 minutes. Take them out of oven and poke with a fork. If the insides are soft, they're done cooking. If not, flip them over and bake for an additional 10-15 minutes and check again.
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Step 4: Once they're soft, let them cool for at least 15 minutes. Once they're cool enough to handle, peel the slices and cut them into pieces. Place pieces into a food processor or blender.
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Step 5: Puree on high speed for a few minutes. Turn off food processor. Using a spatula, push the mashed sweet potato down off the sides and toward the blades. Puree again for another few minutes.
The puree should be smooth and free of lumps.
