Just like pumpkin puree, this is precisely the kind of foundation recipe that I like to keep on hand in the fridge or freezer. What do I use it for? Cakes, muffins, soups, spreads, smoothies? What don’t I add it to? ; ) It adds a delicious hint of sweetness and creaminess to so many recipes! Love it.
approx. 5 min.
20 – 30 min.
1 large bin
You can keep the puree for a maximum of 5 days in the fridge and 3 months in the freezer.
oven, food processor or blender
1,5 kg / 3,3 lbs sweet potatoes
(coconut)oil, for greasing
Preheat the oven to 220ºC (430 Fahrenheit). Peel the sweet potatoes then roughly chop. Toss them in a bit of cooking oil. Spread the chopped sweet potato out evenly on a baking sheet and bake in the preheated oven for 20-30 minutes. Use a fork to test for doneness every now and then. When they are cooked, remove from the oven and allow to cool fully. Once cool, blend the sweet potato in the food processor until smooth. You can also just mash the pieces in a bowl. Transfer to an airtight container and store the puree in the freezer or fridge.
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