Wednesday, September 16, 2009

Sweet Potato Puree

Sweet Potato Puree
Makes 10 1 ounce servings

1 large sweet potato/yam

Peel sweet potato and cut into 1 inch cubes. Steam until tender. Reserve cooking water.

Place potatoes into your preferred pureeing mechanism. I used a mini-processor. Puree until smooth, slowly adding water until you achieve your desired consistency. Serve immediately once cooled or pour into ice trays, cover and freeze. Once frozen, dump into freezer storage bags. Serve within 4 weeks. To thaw, place one or 2 cubes in covered container in fridge overnight or microwave until thawed (be sure to allow to cool before serving).

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