Ingredients:

  • 3 large sweet potatoes (approx. 2 lbs)
  • 1 pinch sea salt
  • 2 tbsp unsalted butter, melted (optional)
  • 0.5 tsp ground cinnamon or nutmeg (optional)
  • 2 tbsp water or broth (optional for thinning)

Instructions:

  1. Preheat oven to 400°F. Note: High heat is crucial for the sugar caramelization inside the skin.
  2. Scrub 3 large sweet potatoes. Note: Removing dirt prevents gritty bits in the final puree.
  3. Pierce skins several times with a fork.
  4. Place on a parchment lined tray. Bake 60 minutes until tender and oozing syrup.
  5. Let cool 10 minutes. Note: Cooling creates a small steam gap between skin and flesh, making them easy to peel.
  6. Peel skins away. Watch for the steam release as you open the hot tubers.
  7. Place flesh into a bowl. Add 1 pinch sea salt and optional 2 tbsp melted butter.
  8. Mash or blend. Continue until smooth and velvety.
  9. Add 0.5 tsp cinnamon or nutmeg if using for sweet dishes.
  10. Add 2 tbsp water or broth if needed. Mix until desired consistency is reached.