top of page

Sweet Potato Puree Taste Test

Happy Foodie Friday! These recipes come courtesy of Penny and Eleazar Martinez.

Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!

I love sweet potatoes and they are a frequent in my dinner rotation. I've never included orange zest with them before but the flavors balanced together very nicely. I like adding cinnamon to my sweet potatoes and tried this recipe both with and without and personally ended up adding cinnamon to the final dish.

If you like potato skins, I highly recommend keeping some of them in the mix as they are not only delicious but hold many of the nutritional properties found in potatoes. Overall this is a great recipe. If you're on a time crunch you can cut your sweet potatoes into small pieces as they bake for faster cooking.

Sweet Potato Puree
Download PDF • 2.34MB

Makes 8 to 10 servings

Preparation Time: 5 Minutes

Cook Time: 2 Hours


*5 large sweet potatoes

*2 sticks unsalted butter, melted

*2 tablespoons fresh orange zest

*1/2 cup maple syrup or honey

*Salt, to taste


*Preheat oven at 375F.

*Wrap whole sweet potatoes individually in heavy-duty aluminum foil.

*Place in a large baking dish and bake for 1 hour or until soft and tender in the middle. (Mine ended up taking close to two hours for some reason, I finally cut them up into little pieces so they would cook faster.)

*Take out of the oven, unwrap, cut down the middle lengthwise and let cool for 10 minutes.

*Grab a large mixing bowl and scrape all the softened sweet potato pulp into a bowl. (I like the texture of potato skin so I ripped some up and added it in)

*Add remaining ingredients and whisk vigorously until nicely pureed and smooth.

Recipe and Taste Tester - Alina Gersib


bottom of page