Yesterday, I posted the chicken satay recipe (which, again, we really liked), which calls for sweet potato puree. And it's pretty simple.
Four sweet potatoes/one pound makes enough puree for quite a few recipes. I baked the potatoes until they were tender enough (I think around 40-50 minutes), scooped out the pulp, and pureed it.
Most of the recipes call for 1/4 or 1/2 cup of puree, so I just froze them in 1/4 cup portions. A muffin pan worked perfectly and gave me 12 1/4 C. purees. I froze them in the pan and then transferred them to plastic baggies later.
Because I now have 11 sweet potato purees leftover, I plan to make the other recipes that call for sweet potato puree. For no more than we eat a meal together at home, I don't need a freezer-full of five different kind of purees. So, stay tuned and hopefully I'll have more recipes to share!
** Yesterday's recipe and the sweet potato puree comes from Jessica Seinfield's two cookbooks, Deceptively Delicious and Double Delicious.**
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