Beaniemom Posted September 8, 2018 Share Posted September 8, 2018 I’m making purees to add to ds’s food. Today I was doing sweet potatoes. I roasted them, scooped out the insides, and put them in the food processor. I ended up with a gummy mess! Should I have added liquid? Would sweet potatoes (not yams if it makes a difference) with heavy cream mixed in freeze well? Quote Link to comment Share on other sites More sharing options...
klmama Posted September 8, 2018 Share Posted September 8, 2018 In that situation, I'd add some water. FWIW, I usually bake a bunch of them with the skins on in a crock pot overnight with a cup or two of water. In the morning, I let them cool, slice them open, squeeze out the cooked flesh into a large bowl, and mash with a potato masher. Usually, it's already the right consistency at that point; occasionally, I need to add a little of the cooking water. My dc love it and won't eat sweet potatoes any other way. Quote Link to comment Share on other sites More sharing options...
Lady Marmalade Posted September 8, 2018 Share Posted September 8, 2018 Potatoes and sweet potatoes generally have too much starch in them to get a nice puree in a food processor or blender. You will end up with a sticky, gummy mess from the starches activating. For sweet potato puree, simply mashing or putting through a ricer is ideal. Quote Link to comment Share on other sites More sharing options...
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