It is fall and that means all things orange! Pumpkins and sweet potatoes oh my! I love it when I start getting sweet potatoes in my bountiful baskets. Sometimes though I get more sweet potatoes than I know what to do with. When that happens I make simple veggie purees. These can then be used all year round. I replace oil or eggs in my baking recipes with fruit and veggie purees. It is a sneaky way to get extra, healthy goodness into your family.
When making sweet potato puree, I wash and cut my potato into chunks. I keep my skin on, since the skin holds a lot of vitamins. I'm all about the vitamins :) I cook my potatoes in the pressure cooker for about 15 minutes. Once the pressure releases in your pressure cooker, puree your potatoes in a food processor or nutri-bullet. I then store my purees in 1 cup portions, in freezer safe tubs. I found mine at Wal-Mart for under $2 a pack. I like tubs, since you can reuse them again and again.
Purees can replace your oil in baking or use 1/4 cup puree to replace 1 egg in your baking. Throw your purees into breads, cookies, sauces, and cakes. It makes things so dang yummy!
Get your puree on this week! Fall is here and I am beyond excited! Here I come Fall baking!
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