Rinse the sweet potatoes under cool water to remove dirt.

Use a vegetable peeler to remove the skin, or leave the skin on if you plan to peel after cooking.

Cut into evenly sized chunks to ensure they cook at the same rate.

Choose one of the following methods:

Boiling

Add the chopped sweet potatoes to a pot and pour in enough water to submerge them fully.

Bring to a boil, then reduce heat and simmer for 12–15 minutes or until fork tender.

Drain using a colander and let sit briefly to release excess moisture.

Steaming

Add water to the bottom of a pot and place chunks in a steamer basket above the water.

Cover and steam for 15–18 minutes or until easily pierced with a fork.

Roasting

Preheat oven to 400°F (200°C).

Use a fork to poke holes in the whole sweet potatoes, then arrange them on a baking tray.

Roast for 45–50 minutes until soft. Let cool slightly, then peel.

Transfer cooked potatoes to a blender, food processor, or use an immersion blender.

For a rustic mash, use a potato masher or the back of a fork.

Blend until you reach a smooth consistency, adding a splash of water, milk, or broth as needed to adjust texture.

For savory dishes, add salt and pepper or a drizzle of olive oil.

For sweeter meals, mix in a dash of cinnamon, nutmeg, or even orange zest.

Serve warm, or let the puree cool before storing.

Spoon the puree into an airtight container and refrigerate for up to 4 days.

To freeze, transfer to ice cube trays or silicone molds. Once frozen, move to a freezer-safe bag.

To reheat, thaw in the fridge overnight or warm gently on the stove or microwave.