Peel and Cut the Sweet Potatoes: Start by peeling the sweet potatoes, then cut them into evenly sized 1 to 2-inch cubes. Keeping the pieces similar in size helps them cook evenly and gives you a smoother puree later.

Prepare the Steamer: Fill a pot with about 2 inches of water and place a steamer basket inside. Add the sweet potato cubes to the basket, cover the pot with a lid, and bring the water to a gentle simmer.

Steam Until Tender: Once you see steam building inside the pot, let the sweet potatoes cook for about 12 to 15 minutes. They are ready when a fork slides through the cubes easily without resistance.

Blend Into a Smooth Puree: Carefully transfer the cooked sweet potatoes to a food processor fitted with the S blade. Blend until completely smooth and creamy, stopping occasionally to scrape down the sides as needed.

Prepare the Sweet Potatoes: Using a fork, prick the unpeeled sweet potatoes several times on both the top and bottom. This allows steam to escape while baking.

Bake Until Soft: Wrap the sweet potatoes in foil or place them on a foil-lined baking sheet. Bake at 400 degrees Fahrenheit for 60 to 90 minutes, or until the potatoes feel very soft when squeezed gently.

Cool and Peel: Remove the sweet potatoes from the oven and let them cool for at least 15 minutes. Once cool enough to handle, the potato skins should peel away easily by hand.

Puree Until Smooth: Add the soft sweet potato flesh to a blender, mixer, or food processor. Blend until silky smooth and creamy.

Peel and Cube the Sweet Potatoes: Peel the sweet potatoes and cut them into evenly sized cubes. Smaller cubes cook faster and blend more smoothly.

Boil the Sweet Potatoes: Bring a large pot of water to a boil. Carefully add the cubed sweet potatoes and cook for about 15 to 25 minutes, depending on the size of the pieces.

Check for Tenderness: The sweet potatoes are ready when they can easily be pierced with a fork. Drain them thoroughly to remove excess water before blending.

Blend Into a Creamy Puree: Transfer the cooked sweet potatoes to a blender, mixer, or food processor. Puree until smooth and creamy with no lumps remaining.