{"id":48328,"date":"2024-11-12T17:29:32","date_gmt":"2024-11-12T22:29:32","guid":{"rendered":"https:\/\/bakeschool.com\/?p=48328"},"modified":"2024-11-12T17:29:55","modified_gmt":"2024-11-12T22:29:55","slug":"how-to-make-sweet-potato-puree-for-pies","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/how-to-make-sweet-potato-puree-for-pies\/","title":{"rendered":"How to Make Sweet Potato Pur\u00e9e for Pies"},"content":{"rendered":"\n

If you want to bake with sweet potatoes, you will need to transform raw sweet potatoes into a silky smooth pur\u00e9e<\/em>. Learn how to make sweet potato pur\u00e9e for pies in the microwave with this easy recipe<\/strong>.<\/p>\n\n\n\n

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This is the technique I use to make sweet potato pur\u00e9e for baking. I used this pur\u00e9e to make this gorgeous maple bourbon sweet potato pie<\/a>.<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Types of Sweet Potato for Pur\u00e9e<\/h2>\n\n\n\n

Sweet potatoes range in colour and shape, though in North America, we think most commonly of the orange-fleshed tuber. If you want to make a filling for pies or use sweet potato pur\u00e9e in muffins and cakes, opt for the Jewel or Garnet sweet potato varieties<\/strong>, which have orange-brown or reddish-brown skin and orange flesh. These create a flavourful pur\u00e9e that isn't too wet nor too dry. <\/p>\n\n\n\n

Some of the Japanese varieties of sweet potato that are white inside tend to be drier and firmer. They are delicious but more suitable for chopping up for stews or soups, not great for baking or making pies. <\/p>\n\n\n\n

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