Last updated: October 26, 2026
Make this when you've got sweet potatoes and don't know what to do with them. Or when you want mashed potatoes but don't feel like doing all that work. Or if your annoying coworkers won't stop talking about how "going Paleo cured his eczema" and you want to dip your toe in. It only takes 4 ingredients to blow your mind. Seriously. Try it.
Servings: 2–4
Equipment: Skillet or saucepan, blender, kitchen scale (recommended)
Ingredients
500 g sweet potatoes, peeled, ¼ inch thick dice (about 1 lb 2 oz)
100 g butter (about 7 tablespoons)
150 g water (about ⅔ cup)
5 g kosher salt (about 1 teaspoon Morton or 1¾ teaspoons Diamond Crystal)
Instructions
Prepare the sweet potatoes. Peel and dice into pieces about ¼ inch thick.
Melt the butter. Heat a skillet or saucepan over medium heat and add the butter. For extra flavor, let it bubble until it turns golden brown and smells nutty. If you don't like brown butter, just melt it and move on. (I judge you, but move on.)
Cook the sweet potatoes. Carefully add the water, salt, and sweet potatoes. Increase the heat and bring to a boil. Cook, stirring only once or twice, until the potatoes are tender all the way through. A little browning is good—that's flavor.
Blend until smooth. Transfer everything from the pan, including the butter and cooking liquid, into a blender. Follow your blender's precautions for hot foods, and start at low speed before increasing. Blend until the purée reaches your desired consistency.
Adjust and serve. Too thick? Add a little water. Want it richer? Add more butter. Taste and adjust the salt.
Notes & Variations
Why brown the butter? Browning develops a rich, toasted, nutty flavor. It's optional, but worth trying.
Want a smoother purée? Blend longer and at higher speed. For a slightly more rustic texture, blend less.
Want soup instead? Add chicken stock, vegetable stock, or water while blending until you reach your desired consistency.
Want to scale the recipe? All measurements are based on the weight of the peeled sweet potatoes:
Sweet potatoes: 100%
Butter: 20%
Water: 30%
Salt: 1%
For example, 1,000 g of sweet potatoes requires 200 g butter, 300 g water, and 10 g salt.
Don't have a kitchen scale? I've included approximate volume measurements above. But seriously, get a scale. It'll make you a better cook, and they're cheap.
Storage: Refrigerate promptly in an airtight container and use within 3–4 days.
