To make these, start with a few sweet potatoes. Don’t do too many the first time, you’ll need to see how much ice cube tray space you’ll need, and also make sure you can find ways to use them.
Peel the potatoes if you want (the skin does contain nutrients, but I personally only keep the skin on if I bought organic), cut off any bad spots, cut into cubes, and boil or steam until soft. Then, you have two options. For a puree, blend with only enough water as necessary. Or, if you don’t want to use water, you can mash them in a bowl. Either way, once finished, pour or scoop into ice cube trays. Freeze overnight, then pop them out and store in a freezer bag. Just remember that if you did use water, you may need to adapt recipes later due to the water content.
To use later, you can choose to thaw it or use it frozen depending on what you are making. For smoothies, you may want to thaw it if you are already using frozen fruit. For spaghetti sauce and soup, I normally just toss it in frozen and it will melt as it warms. Either way you’ll get the same result.
Here are some ways I use frozen pureed sweet potato cubes:
Smoothies -- either this recipe or just toss in with any fruit
Spaghetti Sauce – This is my recipe but even if you are using sauce from a jar, you can still mix in sweet potato.
Tomato Vegetable Soup
Also, I did a little research online and found several options I haven’t tried. I will link to recipes where possible, but many I found were not free of dairy, eggs, peanuts, and tree nuts. So, if you have a recipe you are using already, try throwing a couple cubes into the mix next time, I bet the kids won’t notice the difference!
Macaroni & Cheese – I haven’t found a way yet to make Mac & Cheese that my son will eat, but maybe you’ll have better luck!
Brownies and Cupcakes
Sweet Potato Banana Pancakes
Sweet Potato Muffins – I think I’m going to try these with a milk and egg substitution. I also noticed in the comments section someone used the recipes for waffles!