Preheat your oven until it reaches 350 degrees Fahrenheit.

Wash sweet potatoes and prepare them by peeling, and chopping it into pieces no larger than an inch.

Line a baking sheet with parchment paper and arrange the sweet potato cubes on it, allowing them to slightly overlap.

Bake cubed sweet potatoes for approximately 25 minutes or until the sweet potato is easily pierced with a fork.

Once baked, let the sweet potato cool for a while, then transfer it to a food processor along with ¼ cup of water.

Gradually add water until you achieve the desired consistency, ensuring to scrape down the sides of the processor as needed. Aim for a texture thinner than mashed potatoes.

You can serve the pureed sweet potatoes immediately or store it in jars for up to a week in the refrigerator, or freeze it for up to three months.