2 large sweet potatoes (not yams, yes there is a difference)
Peel and chop sweet potatoes into smaller chunks. Steam or boil until tender, about 20 minutes. Place into food processor or blender and puree until smooth. Add water as necessary for a smooth and creamy puree.
Separate into small freezer ziplock bags, in 1/2 cup increments. Smooth out flat, seal and label. Freeze.
When ready to use, thaw and refrigerate any leftovers.
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