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Sweet, fiber-rich, vitamin-packed puree
In season: Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
½ cup (medium) of Sweet potato puree (120 g) has 108 calories. That works out to 90 calories per 100 g. It contains 24.6 g of carbs, 1.8 g of protein, 0.2 g of fat and 3.4 g of fiber. Its 1140 µg of Vitamin A covers 127% of the Daily Value. Its glycemic index is 50 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
90
KCAL / 100G
Carbs
20.5g
· 7% DV
Protein
1.5g
· 3% DV
Fat
0.2g
· 0% DV
Fiber
2.8g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 91% · Protein 7% · Fat 2%
Vitamins
Vitamin A
950µg · 106% DV
B5
0.8mg · 16% DV
Vitamin C
12mg · 13% DV
B6
0.2mg · 12% DV
Minerals
Phosphorus
47mg · 7% DV
Potassium ⭐
230mg · 7% DV
Iron
1mg · 6% DV
Magnesium
18mg · 4% DV
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 90 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.04g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.05g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
Cook the sweet potatoes until completely tender, preferably by steaming or baking, then mash while warm. Add warm water, milk, or a plant-based drink gradually until it reaches the texture you want.
It can become watery when the potatoes absorb too much water during boiling or when too much liquid is added. Baking or steaming usually produces a thicker, more concentrated puree.
Yes. Freeze it in airtight, portion-sized containers; after thawing, stir or mash it again if the texture separates slightly.
Cool it promptly and store it in a sealed container in the refrigerator for about 3 to 4 days. Discard it if it develops mold, an off smell, or an unusual color.
Cinnamon and nutmeg work well for a sweeter dish, while cumin, smoked paprika, black pepper, garlic, and lemon suit savory meals. Tahini or olive oil can also balance its natural sweetness.
It is a useful alternative when you want a naturally sweeter flavor and a more vibrant color. It works especially well with roasted vegetables, fish, chicken, beans, lentils, and stews.
Its carbohydrate content can make it a practical meal component before training or after exercise. For post-workout recovery, pair it with a protein-rich food such as yogurt, eggs, tofu, fish, or legumes.
Plain, thoroughly cooked sweet potato puree is commonly used when babies begin complementary foods, provided it suits their developmental stage. Serve it without salt, sugar, or honey, and seek professional advice for feeding concerns.
No. The response depends on portion size, cooking method, and the rest of the meal. Pairing it with protein, fats, and other fiber-rich foods can help create a more balanced meal.
Read the ingredient list and choose products without unnecessary added sugar, excess salt, cream, or flavorings. A short ingredient list with sweet potato as the main ingredient is generally the simplest choice.
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Nutrition data compiled from USDA FoodData Central and scientific sources.