This invention provides a method for making a sweet potato purée comprising the steps of (a) admixing a coarse sweet potato purée with a suitable amount of glucoamylase, wherein (i) the coarse sweet potato purée is made using frozen sweet potatoes that have been puréed at a suitable temperature, and (ii) the admixing is performed at a temperature and for a duration sufficient to permit the glucoamylase to catalyze the breakdown of starch present in the coarse purée to maltose and glucose; and (b) heating the resulting purée at a temperature and for a duration sufficient to inactivate the glucoamylase present therein. The color, taste and texture of the resulting sweet potato purée are comparable to those of a sweet potato purée made from fresh sweet potatoes and containing only native glucoamylase.
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