Prep: Heat oven to 400°. Line baking sheet with tin foil, parchment paper or a silicone mat.
Bake: Wash and dry the sweet potatoes. Prick with a fork in several places and then place the sweet potatoes on the baking sheet. Bake for 45 minutes - 1 hour or until a fork can easily prick the sweet potato. Let sit until cool to touch.
Peel: Cut into the skin of the potato lengthwise and peel away the skin of the potato. Scoop out the sweet potato meat and place it into a blender or food processor, adding in the mild curry powder and liquid.
Blend: Puree on high for 1-2 minutes or until smooth, adding in additional liquid in 1/4 cup increments if needed. I had to add in 1 cup of water to the puree pictured.
Eat: Serve to baby or freeze for a later meal.