I really love sweet potatoes. I have a pretty bad sweet tooth, so sweet potatoes are right up my alley. Growing up, we used to always have them mashed with a ton of butter and topped with roasted marshmallows. Mmm.
This version for Pressure Cooker Mashed Sweet Potatoes is a bit more stripped down, no marshmallows here. The natural sweetness is allowed to shine through (although I do enhance it a bit with some maple syrup)!
Plus, because I cooked the sweet potatoes in my Pressure Cooker, this recipe is done in no time!
Ingredients:
- 4 lbs sweet potatoes, peeled and cut into similar sized pieces
- 1 cup water
- 1/4 cup unsalted butter (or coconut oil to make dairy free/vegan)
- 1 tablespoon cinnamon
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
- thyme, for garnish
Cut and dice your sweet potatoes. Add to your pressure cooker with 1 cup water.
Secure the lid and make sure the steam valve is closed. My pressure cooker has a “steam potatoes” setting. If yours does not, set your pressure cooker for 10 minutes on high pressure and press “on/start.”
Once the unit has reached optimal cooking pressure (~15 minutes), it will beep once and start counting down . You’ll notice that the pressure release valve (red) rises up during this time.
The pressure cooker will beep 3 times to alert you when cooking has finished. Once cooking is complete, turn off the pressure cooker by pressing “stop/cancel” and unplugging the power cable. Using an oven mitt, move the pressure release value to the “release” position to release the pressure. When the pressure release valve falls back down, unlock the pressure cooker.
Carefully remove the metal insert from the pressure cooker (wearing oven mitts) and strain the sweet potatoes. They will be really soft.
Add the metal insert back into your pressure cooker and plug it back in. Press the “saute/brown” button then “on/start” and add your butter. When the butter has melted, add in the cinnamon and stir to combine.
Add back your sweet potatoes and stir, pressing down on the sweet potatoes to mash. Add in the maple syrup and salt and stir to combine.
To serve, scoop the mashed sweet potatoes into a bowl and top with fresh thyme leaves and more cinnamon, if desired.
These sweet potatoes are insanely smooth. Cinnamon complements the natural sweetness and the little bit of salt helps bring out the flavor more.
These are great for a weeknight, or to free up stove top space for Thanksgiving! From start to finish, this recipe took me about 35 minutes, not too shabby!
Ingredients
- 4 lbs sweet potatoes, peeled and cut into similar sized pieces
- 1 cup water
- 1/4 cup unsalted butter (or coconut oil to make dairy free/vegan)
- 1 tablespoon cinnamon
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
- thyme, for garnish
Instructions
- Cut and dice your sweet potatoes. Add to your pressure cooker with 1 cup water.
- Secure the lid and make sure the steam valve is closed. My pressure cooker has a “steam potatoes” setting. If yours does not, set your pressure cooker for 10 minutes on high pressure and press “on/start.”
- Once the unit has reached optimal cooking pressure (~15 minutes), it will beep once and start counting down . You’ll notice that the pressure release valve (red) rises up during this time.
- The pressure cooker will beep 3 times to alert you when cooking has finished. Once cooking is complete, turn off the pressure cooker by pressing “stop/cancel” and unplugging the power cable. Using an oven mitt, move the pressure release value to the “release” position to release the pressure. When the pressure release valve falls back down, unlock the pressure cooker.
- Carefully remove the metal insert from the pressure cooker (wearing oven mitts) and strain the sweet potatoes. They will be really soft.
- Add the metal insert back into your pressure cooker and plug it back in. Press the “saute/brown” button then “on/start” and add your butter. When the butter has melted, add in the cinnamon and stir to combine.
- Add back your sweet potatoes and stir, pressing down on the sweet potatoes to mash. Add in the maple syrup and salt and stir to combine.
- To serve, scoop the mashed sweet potatoes into a bowl and top with fresh thyme leaves and more cinnamon, if desired.
