Usually when I make my mashed or whipped sweet potatoes, I go through the whole peel, chop, boil routine that takes a lot of time and effort.
Yesterday I got my Easter dinner stated a few hours later than I usually do and the pressure (no pun intended) was nowhere near what it would have been because I knew I had my time saving secret weapon in the bullpen! Another reason to LOVE my new T-Fal electric pressure cooker!
Steaming, instead of dry pressure cooking on the rack, while I prepared our main dish saved me more than an hour in prep time. That alone was worth it, but the resulting creaminess of the potatoes allowed me to remove some of the higher fat ingredients I normally would have used to whip them in to submission using my stand mixer.
Super Fast & Easy Whipped Sweet Potatoes
- 2 Large Sweet Potatoes (or Yams)
- 2 Cups Water
- 1/4 Cup (1/2 Stick) Butter
- 3 TBLS Brown Sugar (Light or Dark)
- Pour water into bottom of pressure cooker pan and place open steamer basket inside
- Wash your sweet potatoes and prick the skin a couple of times with a fork
- Place sweet potatoes into the steamer basket and close/lock the pressure cooker
- Set pressure cooker to high and, once it reaches temperature, cook for 30 minutes
- When timer sounds unplug the pressure cooker and set it aside to come back to normal pressure naturally while preparing the rest of your dinner.
- When you are 10 minutes from serving your dinner, open the pressure cooker and remove the potatoes to a medium sized bowl.
- The potatoes should be so soft that you can easily slide the peels off without need of any tool/utensils.
- Place the butter and peeled potatoes back in the bowl and, using a fork (you won’t need anything more – trust me!) whip the two together until the butter melts.
- Stir in the brown sugar and cover until you are ready to serve.
- If you want to kick them up a bit, add a pinch of nutmeg and/or cinnamon.
These are so creamy that they could easily be cooled and serve to a baby just starting table foods, but can be hearty enough to accompany turkey, ham, beef, pork or the salmon patties I rested on top.
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I saw your post the other day and wanted to let you know that I tried this last night! I purchased the Instant Pot last summer and I have tried a few different things in with moderate success. Most recently I have been using it weekly to make hard boiled eggs (which come out perfect every time)! Anyhow, I tried your sweet potato method. I only had one sweet potato but also had a russet potato. I put them both in the pot as you suggested and oh my goodness…..they both came out soooo good. And they whipped up so easy! Thanks. You jump started my motivation for the IP once again!
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