Are you tired of complicated side dishes that take hours to prepare? Get ready to revolutionize your cooking with this incredibly easy Pressure Cooker Roasted Sweet Potato Puree! In less time than it takes to watch your favorite sitcom, you'll create a velvety, rich side dish that will have your family and friends begging for seconds. This recipe transforms ordinary sweet potatoes into a luxurious, restaurant-worthy accompaniment that's not just delicious, but also incredibly simple to make.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Sweet potatoes
- Butter
- Salt
- Pepper
- Nutmeg
Instructions
- Begin by gathering all your ingredients: sweet potatoes, butter, salt, pepper, and nutmeg. Ensure you have a pressure cooker ready for use.
- Wash the sweet potatoes thoroughly under running water to remove any dirt or debris. Peel the sweet potatoes using a vegetable peeler, and then cut them into 1-inch cubes for even cooking.
- Place the cubed sweet potatoes into the pressure cooker. Add enough water to cover the bottom of the cooker, about 1 cup, to create steam during cooking.
- Secure the lid on the pressure cooker, ensuring it is properly sealed. Set the pressure cooker to high pressure and cook for 15 minutes.
- While the sweet potatoes are cooking, prepare your serving area. Have a mixing bowl ready for the puree and gather utensils such as a potato masher or an immersion blender.
- Once the cooking time is complete, carefully release the pressure according to your pressure cooker's instructions. Open the lid once it is safe to do so.
- Using a slotted spoon, transfer the cooked sweet potatoes to a mixing bowl, allowing any excess water to drain off. Be cautious as the sweet potatoes will be hot.
- Add butter to the bowl with the sweet potatoes. The amount of butter can be adjusted based on your preference for creaminess.
- Season the mixture with salt, pepper, and a pinch of nutmeg. Start with a small amount and adjust to taste.
- Using a potato masher or an immersion blender, mash or blend the sweet potatoes until they reach a smooth and creamy consistency. If you prefer a thinner puree, you can add a little bit of the reserved cooking water or additional butter to achieve your desired texture.
- Taste the puree and adjust the seasoning as necessary, adding more salt, pepper, or nutmeg if desired.
- Once the puree is ready, serve it warm as a side dish or use it in your favorite recipes. Enjoy your delicious pressure cooker roasted sweet potato puree!
Tips
- Choose firm, fresh sweet potatoes with smooth, unblemished skin for the best flavor and texture.
- Cut sweet potatoes into uniform 1-inch cubes to ensure even cooking and consistent puree texture.
- Don't skip the seasoning! The combination of butter, salt, pepper, and nutmeg elevates this puree from good to extraordinary.
- For an extra smooth consistency, use an immersion blender instead of a potato masher.
- If your puree seems too thick, gradually add reserved cooking liquid to achieve your desired creaminess.
- Experiment with additional spices like cinnamon or a touch of maple syrup for variation.
- Serve immediately for the best temperature and texture, but the puree can be gently reheated if needed.
- Leftover puree can be stored in an airtight container in the refrigerator for up to 3-4 days.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 26g
Protein: 2g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 20mg
