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Following the traditional white-potato pressure cooker mash method (boiling and mashing in the cooking liquid) will get you a soggy sweet potato mash! That’s because sweet potatoes, though technically higher in starch than white potatoes, lack the white potato’s binding power to capture any extra liquid and turn it milky, creamy thickener.
I originally came up with this technique when I used sweet potatoes as part of a one-pot meal – slicing them in half ensures that they’re evenly cooked from tip to bulge.
When making only a mash, there is no need for a steamer basket – the bigger halves can be used as a support to keep the other halves out of the water. I was originally going to publish a fancier recipe and I tried various flavor combinations- including fresh-squeezed orange juice and ginger or whipping in a bit of unsweetened coconut milk and curry. But, I found that the more I “gilded the lily” the less I could actually taste the sweet potatoes. I opted for this very basic recipe that can be served as-is or serve as a blank canvas to your imagination.
Share your favorite sweet potato mash combinations in the comments, below!
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|6 L or larger||none||10 min.||High(2)||Normal|
- Serves: approx. 6 cups (10 servings)
- Serving size: 1/10th
- Calories: 84.9
- TOTAL Fat: 1.5g
- TOTAL Carbs: 16.8g
- Sugar Carbs: 5.2g
- Sodium: 44.7mg
- Fiber Carbs: 2.7g
- Protein: 1.6g
- Cholesterol: 0.0mg
- 3 pounds (1.5k) sweet potatoes - about 5 large ones
- 1½ cups (375ml) water (see recipe notes)
- 2 pinches sea salt
- 1 tablespoon olive oil
- Wash the sweet potatoes well, trim off the ends and slice them in half length-wise.
water inthe pressure cooker's base.
- Place the potato halves face-up in the base of the cooker in an even layer- starting with the largest halves. Add the consecutive layers cross-wise (see video) to leave enough room for the steam to cook all of the potato halves evenly.
- Close the lid and set the valve to pressure cooking position.
- Electric pressure cookers and stove top pressure cookers: Cook for 10 minutes at high pressure.
- When time is up, open the pressure cooker with the Normal release - release pressure through the valve.
- Using a slotted spoon strain the halves out of the pressure cooker into a mixing bowl.
- Tease the skins away - or leave them on for a more rustic mash.
- Sprinkle the salt and olive oil onto the potato mash.
- Mix well with a fork or puree with an immersion blender for a smoother mash.