Creamy Mashed Sweet Potatoes
5 minutes prep to make this Easy Creamy Mashed Sweet Potatoes Recipe. Buttery smooth, sweet & savory side dish, full of texture & fragrance. Sure to be a hit at your dining table
5 minutes prep to make this Easy Creamy Mashed Sweet Potatoes Recipe. Buttery smooth, sweet & savory side dish, full of texture & fragrance. Sure to be a hit at your dining table
- Carbohydrate 3.52378187643675 g
- Cholesterol 45.7546874613212 mg
- Fat 17.3711368604125 g
- Fiber 0.0571999979019165 g
- Protein 0.196950624847084 g
- Saturated Fat 11.0048987407596 g
- Serving Size 1 1 -4 serving (480g)
- Sodium 2.83774999821527 mg
- Sugar 3.46658187853483 g
- Trans Fat 1.22704937397853 g
- Calories 167 calories
Step-by-step
- Peel and cut the sweet potatoes into 1 inch chunks.
- Pour 1 cup of cold running tap water and place a steamer basket into the pressure cooker. Place sweet potato chunks into the basket.
- Close lid and cook on Manual at High Pressure for 8 minutes. Turn off the heat and carefully do a quick release. Open the lid.
- Place the cooked sweet potatoes in a large bowl. Use a potato masher to partially mash the potatoes. Add 1/4 teaspoon nutmeg, 3 tablespoons of unsalted butter, and 2 tablespoons of maple syrup to the sweet potatoes.
- Mash and mix the sweet potatoes into desired consistency. Season with salt to enhance the flavors and balance out the dish.
- Serve the sweet potatoes as side dish. We love it with seared flank steaks, pork loins, and ducks. Enjoy!
Garnet sweet potatoes anchor this dish, bringing high moisture content and natural sugars that caramelize slightly under pressure. Cutting those tubers into uniform one-inch chunks ensures they soften simultaneously during the eight-minute pressure cook, preventing the waterlogged spots that ruin a smooth puree. Steaming the chunks rather than boiling them directly in water preserves their starch structure instead of dissolving it away into the pot. Unsalted butter provides the necessary fat globules to coat the starch molecules, yielding a velvety mouthfeel without masking the vegetable's earthiness. Pure maple syrup introduces sucrose and distinct aromatics that complement the warming notes of freshly grated nutmeg. Testing doneness requires no thermometer; simply press a chunk against the side of the steamer basket with the back of a fork to verify zero resistance. Mash the hot roots immediately while the internal heat melts the three tablespoons of butter completely. Finish by seasoning incrementally with fine sea salt, tasting after each pinch until the sweetness balances into a savory profile.
