Smoky Sweet Potato Mash
For mashing, sweet potatoes need to be very tender, so you may want to set the time toward the longer end of the cooking range, depending on the size of your potatoes. Always choose potatoes that are the same size for even cooking.
For mashing, sweet potatoes need to be very tender, so you may want to set the time toward the longer end of the cooking range, depending on the size of your potatoes. Always choose potatoes that are the same size for even cooking.
- Carbohydrate 0.15483 g
- Cholesterol 30.503125 mg
- Fat 11.541475 g
- Fiber 0.0981750040054321 g
- Protein 0.15933875 g
- Saturated Fat 7.2933475 g
- Serving Size 1 1 serving (74g)
- Sodium 229.521750002004 mg
- Sugar 0.0566549959945679 g
- Trans Fat 0.808978750000002 g
- Calories 102 calories
Step-by-step
- Place steam rack, with handles in the up position, in the inner pot of a 6-quart Instant Pot. Pour in 1 cup water. Place potatoes on rack.
- Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing†position. Cook on Steam setting at High Pressure 11 to 14 minutes or until tender when pierced with a fork. Open the cooker using Quick Pressure Release. Remove potatoes from cooker.
- When cool enough to handle, peel potatoes and place in a large bowl. Mash roughly with a potato masher. Stir in butter, brown sugar, paprika and salt. Sprinkle with crumbled bacon, and serve immediately.
Standard holiday sweet potato casseroles rely on prolonged oven baking to break down starches, but pressure cooking accelerates this process entirely through pressurized steam. Selecting tubers of uniform diameter ensures the 11 to 14 minute steam cycle penetrates the dense flesh evenly without leaving firm centers behind. When piercing the thickest part of a potato with a metal skewer, offering zero resistance confirms the interior has reached complete gelatinization before the skins are stripped away.
Managing Moisture and Fat Incorporation
Excess surface condensation clinging to the cooked root vegetables can quickly dilute the final consistency if not drained properly after removal from the steam rack. Whisking melted butter and brown sugar directly into the hot, roughly mashed flesh requires immediate thermal energy to emulsify the dairy fats without releasing excess starches that cause gummy textures. Incorporating smoked paprika introduces compound aromatics that cut through the natural sweetness while balancing the salty crunch of the crumbled bacon garnish.Equipment and Prepping Mechanics
Utilizing a six-quart electric pressure cooker demands careful placement of the steam rack handles in the upright position to safely extract heavy items without scalding hands. Substituting standard table salt with flaky sea salt alters the sodium distribution, requiring a reduction of about 25 percent by volume to maintain proper seasoning balance.
