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7 Delectable Sweet Potato Creations Using the Instant Pot

Sweet potatoes are a beloved ingredient that brings a natural sweetness and a burst of color to your plate. They are not only incredibly delicious but also loaded with nutrients, making them a favorite choice for those who love both taste and health. However, the time-consuming cooking process of sweet potatoes can be a hindrance. That’s where the Instant Pot comes to the rescue. In this article, we’ll explore seven delightful sweet potato recipes that can be effortlessly prepared using the Instant Pot, saving you time and preserving the natural sweetness of this fantastic root vegetable.

The Advantages of Using Instant Pot for Sweet Potatoes:Before we dive into these delectable sweet potato recipes, let’s take a moment to appreciate why the Instant Pot is a game-changer when it comes to cooking these delightful tubers.

Swift Cooking Times for Busy Cooks:The Instant Pot, as its name suggests, is an incredibly efficient kitchen appliance that significantly reduces cooking times. When it comes to sweet potatoes, the lengthy oven baking or stovetop boiling can be time-consuming. With the Instant Pot, you can have perfectly cooked sweet potatoes in a fraction of the time. It’s a lifesaver for busy cooks.

Preserving the Natural Sweetness and Nutrients:Sweet potatoes are known for their natural sweetness and abundant nutrients. The Instant Pot’s sealed cooking environment ensures that the sweet potatoes maintain their flavor and nutritional value. No more worries about overcooking or nutrient loss!

Versatility in Preparing Various Sweet Potato Dishes:The Instant Pot’s flexibility extends to the variety of sweet potato dishes you can prepare. From classic mashed sweet potatoes to sweet potato fries, you can experiment with different recipes and enjoy the versatility of this wonderful vegetable.

Now, let’s dive into these sweet potato creations that are sure to please your palate.

Classic Mashed Sweet Potatoes

Ingredients

4 sweet potatoes, peeled and cubed
1/4 cup of butter
1/4 cup of milk
Salt and pepper to taste

Directions

Start by peeling the sweet potatoes and cutting them into uniform 1-inch chunks. This ensures even cooking.Place the sweet potato chunks in a large pot and cover them with cold water. Add a pinch of salt to the water.

Bring the water to a boil over high heat, then reduce to a simmer.

Cook for about 15-20 minutes, or until the sweet potatoes are tender when pierced with a fork.

Drain the sweet potatoes and return them to the pot.

In the same pot, add the unsalted butter, heavy cream, brown sugar, ground cinnamon, ground nutmeg, salt, and black pepper.

Mash the sweet potatoes and mix the ingredients using a potato masher or a hand mixer until you achieve a smooth and creamy consistency.

Taste the mashed sweet potatoes and adjust the seasoning if necessary, adding more salt, sugar, or spices according to your preference.

If desired, garnish with chopped fresh parsley for a pop of color and freshness.

Instructions

Start by placing the peeled and cubed sweet potatoes in the Instant Pot.

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Add enough water to cover the sweet potatoes.

Close the Instant Pot and set it to “Manual” for 8 minutes.

Once the timer goes off, perform a quick pressure release.

Open the Instant Pot, drain the water, and return the sweet potatoes.

Add the butter, milk, salt, and pepper.

Mash the sweet potatoes until they reach your desired consistency.

Your classic mashed sweet potatoes are ready to serve.

Tip:Feel free to customize your mashed sweet potatoes with a touch of cinnamon or a sprinkle of brown sugar.

Sweet Potato Soup

Ingredients

3 sweet potatoes, peeled and chopped
1 onion, chopped
3 cloves of garlic, minced
4 cups of vegetable broth
1/2 cup of coconut milk
1 teaspoon of curry powder
Salt and pepper to taste

Directions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until they become fragrant and translucent, about 3-4 minutes.Add the diced sweet potatoes, chopped carrot, and apple to the pot. Stir and cook for another 5 minutes.Pour in the vegetable broth and add the ground cinnamon, ground nutmeg, salt, and pepper. Stir to combine.Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for about 20-25 minutes, or until the sweet potatoes are tender.Use an immersion blender to puree the soup until it’s smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches.Return the pureed soup to the pot and stir in the heavy cream if desired. Heat the soup over low heat for a few more minutes.Serve the Sweet Potato Soup hot, garnished with chopped fresh parsley for an extra touch of freshness.

Instructions

Start by placing the peeled and chopped sweet potatoes, chopped onion, minced garlic, and vegetable broth in the Instant Pot.

Close the Instant Pot and set it to “Manual” for 10 minutes.

Once the timer goes off, perform a quick pressure release.

Open the Instant Pot and blend the mixture until smooth using an immersion blender.

Stir in the coconut milk, curry powder, salt, and pepper.

Your creamy sweet potato soup is ready to warm you up.

Coconut Twist:The addition of coconut milk adds a delightful creaminess to this soup.

Sweet Potato Casserole

Ingredients

3 sweet potatoes, peeled and cubed
1/2 cup of brown sugar
1/4 cup of butter
1/4 cup of milk
1 teaspoon of vanilla extract
1/2 teaspoon of cinnamon
A pinch of salt
1 cup of mini marshmallows (for topping)

Directions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside.Begin by preparing the sweet potatoes. Scrub them clean, then pierce each one several times with a fork. Place them on a baking sheet and bake in the preheated oven for about 45-60 minutes, or until they’re tender. Once done, let them cool, then peel and mash them.In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, beaten eggs, milk, melted butter, and vanilla extract. Mix well until the ingredients are fully incorporated.Transfer the sweet potato mixture to the greased baking dish, spreading it out evenly.In a separate bowl, prepare the topping. Mix the brown sugar and all-purpose flour, then stir in the melted butter and chopped pecans until the mixture is crumbly.Sprinkle the topping evenly over the sweet potato base in the baking dish.

Bake the casserole in the preheated oven for about 25-30 minutes, or until the topping is golden brown and the casserole is heated through.

Allow the Sweet Potato Casserole to cool slightly before serving. It’s best served warm.

Instructions

Start by placing the peeled and cubed sweet potatoes in the Instant Pot.

Add enough water to cover the sweet potatoes.

Close the Instant Pot and set it to “Manual” for 8 minutes.

Once the timer goes off, perform a quick pressure release.

Open the Instant Pot, drain the water, and return the sweet potatoes.

Add the brown sugar, butter, milk, vanilla extract, cinnamon, and salt.

Mash the sweet potatoes and mix everything until it’s well combined.

Transfer the mixture to a baking dish and top it with mini marshmallows.

Place it under the broiler for a couple of minutes until the marshmallows are golden brown.

Your sweet potato casserole is ready to be enjoyed.

Marshmallow Magic:The toasted marshmallow topping adds a delightful sweetness and a touch of nostalgia to this dish.

Honey-Glazed Sweet Potatoes

Ingredients

4 sweet potatoes, peeled and sliced
1/4 cup of honey
2 tablespoons of butter
1/2 teaspoon of cinnamon
Salt to taste

Directions

Preheat your oven to 375°F (190°C). Grease a baking dish and set it aside.Place the sweet potato rounds in a large pot of boiling water. Parboil them for about 6-7 minutes, or until they are slightly tender. Drain and set aside.In a saucepan, melt the butter over medium heat. Stir in the honey, brown sugar, ground cinnamon, ground nutmeg, salt, and black pepper. Cook, stirring, until the mixture is well combined and the sugar is completely dissolved.Place the parboiled sweet potato rounds in the prepared baking dish.Pour the honey glaze over the sweet potatoes, ensuring that they are evenly coated.

Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes.

Remove the foil and continue to bake for an additional 15-20 minutes, or until the sweet potatoes are tender and the glaze has thickened.

If desired, garnish the Honey-Glazed Sweet Potatoes with chopped fresh parsley before serving.

Instructions

Start by placing the peeled and sliced sweet potatoes in the Instant Pot.

Add enough water to cover the sweet potatoes.

Close the Instant Pot and set it to “Manual” for 3 minutes.

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Once the timer goes off, perform a quick pressure release.

Open the Instant Pot, drain the water, and return the sweet potatoes.

Add the honey, butter, cinnamon, and salt.

Toss the sweet potatoes until they’re well coated with the glaze.

Your honey-glazed sweet potatoes are ready to add a touch of sweetness to your meal.

Golden Honey:The honey glaze transforms sweet potatoes into a delightful side dish.

Sweet Potato Risotto

Ingredients

2 sweet potatoes, peeled and cubed
1 cup of Arborio rice
1 onion, chopped
3 cloves of garlic, minced
4 cups of vegetable broth
1/2 cup of white wine (optional)
1/4 cup of grated Parmesan cheese
2 tablespoons of butter
Salt and pepper to taste

Directions

Begin by roasting the sweet potato. Preheat your oven to 400°F (200°C). Toss the diced sweet potato with a drizzle of olive oil and a pinch of salt and pepper. Spread them out on a baking sheet and roast for about 20-25 minutes or until they’re tender and slightly caramelized. Set aside.In a large, deep skillet or a wide saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.Stir in the minced garlic and Arborio rice. Cook for an additional 2-3 minutes, stirring frequently, until the rice becomes lightly toasted.If using white wine, pour it into the skillet and stir until it’s mostly absorbed by the rice.

Begin adding the warm vegetable broth, one ladle at a time, stirring continuously and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked to your desired level of doneness, usually about 18-20 minutes.

Stir in the roasted sweet potatoes and continue to cook for a few minutes until they are heated through.

Remove the skillet from heat and stir in the unsalted butter and grated Parmesan cheese. Season with salt and pepper to taste.

If desired, garnish the Sweet Potato Risotto with fresh sage leaves for an extra burst of flavor.

Instructions

Start by placing the peeled and cubedsweet potatoes, Arborio rice, chopped onion, minced garlic, vegetable broth, and white wine (if using) in the Instant Pot.

Close the Instant Pot and set it to “Manual” for 7 minutes.

Once the timer goes off, perform a quick pressure release.

Open the Instant Pot and stir in the grated Parmesan cheese, butter, salt, and pepper.

Your creamy sweet potato risotto is ready to be savored.

Wine Note:The white wine adds depth to the flavors, but you can omit it if you prefer.

Sweet Potato Fries

Ingredients

3 sweet potatoes, peeled and cut into fries
2 tablespoons of olive oil
1 teaspoon of paprika
1 teaspoon of garlic powder
Salt and pepper to taste

Directions

Preheat your oven to 450°F (230°C) and place a large baking sheet inside to heat up.While the oven is preheating, peel the sweet potatoes and cut them into fries of equal size to ensure even cooking.In a large mixing bowl, combine the olive oil, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix well.

Add the sweet potato fries to the bowl and toss them in the seasoned oil mixture, ensuring they are evenly coated.

Remove the hot baking sheet from the oven and lightly coat it with cooking spray to prevent sticking.

Spread the seasoned sweet potato fries in a single layer on the hot baking sheet, ensuring they are not overcrowded. This will help them get crispy.

Place the baking sheet back in the preheated oven and bake for 20-30 minutes, flipping the fries halfway through, until they are golden and crispy.

Remove the Sweet Potato Fries from the oven and let them cool slightly before serving.

Instructions

Start by placing the peeled and cut sweet potatoes in a bowl.

Drizzle them with olive oil, paprika, garlic powder, salt, and pepper.

Toss the sweet potato fries until they’re evenly coated with the seasonings.

Arrange the fries in a single layer in the Instant Pot.

Close the Instant Pot and set it to “Manual” for 5 minutes.

Once the timer goes off, perform a quick pressure release.

Open the Instant Pot, and your crispy sweet potato fries are ready to be served.

Crispy Goodness:These sweet potato fries have a perfect balance of crunch and tenderness.

Conclusion

With the help of your trusty Instant Pot, you can enjoy a variety of sweet potato creations that suit your taste and lifestyle. Whether you prefer the classic comfort of mashed sweet potatoes, the heartiness of sweet potato soup, or the sweetness of honey-glazed sweet potatoes, there’s an Instant Pot sweet potato recipe for everyone.

So, choose your favorite recipe, set up your Instant Pot, and let the aroma of perfectly cooked sweet potatoes fill your kitchen. Don’t forget to share this article with your fellow food enthusiasts and make meals more delightful and convenient. Happy cooking!

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Spring Viva

7 Delectable Sweet Potato Creations Using the Instant Pot

7 Delectable Sweet Potato Creations Using the Instant Pot

Classic Mashed Sweet Potatoes

Ingredients

Directions

Instructions

Sweet Potato Soup

Ingredients

Directions

Instructions

Sweet Potato Casserole

Ingredients

Directions

Instructions

Honey-Glazed Sweet Potatoes

Ingredients

Directions

Instructions

Sweet Potato Risotto

Ingredients

Directions

Instructions

Sweet Potato Fries

Ingredients

Directions

Instructions

Conclusion

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