How long it takes: 40 minutes total Equipment you’ll need: Instant Pot/pressure cooker, wire trivet Servings: make as many as you like (within reason!) I admit, I sometimes resort to the microwave to cook sweet potatoes. Stab them with a fork, wrap them in paper towel, and they’re ready in about 5 minutes. However, that method does tend to dry them out. Enter the Instant Pot! I’ve found that a pressure cooker makes the most perfect sweet potatoes. This is definitely my new go-to method, and I think it’s going to be yours, too.
About Instant Pot Sweet Potatoes
Soft and creamy. Instant Pot sweet potatoes are steamed which causes the flesh to become velvety smooth and creamy. The skin becomes very soft. Instant Pot sweet potatoes differ from baked sweet potatoes which tend to be a bit drier with a tougher skin. An easy cooking method. This post is more of a how-to than an actual recipe. Once you’ve learned how to use your Instant Pot to cook sweet potatoes, it will be a cooking method you turn to over and over again. Perfect for food prepping. Instant Pots can be a food prepper’s dream. Just get that Instant Pot working on food for the whole week. You can stock your fridge with boiled eggs, cooked shredded chicken, and now creamy cooked sweet potatoes. Dinner will be a snap! Prep Instant Pot white rice and freeze it in serving size bags. It’s so handy. Works for brown rice, too, or quinoa!
Ingredient Notes
Sweet Potatoes: Look for medium-sized sweet potatoes that are about two inches in diameter. After testing this recipe several times, we came to the conclusion that larger potatoes just don’t cook as evenly. They tend to stay hard in the middle even if you increase the cooking time. The recipe is written for four sweet potatoes; you can cook fewer or more potatoes as you wish. Instant Pot/Pressure Cooker/Multicooker: I use a 6-quart Instant Pot.
How To Make Instant Pot Sweet Potatoes
Prep the potatoes. Scrub the sweet potatoes well and trim if necessary. I usually trim the wrinkly ends off. Add water. Pour one cup of water into the bottom of the pot. Don’t skip the water! Water is necessary to create steam; the steam builds up, and pressurizes the cooker. Add the sweet potatoes. Place the wire trivet into the pot and arrange the sweet potatoes on the trivet. Cook. Lock the lid in place and set the Instant Pot to Pressure Cook (or Manual – High Pressure, depending on your model). Set the cook time for 15 minutes. It will take approximately 10 minutes to pressurize. Natural release. After the 15 minute timer goes off, allow the pressure to release naturally. That means you don’t do anything for fifteen minutes. When fifteen minutes have passed, release any remaining pressure; carefully remove the lid. The sweet potatoes should be perfectly well-done, silky smooth and delicious! The skin will be very soft and is totally edible. Now you know how to make perfect sweet potatoes! Serve. Enjoy the sweet potatoes just the way they are or top them with a nice-sized chunk of homemade garlic butter. You can eat the soft peeling or remove it. I like to enhance the sweet potatoes with a sprinkle of cinnamon sugar. Keep reading for more suggestions.
How To Use Cooked Sweet Potatoes
Stuffed sweet potatoes
Cut a slit in the middle of the potato and open it up. Add any sort of filling you like: chili with all the toppings, scrambled eggs with avocado, black beans and tomato salsa, bacon, salmon, shredded chicken, whatever! Recently we’ve been loving these quick-cooking fried chicken bites.
Mashed sweet potatoes
Scoop the sweet potatoes out of the skins and mash it. Add seasonings like chili powder, curry powder, or taco seasoning. A drizzle of hot honey is so good! Top them with a sprinkle of savory granola, toasted pine nuts, or roasted pumpkin seeds (pepitas). Try vanilla bean mashed sweet potatoes.
More ideas
Use these cooked sweet potatoes to make a creamy sweet potato casserole with marshmallows, sweet potato bread pudding, or twice baked sweet potatoes.
Storage & Reheating Tips
Cooked sweet potatoes can be stored in the refrigerator for up to 5 days. They will keep in the freezer for up to 12 months in a freezer safe container. Thaw overnight in the refrigerator before reheating. To reheat, microwave until heated through. in your Instant Pot!
