Instant Pot Sweet Potatoes Recipe (2024)

FAQs

Can you overcook potatoes in the Instant Pot? ›

The Best Kind of Potatoes for Pressure Cooking

Cut them into 1 1/2-inch chunks, and they're ready in under 15 minutes (about ten minutes for the pot to come up to pressure, then three minutes for the potatoes to steam.) Take 'em out right when the timer goes off so they don't overcook, then use them however you like!

TIPS & TRICKS to Make this Recipe: The main secrets to achieving that incredible crispy texture, is to soak the cut sweet potatoes in cold water for at least 30 minutes. This helps remove the starch from the sweet potatoes so they´re not limp & soggy.

Place the jars in a pressure canner and lock the canner lid and bring to a boil on high heat. Follow the manufacturer's instructions and process quarts for 90 minutes and pints for 65 minutes at 10 PSI for a weighted gauge canner/11 PSI for a dial gauge canner according to your canner type and your elevation.

Steaming was efficient and hands-off and didn't create a lot of messy pots and pans, and sweet potatoes cooked that way became moist and fluffy and could be easily pureed. (Roasted sweet potatoes might be great as an alt-fry, but they can also become dry and fibrous.)

Then, prepare the potatoes: Bring 1¼ cups water to boil in a small saucepan. Once bubbling away, remove from heat, add 1 cup instant mashed potatoes (2 oz.), and gently fluff with a fork.

bottom line. It is not possible to create carcinogenic acrylamide when cooking potatoes at the high temperatures that can be achieved by household pressure cookers. Pressure cooking and cooling potatoes produces a nutritional insoluble starch which has a lower glycemic impact.

When potatoes are mashed, starch is released. The more you work the potatoes, the more starch gets released. When too much starch gets released, the potatoes become gummy, gluey, and unappetizing.

The potatoes need to be processed in a weighted pressure canner at 10 pounds pressure for 35 minutes for pint jars and 40 minutes of quart jars if you live at an altitude of 1,000 feet above sea level or less (Image 3).

Bake, don't boil

Baking sweet potatoes caramelizes their natural sugars, especially when done whole. It intensifies their flavor and creates a richer taste compared to boiling, which can result in a watered-down, bland flavor.

There is not much difference between boiling sweet potatoes with the skins on versus peeling them, but you will get a boost of fiber and potassium if you keep the skin on. The skin also adds a subtle texture to each bite. If you're looking for a smoother mash, peel the potatoes first before boiling.

Why do sweet potatoes turn black in air fryer? ›

Why do my air fryer sweet potato fries turn black? Sweet potatoes contain a higher concentration of sugar than standard potatoes, and caramelize as they cook in the air fryer. If you find the fries are darkening too quickly or deeply, cook at a lower temperature, or for a shorter period of time.

In a pressure cooker, the pressure inside increases and hence the boiling point of water decreases thereby food cooks faster.

5. Sweet Potatoes. A favorite in many holiday menus, sweet potatoes are a great source of potassium, which naturally helps to lower blood pressure by reducing the effects of sodium and tension in the blood vessels. Pack a double punch against high blood pressure when you use cinnamon to add flavor to this beloved dish.

As pressure rises, so does the boiling point of water. At the higher pressure inside the cooker, the boiling point of water goes up to about 252 degrees. As a result, food cooks at a much higher temperature in a pressure cooker, and thus, cooks more quickly.

Bring water, salt, and butter to a boil on the stove top, then remove the pot from the heat and stir in the instant mashed potato mix. Heat water, milk, salt, and butter in the microwave for 3 minutes, then stir in the instant mashed potato mix. Substitute the water with chicken or vegetable stock for a richer flavor.

However, as a general guideline, sweet potatoes typically take about 45 minutes to 1 hour to bake at 400°F (200°C), whereas regular potatoes may take closer to 1 hour to 1 hour and 15 minutes to bake at the same temperature.

Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.) Processing time: Half-litre (US pint) jars for 65 minutes OR 1 litre (US quart) jars for 90 minutes.

Before baking, use a fork to prick each sweet potato several times. You don't need to jab the fork in deep. We're creating steam vents. Otherwise the pressure in the sweet potato could build up so high in the oven that it explodes—an unlikely possibility but one best avoided!