Fill a 6-qt. electric or stove-top pressure cooker with 1 inch of water; add steamer rack. Place sweet potatoes on rack.
Lock lid in place. Set electric cooker on high pressure to cook 5 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 5 minutes. Remove from heat. For both models, quickly release pressure. Open lid carefully.
Drain sweet potatoes in a colander; return to cooker. Mash with a potato masher or an immersion blender until light and fluffy. In a small bowl stir together coconut milk, curry powder, jalapeño pepper, and salt; stir into potatoes.*
Transfer mashed sweet potatoes to a serving bowl. Sprinkle with peanuts and herb(s). Serve with lime wedges.
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If you'd like the sweet potatoes warmer, set electric cooker on sauté setting or place stove-top cooker over medium heat and cook, uncovered, until heated through, stirring frequently.
4 g fat
(1 g saturated fat,
1 g polyunsaturated fat,
2 g monounsaturated fat),
0 mg cholesterol,
287 mg sodium,
24 g carbohydrates,
4 g fiber,
5 g sugar,
3 g protein.