These are no ordinary mashed sweet potatoes. For one, they only take 15 minutes to make (thank you, Instant Pot!), and for another, they're seasoned with curry powder, lime, and jalapeno peppers.

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Ingredients

Directions

  • 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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*Tip

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.

Nutrition Facts

143 calories, 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.

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