January 06, 2020
Instant Pot Mashed Sweet Potatoes
Take your traditional mashed sweet potatoes to a new nutritional level by adding the whole-food collagen protein of bone broth!
- 2 pounds sweet potatoes, (904g) peeled and cut into 1-inch pieces
- 1 cup Bonafide Provisions Chicken Bone Broth, (240ml)
- 1 tablespoon unsalted butter, (15g)
- 1/2 teaspoon cinnamon
- 1/8 teaspoon Celtic sea salt
- ground nutmeg, a pinch or to taste
- Crushed pecans or nuts of choice (optional)
Add cut sweet potatoes and water into the instant pot.
Make sure that the release valve is in the "Sealing" position. Place the lid on the Instant Pot, turn and lock.
Press "Manual" button on the Instant Pot on high pressure, and then set the timer to 10 minutes using the "+" or "-" buttons.
It will take about 10 to 15 minutes for the pot to heat and build up the pressure. You will see some steam release from the lid, and then the time will start on the display.
Once cook time is complete, carefully quick release the pressure from the pot by turning the steam release handle on the lid to "Venting" position and then remove the lid.
Add the potatoes and about half of the bone broth liquid to a large bowl or food processor.
Add butter, cinnamon, salt, and nutmeg to the potatoes.
Blend or mash the potatoes using a potato masher until a smooth puree is created. Top with crushed nuts (optional). Adjust seasonings as desired.
MAKE IT WHOLE30: Use Ghee instead of butter.