Prep
10minCook
45minLevel
EasyRating
/rating_on.png "1 Star")
Loading...| 3.5 pounds sweet potatoes 4-6 potatoes | |
| 1 cup half and half or whole milk, or heavy cream | |
| 1 tablespoon minced chipotle chiles in adobo sauce | |
| 1 tablespoon adobo sauce from the can of chiles | |
| 1/4 cup pure maple syrup | |
| 4 tablespoons 1/2 stick unsalted butter | |
| kosher salt and freshly ground black pepper | |
| fresh thyme for garnish optional |
| 1. | Scrub your sweet potatoes. No need to peel them as the peels come right off when they are cooked. |
| 2. | Add 1 cup of water to the instant pot and place the trivet in the pot. Put the sweet potatoes on the trivet. |
| 3. | Cook on high pressure for 15 minutes. Allow to naturally release and then open the pot. Don't let them sit in there much longer or they could over cook. |
| 4. | When cool enough to handle, remove the skins from the sweet potatoes. |
| 5. | Meanwhile, melt the butter in the instant pot, long with the half and half, chipotle pepper and maple syrup. |
| 6. | Add the sweet potatoes back into the pot. Sweet potatoes can be mashed by hand with a potato masher or with an immersion blender for a smoother texture |
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