Use any multicooker or electric pressure cooker to make this classic Thanksgiving side dish. The sweet potatoes get perfectly tender and almost caramelized while cooking under high pressure, plus using your multicooker saves stovetop and oven space. Use any multicooker or electric pressure cooker to make this classic Thanksgiving side dish. The sweet potatoes get perfectly tender and almost caramelized while cooking under high pressure, plus using your multicooker saves stovetop and oven space.
Ingredients (makes 10 servings)
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3 pounds sweet potatoes (about 4-5 medium), peeled and cut into 1-inch pieces
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3 tablespoons melted butter
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2 tablespoons light brown sugar
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1 teaspoon vanilla extract
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½ teaspoon salt
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½ teaspoon ground pepper
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½ teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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½ cup mini marshmallows
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¼ cup toasted chopped pecans
Preparation
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Ready in: 35 minutes
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Pour 1 cup of water in a multicooker and place a trivet (handles facing up) in the multicooker. Add sweet potatoes. Close and lock the lid. Cook at high pressure for 10 minutes. Carefully release the pressure manually and carefully lift the trivet from the multicooker. Drain the water remaining in the multicooker through a strainer to catch any loose pieces of sweet potato. Return the sweet potatoes to the multicooker insert and stir in butter, brown sugar, vanilla, salt, pepper, cinnamon and nutmeg. Stir to combine.
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Transfer to a serving dish. Top with marshmallows and pecans. (The heat from the sweet potatoes will partially melt the marshmallows.)
- To make ahead: Prepare through Step 1 and refrigerate for up to 3 days. Reheat in the microwave and then top with marshmallows and pecans.
- Serving size: ½ cup
- Per serving: 187 calories; 6 g fat(2 g sat); 4 g fiber; 33 g carbohydrates; 2 g protein; 16 mcg folate; 9 mg cholesterol; 10 g sugars; 4 g added sugars; 19,414 IU vitamin A; 3 mg vitamin C; 48 mg calcium; 1 mg iron; 194 mg sodium; 477 mg potassium
- Nutrition Bonus: Vitamin A (388% daily value)
- Carbohydrate Servings: 2
- Exchanges: 1½ starch, 1 fat, ½ other carbohydrate
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Source:
Hilary Meyer | Eatingwell.com | September 2018
