Slow Cooker Sweet Potato Puree
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 10-12
Complexity: easily
Servings: 10-12
Traditionally, North American mashed sweet potatoes are made with maple syrup, cream, and toasted pecans and baked in a casserole. But you can make it just as delicious in a slow cooker. Boil the sweet potato pieces in cream, butter, and maple syrup, adding a little cinnamon. Mash the cooked sweet potatoes with a potato masher or blender, depending on your preferred mashed potato consistency, and add everything to the casserole. It may seem strange, but many Americans enjoy this mashed potato with marshmallows. Try it yourself by topping it with marshmallow cream and sprinkled with crispy pecans. Sweet potato mashed potatoes are usually served with turkey or baked chicken.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.8 kg medium sweet potatoes, peeled
- 3/4 cup chopped pecans
- 110 g butter
- 1/3 cup heavy cream
- 1/4 tbsp. maple syrup
- 0.5 tsp ground cinnamon
- 0.5 tbsp. marshmallow cream, as desired
- Special equipment: Instant Pot® 6L Multi-Cooker.
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Recipes with similar ingredients: sweet potato, pecans, butter, cream, maple syrup, cinnamon, marshmallow cream
Cooking the dish according to the recipe:
- Cut the sweet potatoes in half lengthwise and then crosswise into 2.5cm pieces.
- Set the slow cooker to medium-high heat. When the pan is hot, add the pecans and cook, stirring constantly, until toasted and darkened in spots, 6-8 minutes. Transfer to a bowl and set aside.
- Add the butter to the slow cooker and stir until melted, 1-2 minutes. Add the cream, maple syrup, cinnamon, 1 tablespoon of salt, and a generous pinch of pepper. Add the sweet potato pieces and stir. Following the manufacturer's instructions, close the lid and prepare the slow cooker. Set the pressure cooker to high pressure and cook for 12 minutes.
- After the pressure cooker cycle is complete, follow the manufacturer's instructions to release steam and wait for the quick release cycle to complete. Open and remove the lid carefully to avoid scalding from any remaining steam. Mash the sweet potato with a potato masher until smooth, or use an immersion blender for a smoother puree. Season with salt and pepper if needed.
- Place the sweet potato puree in a large baking dish and smooth the surface with a large spoon. If desired, spoon marshmallow frosting over the puree and let it melt for 1-2 minutes, then use a butter knife to create swirls in the puree. Sprinkle with pecans.
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