Post by Loupy on Oct 14, 2017 23:41:46 GMT -7
INSTANT POT VEGAN MASHED SWEET POTATOES WITH GARLIC AND ROSEMARY
From: Alyssa @ www.everydaymaven.com/2017/instant-pot-vegan-mashed-sweet-potatoes/
Instant Pot Vegan Mashed Sweet Potatoes with Garlic and Rosemary. A quick, easy and healthy side dish that everyone will love! These Instant Pot Vegan Mashed Sweet Potatoes are my way of making peace with the fact that Fall is here whether I like it or not.
Made in minutes and loaded with flavor, this is an easy peasy side dish that everyone will love. You can make a big batch at the beginning of the week and reheat them for lunches or dinners. You are going to love them!
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Serves: 8
Ingredients:
1 cup water
pinch salt
3 pounds sweet potatoes peeled and cut into 2" x 2" pieces
6 medium cloves garlic
1 teaspoon kosher salt
15 to 20 turns freshly ground black pepper
3 T vegan butter
pinch ground cinnamon
1/4 cup coconut milk (canned)
1/2 teaspoon fresh rosemary leaves finely chopped
Silicone Steamer Basket Insert
Instructions:
PREP:
Peel sweet potatoes and cut into 2" x 2" pieces.
Peel garlic cloves and finely chop fresh rosemary leaves.
COOK:
Place sweet potato pieces into Instant Pot fitted with silicone steamer basket insert along with water, pinch of salt and whole garlic cloves.
Place lid on and set to "SEALED".
Set Instant Pot to Manual, Normal Pressure, 15 Minutes.
As soon as cooking time is up, "QUICK RELEASE" pressure by turning the sealed valve.
Remove lid and carefully remove steamed sweet potatoes to a large mixing bowl.
Use a large fork or a potato masher to mash the sweet potatoes a bit.
Add remaining ingredients (salt, freshly ground black pepper, vegan butter, pinch of cinnamon, coconut milk and finely chopped rosemary leaves) and continue mashing until desired texture is reached.
Serve warm and Enjoy!
Nutritional Information
Calories: 204
Total fat: 5g
Sat Fat: 4g
Sodium: 410mg
Potassium: 626mg
Total Carbs: 36g
Fiber: 5g
Sugars: 7g
Protein: 3g
From: Alyssa @ www.everydaymaven.com/2017/instant-pot-vegan-mashed-sweet-potatoes/
Instant Pot Vegan Mashed Sweet Potatoes with Garlic and Rosemary. A quick, easy and healthy side dish that everyone will love! These Instant Pot Vegan Mashed Sweet Potatoes are my way of making peace with the fact that Fall is here whether I like it or not.
Made in minutes and loaded with flavor, this is an easy peasy side dish that everyone will love. You can make a big batch at the beginning of the week and reheat them for lunches or dinners. You are going to love them!
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Serves: 8
Ingredients:
1 cup water
pinch salt
3 pounds sweet potatoes peeled and cut into 2" x 2" pieces
6 medium cloves garlic
1 teaspoon kosher salt
15 to 20 turns freshly ground black pepper
3 T vegan butter
pinch ground cinnamon
1/4 cup coconut milk (canned)
1/2 teaspoon fresh rosemary leaves finely chopped
Silicone Steamer Basket Insert
Instructions:
PREP:
Peel sweet potatoes and cut into 2" x 2" pieces.
Peel garlic cloves and finely chop fresh rosemary leaves.
COOK:
Place sweet potato pieces into Instant Pot fitted with silicone steamer basket insert along with water, pinch of salt and whole garlic cloves.
Place lid on and set to "SEALED".
Set Instant Pot to Manual, Normal Pressure, 15 Minutes.
As soon as cooking time is up, "QUICK RELEASE" pressure by turning the sealed valve.
Remove lid and carefully remove steamed sweet potatoes to a large mixing bowl.
Use a large fork or a potato masher to mash the sweet potatoes a bit.
Add remaining ingredients (salt, freshly ground black pepper, vegan butter, pinch of cinnamon, coconut milk and finely chopped rosemary leaves) and continue mashing until desired texture is reached.
Serve warm and Enjoy!
Nutritional Information
Calories: 204
Total fat: 5g
Sat Fat: 4g
Sodium: 410mg
Potassium: 626mg
Total Carbs: 36g
Fiber: 5g
Sugars: 7g
Protein: 3g
