Sweet Potato Mash

There are two different ways to cook these. One way using an oven and the second using a pressure cooker.

Ingredients

3-4 sweet potatoes (fairly large)
OPTIONAL:
- 1-2 tbsp Ghee or Butter (I use Fourth & Heart’s Garlic Ghee)
- 1/2 cup water
- Cinnamon, to taste

Preparation

OVEN

Heat oven to 400 F.
Rinse potatoes, and use a fork to poke a few holes around the potato (5-6).
Once oven is pre-heated, place potatoes directly on the rack. (I suggest putting a line of aluminum foil down at the bottom of your oven to catch any drippings, it will save you cleaning!)
Cook for 1 hour. Take them out (I use tongs )and put on a cooling rack (or plate) to let cool until they aren’t too hot to touch.
Once ready to handle, peel the skin off. Place potatoes in a bowl and add ghee. Using a hand mixer or potato masher, blend together.
Serve as desired and sprinkle cinnamon on top.

PRESSURE COOKER

Skin potatoes and cut into 1 inch squares. Place potatoes in pressure cooker container and add water
Put lid on, make sure the valve is turned to “SEAL”. Turn pressure cook setting on and click cook on High. Set the time for 6 minutes and press start.
Once the 6 minutes are up, turn the valve to “RELEASE” for a quick release. When the steam is done coming out of the valve, it is safe to open. Always open away from your face incase there’s still a good amount of steam inside.
Scoop potatoes into a bowl and mix with the ghee.
Serve as desired and sprinkle cinnamon on top.

Tips

The pressure cooker will be a much faster option, but if you do not have a pressure cooker the oven does a great job. That’s how I originally cooked them until I got a pressure cooker.

Cinnamon helps with the digestion of carbohydrates + it’s always a tasty addition!

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