These creamy sweet potatoes studded with nuggets of orange just might replace the marshmallow-capped ones on the Thanksgiving table. Flavored with ginger and nutmeg, they are a real crowd-pleaser. But you don’t need to wait for Thanksgiving; serve these any night of the week.
SERVES 6 TO 8
INGREDIENTS:
- 1 cup water
- 6 medium sweet potatoes, peeled and cut into 1-inch chunks
- 1 navel orange
- 3 tablespoons unsalted butter
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly ground nutmeg
- 1/2 to 3/4 cup orange juice, at room temperature
- 1 1/2 teaspoons salt
- 5 drops of Tabasco or another hot sauce
INSTRUCTIONS:
- Pour the water into the pressure cooker. Arrange the trivet and steamer basket in the bottom of the cooker, and place the sweet potato chunks in the basket. Lock the lid in place and cook at high pressure for 7 minutes.
- Meanwhile, peel the orange and remove the pith. Pull apart the orange segments and cut them into 1/2-inch pieces.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid steam. Carefully remove the steamer basket from the pressure cooker.
- In a large skillet, melt the butter over medium heat. Add the ground ginger and nutmeg, and cook for 1 minute. Add the cooked sweet potatoes to the skillet and mash them, adding enough orange juice to achieve a smooth consistency.
- Stir in the salt, Tabasco (or other hot sauce), and orange segments until well blended.
- Transfer the mashed sweet potatoes to a serving bowl. Serve the sweet potatoes immediately.
