This dish cooks in no time, and your family and friends will love the combination of apples, sweet potatoes, sherry, cinnamon, and nutmeg. It’s a perfect side dish for a harvest dinner and goes well with both poultry and pork.
SERVES 6 TO 8
INGREDIENTS:
- 2 cups water
- 4 large sweet potatoes, peeled and cut into 1-inch chunks
- 4 medium Granny Smith apples, peeled, cored, and cut into 1-inch chunks
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup firmly packed dark brown sugar
- 3 tablespoons cream sherry
- 1 teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
INSTRUCTIONS:
- Pour the water into the pressure cooker. Arrange the trivet and steamer basket in the bottom and stack the sweet potatoes and apples in the basket. Lock the lid in place and cook at high pressure for 7 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam. Carefully transfer the sweet potatoes and apples to a mixing bowl.
- Mash the sweet potatoes and apples together and mash in the melted butter, dark brown sugar, cream sherry, ground cinnamon, and freshly grated nutmeg.
- Transfer the mashed mixture to a serving dish and serve hot.
