I am here to offer a solution to sweet potatoes with marshmallows on top this holiday season. These Instant Pot Savory Whipped Sweet Potatoes are my coping technique to the traditional sweet dish.
Here’s my probably very unpopular opinion. I canNOT do the marshmallow-y, cinnamon-y, way-too-sweet sweet potato dish that sits atop most holiday tables. Even as a sugar sniffing child, that dish repulsed me. I am fully prepared for the backlash that this post might receive. I’m okay with that and I’m still a strong advocate of “don’t yuck my yum,” which means that if YOU post a photo of your candied yams or other atrocities, I will not comment or leave a negative post of any kind.
That said, I pay for this blog hosting and I get to post my very strong aversion to certain things right here such as:
Scented trash bags
Glitter in bath bombs
MARSHMALLOWS AND CINNAMON AND SWEET POTATOES
There are more things of course but in the sake of positivity and joy joy joy, I’ll refrain. Let’s get to why this recipe is so darn good and why you might be encouraged to make it this season (and every season thereafter).
Sweet potatoes are great. I like them fried a whole lot. And sometimes other ways too. But I don’t always want the sweet in sweet potatoes. Sometimes I want the starchy goodness in a savory way. Ya feel me?
So I wanted to make these sweet potatoes with a SAVORY twist and really emphasize that rather than making it dessert-y. Garlic, sea salt, onion, beef broth, fresh chives… NOW WE ARE TALKING PEOPLE. And here’s what: my family does not love sweet potatoes. Even the fried ones. And every single one of them gobbled these up <<- Thanksgiving joke. But it’s true! I couldn’t believe how much they enjoyed them and even went back for more.
So if you are feeling a little burned out on the aforementioned sweet potato atrocity, let me assure you, these could possibly be the answer you’ve been needing!Print
Instant Pot Savory Whipped Sweet Potatoes
- 3 pounds sweet potatoes, peeled and coarsely chopped
- 1/2 large onion, chopped
- 1 cup beef broth
- 1/4 cup butter, ghee, or avocado oil
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper omit for AIP
- 1 tablespoon minced fresh garlic
- Fresh chives
- Place all ingredients except for the chives in the stainless steel bowl of your Instant Pot
- Secure the lid and pressure valve and press the Manual button, adjust the cooking time to 6 minutes high pressure
- Allow the contents to cook and then quick release the pressure valve once the cooking cycle is complete
- Use an immersion blender to carefully blend the contents until there are no lumps left
- Top with extra ghee and fresh chives to garnish