SWEET POTATOES, ELECTRIC PRESSURE COOKER

Sweet potatoes, Electric Pressure Cooker image

What Is The Difference Between A Sweet Potato And A Yam? The sweet, orange-colored root vegetable that is often thought of as a yam in the United States is actually a sweet potato. All so-called yams are sweet potatoes. Most people think that long, red-skinned sweet potatoes are yams, but they really are just one of many...

Provided by deb baldwin

Time 30m

Number Of Ingredients 5

Ingredients

2 large sweet potatoes
2 c water
when selecting sweet potatoes, it is important that they are firm to the touch and no signs of decay. for even cooking, choose sweet potatoes that are uniform in shape.
HOW TO STORE SWEET POTATOES
avoid storing sweet potatoes in the refrigerator, which will produce a hard center and unpleasant taste. instead, store your sweet potatoes in a cool, dry, well ventilated container, like a basket, for up to two weeks.

Steps:

1. Wash sweet potatoes, skin on, leave whole and and place in a steamer basket inside your electric pressure cooker & poke a few times with a fork. Add 2 cups of water.
2. Set timer for 24 minutes.. When timer goes off, let set (keep warm) until time to serve.
3. Cut in half and serve with skin on or off depending on your preference. Serve with butter and brown sugar and a little cinnamon or pumpkin pie spice.
4. If you prefer to prepare differently: How to cut sweet potatoes Larger sweet potatoes can prove difficult to cut. When cutting lengthwise, or into slices or wedges, use a large knife and gently apply your weight forward to thrust the knife through the sweet potato. Slices, wedges, sticks and slicing lengthwise are all suitable cuts for sweet potatoes. To avoid browning, rinse the flesh with cold water.
5. How to cook sweet potatoes Sweet potatoes are delicious cooked whole. When baked, their thin skin puffs to a crisp finish and inside you'll discover a sweet, pillowy flesh. While baking is the most traditional way to cook sweet potatoes, there are countless ways to prepare them and cash in on their heavenly sweetness. When cooking whole sweet potatoes, pierce their skin several times with a fork and bake at 400 degrees for 40-50 minutes or until fork tender. Sauté sliced or diced sweet potatoes in oil for about 10 minutes. Quick boil by adding 1-inch thick slices to a skillet with 2 inches of boiling water; cook for about 12 minutes. Steam 1-inch slices over simmering water. Microwave whole sweet potatoes for 5 to 8 minutes rotating halfway through. Micro-bake whole sweet potatoes: microwave 4 minutes, then bake at 450 degrees for 5 to 10 minutes. Grill or broil 1-inch thick slices for 10 minutes or cut sweet potato in half lengthwise and grill 20 to 25 minutes. Grate raw into slaws and salads. http://www.ncsweetpotatoes.com/sweet-potatoes-101/sweet-potato-varieties/
6. Wash cured sweet potatoes and bake or boil until slightly soft. If boiled, drain immediately. Thoroughly cool the baked or boiled sweet potatoes. Wrap individually (skins left on) in freezer film or foil and place in plastic freezer bags. Seal, label and freeze. Most sweet potato dishes freeze well. Save time and energy by making a sweet potato dish to serve and one to store in the freezer. For more information: http://aggie-horticulture.tamu.edu/archives/parsons/vegetables/sweetpotato.html