INSTANT POT HONEY BUTTER SWEET POTATOES
The easiest side dish and it's packed with nutrients. Sweet potatoes are a true superfood and mashed with a little butter and honey they are a tasty delight.
Provided by DanaAngeloWhite
Categories Yam/Sweet Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place a steamer basket in the inner pot and pour in one cup of water.
- Place sweet potatoes in the basket and sprinkle with ½ teaspoon of salt.
- Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 4 minutes. When the cook time is done, quick release the pressure. Make sure that sweet potatoes are tender, if they are not - cook for an additional 1 to 2 minutes.
- Carefully drain the potatoes and return back to the pot. Add remaining salt, butter and honey. Using a potato masher, mash until potatoes are smooth and creamy. Serve warm.
- Serves: 4; Calories: 151; Total Fat: 6 grams; Saturated Fat: 4 grams; Total Carbohydrate: 24 grams; Sugars: 8 grams; Protein: 2 grams; Sodium: 335 milligrams; Cholesterol: 15 milligrams; Fiber: 3 grams.
Nutrition Facts : Calories 181.2, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.3, Sodium 655.5, Carbohydrate 31.1, Fiber 4, Sugar 9.9, Protein 2.2
INSTANT POT® ROASTED MELTING SWEET POTATOES
Such a tasty way to prepare a quick vegetarian side dish in your Instant Pot® in just minutes. Crispy and tender, these melting sweet potatoes are delicious.
Provided by Fioa
Categories Side Dish Vegetables Sweet Potatoes
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter. Add sweet potato rounds in a single layer and cook until golden, about 4 minutes. Flip and cook for 4 minutes more. Pour vegetable broth over the sweet potatoes and sprinkle with thyme, salt, and pepper.
- Close and lock lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
Nutrition Facts : Calories 616.7 calories, Carbohydrate 48.4 g, Cholesterol 122 mg, Fat 46.4 g, Fiber 7.6 g, Protein 4.5 g, SaturatedFat 29.2 g, Sodium 1787.6 mg, Sugar 10.7 g
SWEET POTATO BISCUITS WITH HONEY BUTTER RECIPE BY TASTY
This Thanksgiving, we're saying "Goodbye" to basic biscuits and "Hello" to a subtly sweet twist. Step up your side dish game by pairing these biscuits with a homemade honey butter. It's guaranteed to be a melt-in-your-mouth moment!
Provided by Betsy Carter
Categories Appetizers
Time 1h20m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Make the spicy honey butter: Place the butter in a large bowl. Beat with an electric hand mixer on low speed for about 2 minutes, or until smooth. Increase the speed to medium and add the honey, vanilla, cinnamon, salt, and cayenne and beat until well combined, about 2 minutes.
- Spoon the butter onto a piece of parchment paper or plastic wrap. Roll into a log and refrigerate for at least 2 hours. The butter will keep in the refrigerator for up to 1 month.
- Make the biscuits: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Bring a medium pot of water to a boil over high heat. Add the sweet potatoes to the boiling water and cook until tender, about 10 minutes. Drain, then mash with a fork or potato masher until smooth. Let cool completely.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, salt, baking soda, and baking powder.
- Add the butter to the flour mixture and toss to coat. Using your hands or 2 forks, work the butter into the flour until it resembles a coarse meal.
- In a medium bowl, whisk together ¾ cup (255 G) of the mashed sweet potatoes and the buttermilk.
- Add to the dry ingredients to the wet ingredients and mix with a fork to combine. Knead the mixture with your hands until it comes together in a shaggy dough.
- Turn the dough out onto a lightly floured surface and pat into a 1-inch (2 ½ cm) thick square. Using a large knife or bench scraper, cut the square in half lengthwise, then crosswise into quarters, creating 8 rectangular biscuits.
- Brush the tops of the biscuits with melted butter. Bake until golden on top, about 20 minutes. Let the biscuits cool on the pan for 10 minutes.
- Serve the biscuits warm with the spicy honey butter.
- Enjoy!
Nutrition Facts : Calories 448 calories, Carbohydrate 45 grams, Fat 27 grams, Fiber 2 grams, Protein 4 grams, Sugar 11 grams
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