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Recipe Category: Potato
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Baby Sweet Potato And Pear Puree Pressure Cooker Recipe
Ingredients
Makes 5 cups or 40 (1-ounce) ice-cube tray servings – Cooker: Any size – Time: 7 minutes at HIGH pressure
- 1 cup filtered water
- 2 large or 4 small sweet potatoes, peeled and cut into ½-inch slices
- 1 to 2 firm-ripe pears, peeled and cored
- 1 tablespoon olive oil or unsalted butter
Method
- Set a trivet and steamer rack in the pressure cooker
- Add the water
- Arrange the sweet potatoes on the rack as evenly as possible
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 7 minutes
- Remove the pot from the heat
- Open the cooker with the Natural Release method; let stand for 15 minutes
- Be careful of the steam as you remove the lid
- The potatoes should be soft and tender when pierced with the tip of a knife
- Lift out the steamer rack and transfer the sweet potatoes to a food processor, blender, or food mill
- Add the pear and oil or butter
- Puree, adding the steaming water as needed to thin the mixture to the consistency you prefer
- This puree is very nice left thick
- Use or let cool completely and store in the refrigerator for 1 to 2 days or the freezer up to 3 months
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