Prep sweet potatoes -

Cup of Yum
1. Scrub potatoes, and wash well under running tap. Using a fork prick few holes all over sweet potatoes to ensure steam is evenly distributed and potatoes don’t explode.

Instant pot settings -

1. Pour water. Place steamer trivet inside the pot. Arrange potatoes along with skin on the trivet. Close lid, ensure pressure knob is in SEALING position. Select PRESSURE COOK setting on the pot and adjust timer to 20 minutes. Please note time setting depends on the size of potatoes that you use.
2. Once cooking time is complete, NATURAL RELEASE for 5 minutes then MANUAL RELEASE by turning pressure valve to VENTING position.
3. Open pot once pressure valve drops down.
4. In my case one of the potatoes blistered perfectly in the middle and for other one there was a small opening at one end.
5. If potato skins don’t open up, carefully tear open the skin of the potatoes in the middle leaving the ends intact. Using a fork mask the potato well.

To serve -

1. Sprinkle rock salt, pepper over the mashed potato. Place a cube of butter sprinkle with chopped parsley or cilantro. Warmth inside potatoes will melt the butter. Mix it up and eat it just as it is with a spoon.
2. For extra texture, flavor and taste- to mashed sweet potato spoon in spicy roasted chickpeas and top with walnut pesto. Serve hot sprinkled with fresh parsley.