Mashed Sweet Potatoes with Brown Butter
Mashed Sweet Potatoes with Brown Butter
| By : |
| Prep Time | 10 Minutes |
| Cook Time | 15 Minutes |
| Servings |
4 Servings
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Ingredients
- 4 sweet potatoes, peeled, diced
- ¾ cup water, warmed
- 3 oz butter
- Fresh thyme sprig
- Fresh Rosemary Sprig
- 2 cloves garlic finely chopped
- 1 tsp paprika
- ½ tsp nutmeg
- 1 tsp ground cinnamon
- ¾ cup heavy whipping cream
- ½ cup walnuts, chopped
- 2 tbsp maple syrup
- 2 tbsp olive oil
- Salt & pepper as needed
- ⅔ cup goat cheese
Ingredients
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Instructions
- Peel and dice the sweet potatoes.
- Add hot water and a bit of salt and mix. Then put the rack in the Instant Pot® bowl and add the diced sweet potatoes.
- Put the Instant Pot® lid on and lock, making sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set the time to 8 Minutes. Once the time is up, turn the handle to release pressure until all the steam is released.
- Remove and drain the sweet potatoes, and in a processor, masher or mixer, process until you get a purée consistency. Set aside.
- Drain the water from the Instant Pot® and select Saute and set the time to 7 Minutes.
- Add the butter, melt and when it bubbles, stir constantly until the butter turns a little golden.
- Add the rosemary, thyme, and garlic. Let the garlic brown a little.
- Remove the sprigs of thyme and rosemary, add the mashed sweet potatoes, and mix well.
- Add the cream and half of the goat cheese. Mix until the ingredients are incorporated and the goat cheese dissolves.
- Season with paprika and nutmeg, and salt and pepper to taste.
- Preheat the oven to 395ºF (200ºC). Transfer the purée to a mold or Pyrex dish.
- In a bowl or cup, add the chopped walnuts, honey, salt, and olive oil.
- Place the walnut topping on top of the purée and add the rest of the crumbled goat cheese on top.
- Bake for approximately 7 Minutes. Be careful not to burn the walnuts.
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