We had our celebration early, and I love the sweet potatoes that we had this year. They’re inspired by a prepared side dish that I picked up from Whole Foods a couple of years ago, but made a bit easier with the help of an Instant Pot. In fact, two out of the three dishes in our Thanksgiving dinner were Instant Pot dishes, or else we would have been making a pot of chili for Thanksgiving like we did last year!
The other bonus is that this dish contains no sodium, so everyone in our family was able to enjoy it. We’ve made it twice now and it’s quickly become my new favorite since it has a fresher, simpler flavor than the heavier casserole that I’ve typically made. Considering how many warm-weather Thanksgivings we get in Texas, it also feels more fitting (while still being festive) when it’s not cold outside.
Pressure-Cooker Cranberry Orange Sweet Potatoes
Beyond typical kitchen equipment like pots, pans, knives, and cutting boards, I wanted to call out a few items that you’ll want to make sure you have (or else will need to modify the recipe to not use):
- 8-quart Instant Pot
- Hand juicer
- Pastry blender
- 6 large sweet potatoes
- 1 C agave nectar
- 2 oranges
- 1 lemon
- 6 T unsalted butter
- 6 oz dried cranberries
- Wash the sweet potatoes, stab them a few times with a fork, and place them on a wire steaming rack over 1.5 C of water in an 8-quart Instant Pot.
- Set the Instant Pot to cook on high pressure in manual mode for 18 minutes.
- While the sweet potatoes are cooking, zest the oranges then cut them into quarters.
- Use a hand juicer to squeeze the juice from the orange quarters and lemon halves.
- Combine the agave nectar, orange zest, orange juice, lemon juice, and butter and stir in a saucepan over medium heat until the mixture comes to a boil, then continue to stir it for a couple more minutes to let the mixture thicken and turn a little syrupy. Remove it from heat and set it aside.
- When the Instant Pot finishes cooking, let it release pressure naturally for five minutes, then use the quick release for the remainder of the pressure.
- Remove the sweet potatoes and peel the skins off (they peel off easily if you cut them in half lengthwise and use a fork and knife to gently peel back the skins from the cut).
- Mash the sweet potatoes (I like to use a pastry blender instead of a masher) in a large bowl.
- Mix the syrup mixture and the cranberries into the mashed sweet potatoes.
- Serve warm or chilled.