Instant Pot Mashed Sweet Potatoes (Edit recipe)

Take your traditional mashed sweet potatoes to a new nutritional level by adding the whole-food collagen protein of bone broth!

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	386
Fat:	4 g
Carbohydrates:	79 g
Protein:	11 g
Cholesterol:	8 g
Sodium:	281 mg
Fiber:	14 g
Sugars:	25 g
Calculated for total recipe.

by Bonafide Provisions

View original recipe

Serves: 4-6

Ingredients

2 lb Sweet Potato, peeled and cut into 1-inch pieces
1 cup Chicken Bone Broth, (Bonafide Provisions)
1 Tbsp Unsalted Butter
1/2 tsp Ground Cinnamon
1/8 tsp Sea Salt, (Celtic Sea Salt) to taste
pinch ground Nutmeg, or to taste
Pecans, crushed, or nut of choice

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add cut sweet potatoes and water into the instant pot.
Make sure that the release valve is in the "Sealing" position. Place the lid on the Instant Pot, turn and lock.
Press "Manual" button on the Instant Pot on high pressure, and then set the timer to 10 minutes using the "+" or "-" buttons.
It will take about 10 to 15 minutes for the pot to heat and build up the pressure. You will see some steam release from the lid, and then the time will start on the display.
Once cook time is complete, carefully quick release the pressure from the pot by turning the steam release handle on the lid to "Venting" position and then remove the lid.
Add the potatoes and about half of the bone broth liquid to a large bowl or food processor.
Add butter, cinnamon, salt, and nutmeg to the potatoes.
Blend or mash the potatoes using a potato masher until a smooth puree is created. Top with crushed nuts (optional). Adjust seasonings as desired.