Simple Whipped Jewel Yams 4 Qt Pressure Cooker Food

SWEET POTATOES, ELECTRIC PRESSURE COOKER

Steps:

• 1. Wash sweet potatoes, skin on, leave whole and and place in a steamer basket inside your electric pressure cooker & poke a few times with a fork. Add 2 cups of water.
• 2. Set timer for 24 minutes.. When timer goes off, let set (keep warm) until time to serve.
• 3. Cut in half and serve with skin on or off depending on your preference. Serve with butter and brown sugar and a little cinnamon or pumpkin pie spice.
• 4. If you prefer to prepare differently: How to cut sweet potatoes Larger sweet potatoes can prove difficult to cut. When cutting lengthwise, or into slices or wedges, use a large knife and gently apply your weight forward to thrust the knife through the sweet potato. Slices, wedges, sticks and slicing lengthwise are all suitable cuts for sweet potatoes. To avoid browning, rinse the flesh with cold water.
• 5. How to cook sweet potatoes Sweet potatoes are delicious cooked whole. When baked, their thin skin puffs to a crisp finish and inside you'll discover a sweet, pillowy flesh. While baking is the most traditional way to cook sweet potatoes, there are countless ways to prepare them and cash in on their heavenly sweetness. When cooking whole sweet potatoes, pierce their skin several times with a fork and bake at 400 degrees for 40-50 minutes or until fork tender. Sauté sliced or diced sweet potatoes in oil for about 10 minutes. Quick boil by adding 1-inch thick slices to a skillet with 2 inches of boiling water; cook for about 12 minutes. Steam 1-inch slices over simmering water. Microwave whole sweet potatoes for 5 to 8 minutes rotating halfway through. Micro-bake whole sweet potatoes: microwave 4 minutes, then bake at 450 degrees for 5 to 10 minutes. Grill or broil 1-inch thick slices for 10 minutes or cut sweet potato in half lengthwise and grill 20 to 25 minutes. Grate raw into slaws and salads. http://www.ncsweetpotatoes.com/sweet-potatoes-101/sweet-potato-varieties/
• 6. Wash cured sweet potatoes and bake or boil until slightly soft. If boiled, drain immediately. Thoroughly cool the baked or boiled sweet potatoes. Wrap individually (skins left on) in freezer film or foil and place in plastic freezer bags. Seal, label and freeze. Most sweet potato dishes freeze well. Save time and energy by making a sweet potato dish to serve and one to store in the freezer. For more information: http://aggie-horticulture.tamu.edu/archives/parsons/vegetables/sweetpotato.html

SIMPLE WHIPPED JEWEL YAMS - 4-QT. PRESSURE COOKER

Steps:

• Place trivet in bottom of a 4-quart or larger pressure cooker. Add yams and water.
• Close lid and bring pressure to 2nd red ring (high pressure) over high heat. Adjust heat to stabilize pressure at 2nd red ring (high pressure). Cook for 15 minutes.
• Remove from heat and allow pressure to drop naturally.
• Slip the yams out of their skins and mash with butter, nutmeg and salt.
• Place in a decorative, warmed serving dish.

LEMON DRIZZLE PUDDING - 4-QT. PRESSURE COOKER

Steps:

• Lightly oil a 6-1/2 cup ovenproof dish.
• Cream butter with 1/4 cup of the superfine sugar until light and fluffy. Gradually beat in the eggs, one at a time, adding 2 teaspoons of flour with each addition.
• Stir in 1 tablespoon lemon zest with the remaining flour, the ground almonds and baking powder. Spoon into the prepared dish.
• In a small bowl, mix the remaining sugar, 1 tablespoon lemon zest and 4 tablespoons lemon juice with 1 1/4 cups boiling water. Pour into prepared dish.
• Cover prepared dish with aluminum foil and secure around dish. Also make 2 long aluminum foil "handles" by folding aluminum foil into long strips.
• Place the trivet in the pressure cooker so the prepared dish will not sit on the bottom, allowing room for liquid to heat underneath. Add the 2 tablespoons lemon juice to the pot. Set the aluminum foil handles in place on top of the trivet, crossing each other at a 90-degree angle (as if about to wrap a present with ribbon).
• Set prepared dish on top of the middle of the "handles" in the cooker, on top of the trivet. For each handle, complete the loop, pressing together the ends of the aluminum foil.
• Pour the remaining 4 cups boiling water between the side of the prepared pan and the edge of the cooker wall.
• Secure the lid. DO NOT TURN ON HEAT YET. Allow to presteam for 15 minutes from the boiling water in the pot.
• Bring pot up to 10 psi or low pressure, and adjust heat to maintain low pressure. From moment that low pressure was reached, cook for 10 minutes.
• Remove from heat. Allow to depressurize naturally until steam vent has sunk.
• Remove lid. Serve pudding in bowls and sprinkle with confectioners sugar.

WHIPPED BEAUREGARD YAMS WITH CARDAMOM

Steps:

• Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Pierce each yam with a fork several times and place the yams on the baking sheet.
• Bake yams until tender, about 1 hour depending on size.
• Decrease the oven temperature to 350 degrees. Peel the warmed yams and place in a heavy mixing bowl.
• Beat yams with electric mixer until mashed. Next add the butter, whipping cream, ground cardamom and grated nutmeg. Whip until smooth and creamy.
• Season with salt and white pepper.
• Transfer potatoes to 3 quart oven-proof baking dish and bake until heated through and beginning to brown on the top, approximately 30-35 minutes.
• Season to taste. Serve warm.