- Pick out potatoes that are similar in size to each other to ensure equal cooking time.
- I won’t rant on you again about cleaning your potatoes, because we’ve been there before, but start off by giving them a good scrub to get them clean (I like this brush).
- Next, poke them all over with a fork. Four or five times per potato will be good. No need for foil!
- Place the steamer basket in the bottom of your pressure cooker, along with 1 cup of water.
- Secure the lid, turn the valve to seal. Use the manual mode and set your timer to 12 minutes on high.
- When time timer goes off, let the pressure release naturally (in other words, don’t turn the valve to vent).
- Test the potatoes with a fork to make sure they’re tender. If they’re not, you could reseal and cook again for 2-3 minutes with a natural release. As long as your potatoes aren’t huge, they should be done!
If your potatoes are extraordinarily small or large, cooking time will vary.
If you have teeny tiny potatoes, they’ll cook faster. 10 minute will likely do the trick.
If you have giant, giant potatoes, you might need up to 18-20 minutes.
- 2 in medium sweet potatoes or yams longshape
- 2 tablespoons grass fed butter I used salted
- 1-2 tablespoons sage
- 1 tablespoon cinnamon
- Sea salt for taste
- Wash your sweet potatoes under cold water and then peel
- Once peeled, CAREFULLY using your mandoline, slice your sweet potato lengthwise into thin strips
- Once sliced, use a knife and cut them to about 1/4 inch thickness and set asideMelt your butter in a large saute pan over medium heat and add in all of your sweet potato “noodles”
- Continually stir and cook until the sweet potatoes are cooked through to your liking, about 5 minutes for me
- Sprinkle with your sage and cinnamon and mix well
- Transfer to a plate and enjoy