Roasted sweet potato puree in a half an hour, with most of that being hands off time. Sounds like a miracle? It's not a miracle, it's science!
This is one of the neatest tricks I learned from Modernist Cuisine at Home. Browning occurs at much lower temperatures in an alkaline environment. The Maillard reaction normally occurs at temperatures above 350°F. According to MC@H, browning occurs at 230°F in an alkaline environment. We can easily reach that temperature in a pressure cooker, and the result is sweet potatoes that are browned all the way through.
I'm using this technique with sweet potatoes, but it works with almost any vegetable. I've used it with carrots (via ModernistCuisine.com) and winter squash (via SeattleWeekly.com and Seattle Food Geek). In the book (MC@H) they make a range of vegetables - from leek and
Now, one question I had - Modernist Cuisine pressure cooks the vegetables for 20 min. Everyone else (for example, my Cuisinart Electric PC) recommends 6 minutes, max. Why the extra time? To give the vegetables time to brown all the way through. Yes, that's right, the interior of the vegetables will brown as well as the exterior.
If you own a Pressure Cooker, you need to try this technique out.
Recipe: Pressure Cooker Roasted Sweet Potato Puree
Adapted From: Modernist Cuisine at Home
Cooking time: 20 minutes
- 6 quart or larger pressure cooker (I used my Instant Pot electric PC).
- 4 tablespoons (1/2 stick) butter
- 2 pounds sweet potatoes, peeled and sliced into 1/2 inch slices (about 3 large sweet potatoes)
- 2 teaspoons kosher salt
- 1/2 teaspoon baking soda
- 1/2 cup water
- 1/2 teaspoon chipotle en adobo puree (or substitute dried chipotle powder)
- 2 tablespoons maple syrup (Preferably Grade B)
1. Cook the sweet potatoes
Melt the butter in the pressure cooker pot over medium-high heat. Add the sweet potatoes, sprinkle with the salt and baking soda, then stir in the water. Lock the lid and bring the pressure cooker up to high pressure. Lower the heat to maintain high pressure, cook at high pressure for 20 minutes (24 minutes in an electric PC), then quick release the pressure.
2. Puree the sweet potatoes
Transfer everything from the pot into a food processor, add the chipotle and maple syrup, then run the food processor until the sweet potatoes are pureed, about 30 seconds. Taste and add more salt if needed.
- If you have a really good blender (like a Vitamix), you can use that instead of a food processor. You might have to add a little more water, though. I tried with a stick blender, but it was taking a long time to puree - the mixture was too thick, and no matter how much I moved the stick around, I was still leaving thick chunks. I gave up and dumped everything in the food processor, and 30 seconds later it was ready to go.
- No pressure cooker? You won't get the roasted flavor that the pressure cooker offers, but you can do a regular sweet potato puree. Skip the baking soda, and using a regular pot, follow the instructions to "lock the lid of the pressure cooker." Then, cover the pot, bring to a simmer, and simmer for 30 minutes, or until the sweet potatoes can be easily pierced with a paring knife. Continue with "puree the sweet potatoes".
- This recipe scales up easily, if you make sure to use 1/2 teaspoon baking soda per 2 pounds of vegetables. That's the right proportion to get the alkaline environment for pressure browning.
What do you think? Questions? Other ideas? Leave them in the comments section below.
Book Review: Modernist Cuisine at Home
Grilled Version: Grilled Mashed Sweet Potatoes Click here for my other pressure cooker recipes.
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