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Ingredients
- 5 firm jewel yams or 5 sweet potatoes
- 1 cup water
- 2 ounces unsalted butter (1/4 stick)
- 1/8 - 1/4 teaspoon freshly ground nutmeg
- salt, to taste
Method
- 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.
