These Pressure Cooker Savory Mashed Sweet Potatoes are a creamy, classic Thanksgiving side dish with rich herbs and nutty Parmesan cheese.
We’re just a few short weeks away from Thanksgiving and I don’t know about you, but I’m always looking for new recipes to switch things up a bit. Don’t get me wrong, I find it imperative that we still honor the always fantastic turkey, stuffing, and cranberry sauce, but sometimes we just need to step outside the box and play with our ingredients!
I’ve never been a fan of the ultra sweet, marshmallow and pecan topped sweet potato casserole. I know for a lot of you that that’s your go-to Thanksgiving sweet potato dish, and that’s fantastic! I’m willing to bet though, that you’ve got someone in your family who is feeling some savory sweet potatoes this year instead of the classic “is it dessert or is it a vegetable” side dish. Lucky for them, I’ve got just the recipe!
This recipe couldn’t be quicker or easier to get on the table for Thanksgiving. If you’re planning on using your pressure cooker for another dish that day, you can make these the day before and reheat them right before it’s time to eat! No harm done.
I used the age old spice blend of Parsley, Sage, Rosemary, and Thyme for these savory potatoes. If it’s in the lyrics of a song, it’s gotta be good, right? I used all dried spices for the recipe, but if you have fresh on hand from your other Thanksgiving recipes, feel free to use those instead! The icing on the cake is a handful of freshly grated parmesan stirred throughout the potatoes, which helps to cut down on the sweetness and help the recipe jump from a dessert to a side dish.
Have a wonderful holiday season and I hope you enjoy this yummy variation of savory sweet potatoes.
- 3 lbs sweet potatoes
- 2 whole cloves garlic
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried sage
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/4 cup milk
- 2 tablespoons butter
- 1/2 cup fresh grated parmesan
- Peel potatoes and cut into rough 2 inch pieces.
- Place trivet in bottom of pressure cooker and put potatoes and garlic on top.
- Add 1 1/2 cups water and set to high pressure for 9 minutes.
- When time is up, do a quick release and then carefully drain water.
- Mash potatoes and garlic with a potato masher or whip with an electric mixer.
- Add in all of the herbs, milk, butter, and parmesan, and stir until completely combined.
- Serve warm!
- Prep Time: 10 mins
- Cook Time: 15 mins