When I order this at Texas Roadhouse, I always add on the cinnamon brown sugar.  It is so good!  If you like that too, quickly mix 1/2 cup brown sugar with 2 Tablespoons cinnamon and sprinkle it on these potatoes. Sooo good!

So let’s get cookin’!

Ingredients:

4 medium-sized sweet potatoes
1 cup of water

Topping Options
Brown Sugar cinnamon – 1/2 cup brown sugar mixed with 2 Tablespoons cinnamon
Whipped butter
Butter
Marshmallows
Pecans, chopped 

Instructions:

Rinse and scrub the sweet potatoes
Add the water to the Instant Pot

Place a steaming trivet inside, and lay the potatoes on top

Place the lid on, and seal the pot
Use manual mode to set on high-pressure cook for 10-15 minutes, depending on the size of your sweet potato.
Allow the pressure cooker to naturally release pressure for 10 minutes
Then manually release any remaining pressure
Carefully remove the lid, and remove sweet potatoes

Serve these Instant Pot Sweet Potatoes with butter or other toppings of your choice

Leftovers can be refrigerated for up to 5 days.

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Instant Pot Sweet Potatoes

Delicious sweet potatoes - Just like Texas Roadhouse!

Course Side Dish

Prep Time 5 minutes minutes

Servings 4 people

Ingredients

• 4 individual sweet potatoes
• 1 cup water

Toppings Options

• Brown Sugar Cinnamon 1/2 cup brown sugar mixed with 2 tablespoons of cinnamon
• Whipped Butter
• Butter
• Marshmallows
• Chopped Pecans

Instructions

• Rinse and scrub the sweet potatoes
• Add the water to the Instant Pot
• Place a steaming trivet inside, and lay the potatoes on top
• Place the lid on, and seal the pot
• Use manual mode to set on high-pressure cook for 10-15 minutes, depending on the size of your sweet potato.
• Allow the pressure cooker to naturally release pressure for 10 minutes then manually release any remaining pressure.
• Carefully remove the lid, and remove sweet potatoes
• Serve with butter or other toppings of your choice

Notes

Leftovers can be refrigerated for up to 5 days

Wait!  Before you go, take a look at these other AMAZING sweet potato recipes!

Crash Hot Sweet Potatoes

Sweet Potato Souffle

The post Instant Pot Sweet Potatoes appeared first on TGIF - This Grandma is Fun.

Normally I make my Sweet Potato Souffle in a good ‘ole 9X13 pan, but the ramekins make a fun presentation, and I couldn’t resist. One of my favorite things about this recipe is that I can make it a few days ahead and keep it in the fridge. I just add a little to the baking time to adjust because it is going in the oven cold. It makes meal prep so much easier.

We love our creamy mashed Saweet! Potatoes with a heap of brown sugar pecan topping. In fact, we bury it in the stuff. Mmmmm! It bakes up into a cruncy sweet layer that is heaven. It is the perfect combo. Does it sound like more of a dessert to you than a Thanksgiving side? Me too, but we still use it as side because it is a nice contrast to all the savory things on our plate.

Enjoy!

This recipe rocks holiday meals!

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Sweet Potato Souffle

Author Sherri@MadeFromPinteret.net

Ingredients

• 4 large sweet potatoes
• 1/2 cup sugar
• 1 egg
• 1/4 cup butter
• 1 tsp vanilla
• 1/4 cup milk
• 1 1/2 cup pecans - roughly chopped
• 1 1/2 cup brown sugar
• 1 1/2 cup butter
• 1 1/2 cup flour

Instructions

• Preheat oven to 350 degrees fahrenheit.
• Peel potatoes, and cut up for even boiling. boil until tender, drain and mash well.
• Add sugar, egg, butter, vanilla and milk; mix well.
• Spread into a 2 quart casserole dish or 8 ramekins.
• Melt butter. Add brown sugar, flour and nuts. Crumble evenly over sweet potatoes and bake uncovered for 30-45 minutes.

Notes

This can be made several days in advance. Store covered in the fridge. If cold from the fridge plan on baking 1 hour.

The post Sweet Potato Souffle appeared first on TGIF - This Grandma is Fun.

But first, what in the heck does “Crash Hot” even mean?  Originating from Australia and New Zealand, it is a slang term that means very good or excellent. The dictionary used it in this sentence:  “Well well well, don′t you look crash hot in your new sunnies!” (said in my best Australian accent, mate!)

Now I have no clue what “sunnies” means either but I am going to leave that for another time.

All you need to know is that these Crash Hot Sweet Potatoes are…well…Crash Hot!  (translation: EXCELLENT!)

I really, really want you to make these BEFORE Thanksgiving, because if you do, there is no question in my mind that you will want to make them again to grace your Thanksgiving dinner.

Thanks to The Creekside Cook for the recipe which has been pinned more than 227 THOUSAND TIMES.

So here we go!

Start by peeling 2 large sweet potatoes and then slicing them about 1 1/2 inches thick.

Get your water to boiling and then add your sweet potatoes cooking for about 12 minutes.  The goal is to get them soft but not cooked all the way through. Put them in a bowl and let them cool off for a tad.

Place each sweet potato on a cookie sheet (I lined mine with some foil) that has been sprayed with a cooking spray  then flatten each potato disk slightly. The recipe instructed to use a clear glass so that you can see your ‘professional smashing technique”.  :o}

After all of the disks have been flattened, brush some oil and butter on them. (2 tsp melted butter with 2 tsp olive oil)  Make sure to coat BOTH sides.

After basting, now come the spices!  Let’s get this party started!

1 & 1/2 tablespoons light brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon New Mexico chili powder
1/2 teaspoon smoked sweet paprika
1/4 teaspoon onion powder
1/4 teaspoon chipotle chili powder
1/8 teaspoon granulated garlic

Combine all your spices and then sprinkle them on your “smashed potatoes”. Once again, press your spices into BOTH SIDES  of your potato disk.

Preheat your oven to 375 degrees and roast the potatoes for 15 minutes.  Gently turn over and roast again for approximately another 10 minutes or until the sugar caramelizes and forms a nice crust.  This “crustiness” is one of  the things that sets this dish apart.

Oh. My. Word.  The sugar combined with the spices are what makes these sweet potatoes To. Die. For.

Blimey…This Pin Rocks!  Crash Hot!

Are you looking for some other great Thanksgiving recipes?  Check THESE out!

Pumpkin Crunch Cake

Pumpkin Pie Crumb Bars

Pumpkin Bars with Cream Cheese Frosting

The post Crash Hot Sweet Potatoes Recipe appeared first on TGIF - This Grandma is Fun.

Start by peeling 2 medium sweet potatoes and then slicing them about 1 1/2 inches thick.

Get your water to boiling and then add your sweet potatoes cooking for about 12 minutes.  The goal is to get them soft but not cooked through. Put them in a bowl and let them cool off for a tad.

Then flatten each potato disk slightly. The recipe instructed to use a clear glass so that you can see your “smashing technique”.

After all of the disks have been flattened, brush some oil and butter on them. (2 tsp melted butter with 2 tsp olive oil)  Make sure to coat BOTH sides.

After basting, now come the spices!  Let’s get this party started!

1 & 1/2 tablespoons light brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon New Mexico chili powder
1/2 teaspoon smoked sweet paprika
1/4 teaspoon onion powder
1/4 teaspoon chipotle chili powder
1/8 teaspoon granulated garlic

Combine all your spices and then sprinkle them on your “smashed potatoes”. Once again, press your spices into BOTH SIDES  of your potato disk.

Preheat your oven to 375 degrees and roast the potatoes for 15 minutes.  Gently turn over and roast again for approximately another 10 minutes or until the sugar caramelizes and forms a nice crust.  This “crustiness” is one of  the things that sets this dish apart.

The sugar, the spices, the sugary crust makes these potatoes “To Die For!”

There you have it. Crash Hot Sweet Potatoes. They just might become your new Thanksgiving Tradition.

This Pin Rocks!

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