“Please pass the yams” is something you would never hear out of my mouth. Sweet potatoes used to be one of those foods that I would just keep passing down the Thanksgiving table. Until recently, they had never been something I was very fond of. I always thought of them as this bowl of mushy orange stuff topped with half burnt marshmallows. When started stealing my husbands sweet potato fries at restaurants is when I started giving them a second look.
The holidays were my inspiration for this recipe. Year after year goes by and we have the same meal for Christmas dinner. Don’t get me wrong, we all look forward to stuffing our faces with delicious food. But in need of a change, we wanted to up our sweet potato game this year and VOILA! So came Instant Pot Maple Orange and Prosciutto Sweet Potatoes!
I’ve been loving trying new things with my Instant Pot. It’s so easy to throw something in and forget about while I prepare other parts of the meal. It’s also nice not to have to heat up the oven every night.
My mom opened her shiny new pressure cooker on Christmas morning and was excited to try it out. After hearing horror stories of them exploding on people or ending up with beef stew stuck to their ceilings, she put me in charge of new addition to her kitchen.
Instant Pot Maple Orange & PROSCUITTO Sweet Potatoes
“What do I do with it” she asked. “Why are there so many buttons?”. If you’re also nervous about trying your Instant Pot, don’t be. In my opinion, it’s almost easier than a slow cooker. For this recipe, simply wash off your potatoes, place them in the instant pot, add water and forget about them while you make your sauce. Easy-peasy.
For sweet potatoes, I didn’t want them to be overly mushy so I place them on the wire trivet that comes with it. This just raises them off the cooking surface and also keeps the skin from burning. It will also make it easier to remove the skin later. Or not. You could leave the skin on and just slice them up for a little added fiber and potassium!
The maple orange sauce adds that sweet and savory taste we all love. I “borrowed” some rosemary my sister had picked up for one of her recipes, and added it in as well. (Similar to the way she “borrows” my clothes only to never see them again.) Everyone loved this new dish on the dinner table and my sister will never know she has been shorted some rosemary (until she reads this post). The crispy prosciutto gives these sweet potatoes the sweet and salty flavor as well as an added crunch. I hope you enjoy them as much as we did.
Looking for another side dish you can make in your Instant Pot? Try making this Instant Pot Spaghetti Squash Carbonara.
Instant Pot Orange & Prosciutto Sweet Potatoes
Ingredients
- 4 Medium Sweet Potatoes (about 1.5-2 lbs)
- 1 Cup Water
- 2 Slices Prosciutto
- 3 Tbs. Ghee or Butter
- 2 Tbs. Maple Syrup
- Juice from 1 Orange
- 1 tsp. Fresh Rosemary- Chopped
- 2 tsp. Tapioca Starch (Corn Starch for non-Paleo)
- Salt & Pepper
Instructions
- Preheat oven to 350 degrees. Prepare a cooking tray with parchment paper. Lay out 2 slices of Prosciutto. Place them in oven for 15 minutes. Prosciutto my still be a little soft when removed from the oven but will become crispy as it cools.
- While the prosciutto bakes, wash sweet potatoes well. Pour 1 cup water into instant pot an place the wire trivet at the bottom. Set whole sweet potatoes on the trivet and replace the lid. Make sure the steam valve is turned to seal and set the timer for 10 minutes on manual, high-pressure.
- While potatoes cook, make the orange maple sauce. In a small sauce pan, melt the ghee. Add maple syrup, juice from orange, rosemary, tapioca starch and salt/ pepper to taste. Simmer until slightly thickened. Remove from heat.
- Once timer on potatoes is done, turn the steam valve to quick release pressure. Remove potatoes and let cool for about 5 minutes. Remove skin from the potatoes. (It should peel off fairly easy or peel with a knife)
- Slice potatoes into round disks and arrange on a serving platter. Pour the sauce over the top of the potatoes. Crumble the prosciutto over the top and garnish with extra rosemary (optional). Serve warm.
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