Pureed Sweet Potatoes
Serves 8-9 people
3-4 Cleaned Sweet Potatoes (you can use other potatoes, like Yukon, here too)
4-5 tbsp Coconut Oil (duck fat works here too)
1/4 tsp of Sea Salt
Set-up the pressure Cooker as a steamer. If you don't have a steamer or pressure cooker, boil the sweet potatoes for 30 minutes.
Place 3-4 medium sized sweet potatoes in the pressure cooker (I prefer Hannah or Japanese Sweet Potatoes).
Steam at high pressure for about 20 minutes.
Turn off pressure cooker.
Let the pressure cooker cooker cool off.
Remove lid and peel off the skin of the sweet potatoes. If potatoes are too hot, run them through cold water or place them to the side and allow them to cool for another 10 minutes. Then peel the skin off the sweet potatoes.
In a saucepan, place coconut oil and allow it to melt to a liquid. Turn off the heat.
Place peeled potatoes in the saucepan.
Use potato masher to cream coconut oil with potatoes.
Once the mixture feels and looks like a purée, add sea salt to taste.