Pressure Cooker Sweet Potato Medallions
- 1 cup water
- 4 sweet potatoes, scrubbed clean and dried
- 2 tablespoons ghee
- salt to taste
- Pour water into your pressure cooker pot. Set steamer rack over the water.
- Prick sweet potatoes all over with a fork and place onto steamer rack.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 12 minutes on High Pressure. Let pressure release naturally. Carefully unlock and remove lid.
- Remove sweet potatoes from pressure cooker using tongs; place on cutting board and slice into 1/2-inch medallions. Peel skin from sweet potatoes.
- Melt ghee in a skillet over medium-high heat. Place medallions into hot ghee and cook each side until browned, 2 to 3 minutes per side. Season with salt.
Try sprinkling different seasonings on the sweet potatoes before cooking in the skillet. Rosemary and fresh garlic are nice for Thanksgiving. Cumin and cayenne make a spiced earthy flavor. Try caramelizing onions while the sweet potatoes are cooking in the pressure cooker; add the sweet potatoes to the skillet with the caramelized onions and cook until browned. Or top the browned sweet potatoes with brown sugar and cinnamon for a dessert version!
For more great Sweet Potato recipes, you might enjoy:
What others are saying
Jozy Street says:
I started a paleo diet with my girlfriend and this was one of the first recipes we tried. The sweet potatoes cooked so fast in the pressure cooker. Only thing I wish to change to this recipe is searing the medallions in ghee in the actual pot of the pressure cooker instead of a separate skillet. I'm sure I could have done it this way, but I didn't try. Next time I will because I've seared other foods in my pressure cooker before with equal results.
Teddy Sibert says:
I love sweet potato medallions. I would usually buy the frozen ones and roast in the oven. This version made in my pressure cooker was really easy and very good. I can definitely taste the difference from using fresh sweet potatoes. I top mine with brown sugar instead of salt and pepper.
Tracy Gallo says:
Perfect side dish for fall! The skin peels right off so you don't have to worry about peeling beforehand. This is hands down the easiest way to make sweet potatoes.
Lori Bishop says:
Wow...what a fun way to serve sweet potatoes! I used ras el hanout seasoning (means "top shelf", and it is! It's Moroccan Spice you can make!) and seasoned both sides of the medallions before browning them. I didn't have ghee on hand so I used a Butternut Seed olive oil. Absolutely delicious!
Hien Nguyen says:
Tastes very good!