Mashed Purple Sweet Potato Bowl

Ingredients:

8 Purple sweet potatoes (Approximately 1 pound, 1 killogram)

*I peeled half a bag and left the rest with skin on.

4 cloves of garlic cloves (4 teaspoons of minced garlic)

1 teaspoon of salt

3/4 cup of water (or broth)

3 tablespoons of olive oil

3 tablespoons of butter

Directions:

Add the chopped and peeled purple sweet potato cubes to the instant pot along with garlic cloves, salt, and water.

Seal the valve.

Select pressure cook.

Set the timer for 12 minutes on high pressure.

Let the pressure release naturally for 10 minutes after the timer goes off.

Release the remaining pressure by moving the valve to the venting position.

(Tip: Use a spoon or a kitchen towel to move the valve to avoid steam burn.)

Mash the sweet potatoes.

Add extra virgin olive oil, butter.

(You can also add in approximately a 1/2 a cup of cream cheese & 1/2 a cup of sour cream for a richer flavor).

Recipe inspiration from @whiskaffair