Paleo Muffin Tin Sweet Potato Mash (Instant Pot & Oven methods)
Easy make ahead Whole30 Paleo Muffin Tin Sweet Potato Mash for quick weeknight meals that are perfect for meal prep and batch cooking. From freezer to table served in minutes ! Check out both Instant Pot and oven versions. No more watery and soggy Sweet Potato Mash ! See recipe instructions for Oven and Instant Pot cooking times.
Tools: Siliconpliable muffin tin(s) & Large ziplock bags
Instructions
Oven Method
Preheat oven to 400F. Scrub the sweet potatoes/yam clean and use a fork to poke/pierce them a few times all over the potatoes.
Bake at 400F for 50 minutes or until the potatoes are soft when pierce/poke through with a fork. Set aside to cool then peel the skin away.
Add full-fat coconut milk and little coarse salt. Blend in a food processor or blender until your desired creamy consistency. Add more milk for less dense consistency and vice versa. (You can also blend baby spinach and ghee with white color sweet potatoes to make it green !)
Store: scope the mashed potatoes into silicon muffin tin(s) and store flat in the freezer until completely solid (overnight in general). Pop the frozen sweet potatoes out of muffin tin(s) and store them in large ziplock bags for easy storage. Store in the freezer until you are ready to use.
Serving day: defrost overnight in the fridge or reheat in a microwave for quick serving day use !
Instant Pot Method:
Scrub the sweet potatoes/yam clean. Place a steam rack inside of the instant pot and place sweet potatoes/yams in. Try not to overfill the pot. Leave a little gap between each potato to allow the steam to circulate through during cooking. If the potatoes are too large to fit into the pot, you can slice them in half.
Add 1 cup of room temperature water. Close the lid. Seal the valve. Press - Manual - Adjust to 20 mins. When finished cooking, allow it to natural release pressure for 5 minutes then manual release. Once the potatoes are cool to touch, peel the skin away.
Add full-fat coconut milk and little coarse salt. Blend in a food processor or blender until your desired creamy consistency. Add more milk for less dense consistency and vice versa. (You can also blend baby spinach and ghee with white color sweet potatoes to make it green !)
Store: Scope the mashed potatoes into silicon muffin tin(s) and store flat in the freezer until completely solid (overnight in general). Pop the frozen sweet potatoes out of muffin tin(s) and store them in large ziplock bags for easy storage. Store in the freezer until you are ready to use.
Serving day: defrost overnight in the fridge or reheat in a microwave for quick serving day use !