Roasted Sweet Potato Puree in the Pressure Oven
By Wolfgang Puck
Roasted Sweet Potato Puree in the Pressure Oven
By Wolfgang Puck
Yield/Serves:
Makes 4 to 6 servings
- 3 medium sweet potatoes, peeled and sliced into ½- inch rounds
- 1 inch fresh ginger, peeled and cut into 4 pieces
- 1 cinnamon stick
- 1 cup chicken stock
- 2 tablespoons extra virgin olive oil
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon cut chives
- Zest of one orange
Please consult your pressure oven’s manual for proper use and safety procedures.
Preheat the pressure oven to 450°F and set to ROAST.
To the roasting pan, add sweet potatoes, ginger, cinnamon, chicken stock, olive oil, salt and pepper. Cover roasting pan with foil.
Place covered roasting pan inside the oven, and set the timer for 40 minutes. When done, remove the roasting pan from the pressure oven, set aside covered for an additional 6 minutes.
Remove the foil, the ginger and cinnamon stick. With a potato masher, smash the sweet potatoes while still hot, then mix in the orange zest. Adjust the seasoning with a little salt and pepper and garnish with chopped chives. Serve immediately.
Preheat the pressure oven to 450°F and set to ROAST.
To the roasting pan, add sweet potatoes, ginger, cinnamon, chicken stock, olive oil, salt and pepper. Cover roasting pan with foil.
Place covered roasting pan inside the oven, and set the timer for 40 minutes. When done, remove the roasting pan from the pressure oven, set aside covered for an additional 6 minutes.
Remove the foil, the ginger and cinnamon stick. With a potato masher, smash the sweet potatoes while still hot, then mix in the orange zest. Adjust the seasoning with a little salt and pepper and garnish with chopped chives. Serve immediately.