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EASY Sweet Potatoes

We LOVE sweet potatoes.  Like, with a passion. 

They are great in almost every form… sweet potato fries, baked sweet potatoes, boiled sweet potatoes, sweet potato cookies, sweet potato hash, sweet potato pies… I could go on!

However, most of the time I find that sweet potatoes take some effort.  Most of the time they have to be washed, peeled, and then diced/chopped/julienned/speared, etc.  Sometimes I just don’t feel like spending that much time on one vegetable!

Last night I tried something new, and it definitely tops the list as the easiest way to prepare sweet potatoes.


Easy Sweet Potatoes


Chop each potato into three equal parts (or 4 if you have a large sweet potato)… you don’t even need to peel them!

Place the potatoes in a pressure cooker with about 1 inch of water.

Seal the cooker, and heat on HIGH until the regulator begins to rock.

Reduce heat to medium, and set a timer for 15 minutes and walk away!

Place the pressure cooker in a sink full of cold water to release pressure.

When the pressure releases, remove the potatoes, top with a generous portion of grass-fed butter, and a little salt.

DELICIOUS and EASY in 15 minutes!

Food Diary: Pressure Cooker Beef Stew with Turnip ...

I love my pressure cooker.  What a fantastic way to create a QUICK and delicious meal that would normally take hours to create…

For more info on how to use a pressure cooker, and a list of links to a few of my other pressure cooker creations, click here.

I have done several variations of Beef Stew in my pressure cooker, and we have enjoyed all of them!  We’ve tried Fall Beef Stew, Spicy Beef Stew, and [now] Beef Stew with Turnip “Potatoes.”

I don’t know about you, but I really love chunks of potatoes in my stew.  Sweet potatoes are great, but I have missed white potatoes a little.  However, I am shocked by how much you can do with turnips!  They are surprisingly similar!  I love to roast them too.

My Mom recently told me about a friend of hers who uses turnips as a replacement for white potatoes in her Beef Stew.  Why didn’t I think of that?  I just gave it a try, and it is DELICIOUS!

I used the same template that I mention in this post, but added the turnips (along with the carrots and beef, etc.) BEFORE sealing the cooker.

Beef Stew is so perfect for COLD January nights!

Food Diary: Pressure Cooker Carrots

Tonight we had a delicious dinner…

We had delicious, juicy, grass-fed NY strip steaks from Little Creek Ranch, seasoned with salt, pepper, and Trader Joe’s 21 Seasoning Salute.

On the side, we had steamed broccoli with a little grass-fed butter, salt, and pepper.

And finally, some delicious pressure cooker carrots.  The carrots were so amazing, I have to share the recipe with you!

If you try it, let me know what you think!

Pressure Cooker Carrots

12 regular carrots, peeled, ends removed

1/2 C water

2 TBS grass-fed butter

1 tsp dill weed

1 tsp thyme

2 TBS honey

Chop carrots into 2-inch pieces.  Place in the pressure cooker (on the tray insert, if you have one) with 1/2 C water.  Seal the cooker and and wait for the regulator to start rocking.  Once it does, set a timer for 4 minutes.

Once carrots are done, set the cooker in a sink full of cold water until the pressure releases.  Carefully open the lid, dream the carrots, and place back on the stove on MEDIUM heat.  Add the butter, herbs, and honey.  Stir as it heats.

These are quick and delicious!  Enjoy!

Food Diary: Pressure Cooker YUMMIES!

One of my favorite ways to cook quick Paleo meals is to use my pressure cooker.  This invention truly amazes me…  to learn more about what a pressure cooker does, click here.  For a video demonstration on how to use a pressure cooker (featuring Robb Wolf!), click here.

There are so many fantastic things to make with a pressure cooker.  My favorite so far is Beef Stew.  If you have beef for stewing, chicken stock, and some vegetables, you can make beef stew in less than 30 minutes.

Last night I made a variation of my Fall Beef Stew.  Instead of mushrooms and yellow squash, I added a bunch of chopped kale, and it was fantastic!

Here is the basic template for Pressure Cooker Beef Stew:

1. In the bottom of the pressure cooker, saute 1 chopped onion in coconut oil (beef stew just IS NOT beef stew without the perfect flavoring of onions).

2. Add beef and brown.

3. Add any vegetables that would normally take a LONG time to cook (root vegetables like carrots, etc), and cover with chicken stock.

4. Seal pressure cooker, wait for the regulator to rock, and set a timer for 20 minutes.

5. During that 20 minutes, cook (boil, saute, etc) any other vegetables you wish to add.  I boiled sweet potatoes in chicken stock until soft.

6. Once the 20 minutes have passed, place the pressure cooker in a sink 1/2 full of cold water.  When the pressure monitor releases, remove the lid.

7. Add any vegetables and seasonings that you like (last night I added kale and stirred until it was a little wilted/soft).

8. Enjoy!


Here are a few of my other favorite pressure cooker yummies… I’ll be adding more soon!

Pureed Turnips

Savory Beets

Spicy Beef Stew

Mashed Sweet Potatoes

Butternut Squash

Food Diary: Today’s Yummies

Today we had some good eats.  For lunch I made one of our favorite Paleo recipes: Paleo Spaghetti.  Normally I use a julienne slicer to make the zucchini look like noodles, but today I just sliced it, then sauteed it with onions in olive oil.  In each bowl, I layered the zucchini/onion mix, then the grass-fed ground beef (browned in olive oil, with salt and pepper), and then topped with pasta sauce.  SO DELICIOUS!

For a snack, we had Sweet Potato Fries.   They are best baked in lots of coconut oil (about 1 TBS per potato), with sea salt, a little black pepper, cinnamon, and a sprinkle of chili powder.  Bake on an aluminum foil-covered baking sheet, in a 400-degree oven for 35 minutes. They are a tad crispy, sweet, and delicious!  Best hot out of the oven, but good re-heated as well.

For dinner we had Spicy Beef Stew.  I came up with this recipe tonight, mainly because we are at the end of our groceries, and I had to throw together what was left and hope it turned out okay.  It was great!  I am LOVING my pressure cooker.  It’s such a fantastic solution for times when you just want to make dinner quickly.  First I browned about 1.5 pounds of stew beef in coconut oil with 1/2 an onion.  Then add about 2 cups of chicken stock, 1 can of fire-roasted diced tomatoes (I like the Muir Glen brand), 2 tsp cumin, 2 tsp chili powder, and 2 tsp garlic powder.  Cook under pressure for 20 minutes.  Yum!