This Instant Pot Sweet Potato recipe couldn’t be easier

Is your stovetop full on Thanksgiving? Or do you just love using your pressure cooker?

Or, perhaps your goal is to make the most luscious mashed sweet potatoes of your life. These are the ones for you.

Instant Pot mashed sweet potatoes come together quick, and with little fuss. Where the magic happens is all the things we’re going to mix into them, including bourbon, brown sugar and cinnamon.

Everybody is going to want a second scoop of these velvety sweeties, I guarantee it.

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Is there anything more comforting than a bowl of mashed potatoes and homemade gravy (or even bacon gravy)? In my house, they’re not just for holidays (although we surely have them then, too, and a potato cake or my leftover mashed potatoes recipe the next day).

Mashed potatoes are the first thing I want when I feel under the weather, or when it’s cold and gloomy outside.

And if I’m serving a juicy flat iron steak on grill, the meal isn’t complete without homemade mashed potatoes with heavy cream (and maybe some Dr. Pepper baked beans, too).

I just really enjoy the process of making mashed potatoes, and experimenting with them by adding unique ingredients and flavorings. These Blue Cheese Mashed Potatoes are the ones I’m currently digging the most.

They’re the perfect accompaniment to prime rib, ham, or lamb lollipops, or turkey (and no gravy is really needed). You could even put them on top of mini shepherd’s pies!

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If there’s one thing in my kitchen that I kind of, sort of regret buying, it’s my very expensive, very fancy blender.

To be fair, I didn’t really buy it out of pocket, but used Williams-Sonoma gift cards that I had received for many birthdays and Christmases to purchase it. But still, it was a big purchase, and I’m not sure I use it enough for it to have been worth it.

Aside from the occasional lemon smoothie or blended lemon margarita, my fancy blender sadly doesn’t get a lot of love most of the year.

With one exception. Every fall, without fail, I make some sort of blended squash soup. While I like butternut squash noodles, roasted acorn squash slices for my famous Thanksgiving salad, and roasted delicata squash, for soup, I love sweet dumpling squash.

If you’re not familiar with this variety, this post will explain what sweet dumpling squash is, how to cook it, and why Sweet Dumpling Squash Soup is the best kind of squash soup.

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I like to make at least one batch of homemade ice cream every summer.

Sometimes I’ll keep it very simple, like the classic vanilla recipe I grew up making (paired or not with ice cream topping ideas), or even mint ice cream without chocolate chips (so simple but so refreshing).

Other times, more is more, like my pancake ice cream and pop tart ice cream. Today’s recipe definitely falls into this more is more category.

This homemade Blueberry Cheesecake Ice Cream recipe starts with a base of decadent cream cheese and honey ice cream, and then swirls in honeyed blueberries and graham cracker crumbs. This honey-sweetened dessert is irresistible!

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If you do an internet search for “caramel coffee,” it’s likely my recipe that comes up first, and I’m pretty proud of it!

I love making fancy coffee house style drinks at home, like my mocha hot chocolate, affogato coffee and cardamom tea latte, and teaching others how to do the same.

I hope that I’ve convinced you to whip up a batch of my caramel coffee syrup recipe by now.

Got that ready? Good. Let’s do this!

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It’s kind of a big day around here, because this is the first Instant Pot recipe I’ve shared on this blog! I actually bought an Instant Pot this past spring, because a client requested some freelance recipe development using one.

I borrowed an Instant Pot cookbook from the library and made a bunch of recipes to learn how to use the appliance (including Instant Pot short ribs and Instant Pot sweet and sour chicken), then completed the freelance project.

Then, I kind of tucked the pot in my office and forgot about it all summer.

Until now, because this Instant Pot Butternut Squash Soup with Goat Cheese is on the scene! While I love a long simmered crockpot soup and Old Fashioned Ham and Bean Soup on my stovetop, the depth of flavor of a pressured cooked soup just can’t be beat.

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What dish defines summer to you? Here in the Midwest, things like potato salad, hot dogs on the grill and fresh cherries come to mind quickly. But in my house, all summer long, you’ll find sautéed zucchini and corn on our table at least once a week (especially in the late summer when corn is at its best).

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The year is finally starting to wind down, and I am R-E-A-D-Y for that break from work between Christmas and New Year’s. That glorious week where I can stay in my pajamas as long as I want, watch movies, eat snacks and pretend they’re meals, read books, do puzzles, and generally just unwind and do nothing.

I especially look forward to this time because as a small-business owner, December is one of my busiest months. Lots of clients requesting lots of projects, as well as gearing up for 2018.

December is a time where complicated dinners are just not possible. I have neither the time nor the mental energy to figure that out.

This One Pan Sausage & Tortellini (as well as my Sausage Pasta Skillet and salmon spinach pasta) is a meal I turn to time and again in busy seasons of life.

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Some families might have a strict “do not mess with the classics” policy for Thanksgiving, but my family luckily does not. I think the fact that I invite them over and do ALL of the cooking trumps the fact that I take some liberties with my menu.

But even if your family DOES have that policy, I think mashed potatoes and gravy from scratch are a natural place to experiment. Because no matter what you do, they are still mashed potatoes. 

And mashed potatoes are awesome (and even leftover mashed potatoes turned into mashed potato cakes), always and forever.
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I don’t know if you guys have noticed, but I’ve kind of been on an oatmeal kick lately.

For most of my life I’ve had a pretty solid “eh” attitude toward oatmeal. It’s always been fine, but never more than that.

But for some reason, I really came around to it this past winter. I think I finally realized that oatmeal didn’t have to be boring.

Just like any other meal or dish, it could be livened up with a ton of flavor, like ricotta cheese and figs or Meyer lemons and poppyseeds.

You can even eat oatmeal for dinner!

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