HAPPY THANKSGIVING!!!  I know, I know, I’m a day late.  But better late than never right?
Strangely enough, with all the cooking I did for Thanksgiving, I did not make too many dishes in the pressure cooker.  I only made a really quick and small recipe for Citrus Yams that I happen to find in the recipe section of the instruction manual that came with my pressure cooker.  I racked my brain to see if there was anything else I could possibly make in the machine that fell in the Thanksgiving category, but I’ve been so brain dead lately with planning the food that I just didn’t want to think anymore.  So Yams it was!   (I did offer to pressure cook potatoes so it would be faster, but my HB was in charge of the mashed potatoes and he wanted to make it HIS special way.  He didn’t want to change anything up from the way he usually makes it.  So the potatoes sat in a pot of water on the stove for like 30-40 minutes. *shrug*)

Anyway, onto the yams.

Yams have an orange center.  Many people confuse it with Sweet Potatoes. Sweet Potatoes are actually more on the mellow yellow side and rounder in shape.  While Yams are sort of long and pointy at the ends.

– 2 Cups Orange Juice
– 3 Tbsp Orange Zest
– 1 – 1.5  Cup  Brown Sugar
– 2 Tbsp Butter
– 4 Yams
– Salt

This is a really quick and easy recipe.

Pour the orange juice into the pot of the pressure cooker.  Slice the yams in half length wise.   Place the yams face up into the bottom of the pot.   They may be too large to fit all into the bottom of the pot so you may need to stack them.   Sprinkle them with a bit of salt and the orange zest.  Then top each half with a tablespoon of brown sugar.  That’s pretty much it.  (Retain about half of the orange zest and brown sugar for later.)
Close the lid of the pressure cooker and turn to lock the lid.  Make sure the pressure valve is set to Airtight.  Lock and load baby!!!
I programmed it for 7-minutes cook time.

Let the pressure cooker do its thing.  Now, I do remember seeing somewhere that you can even cook the yams in the microwave for just a few minutes.  I dislike the microwave.  I rarely use it unless I’m just reheating food for a couple of minutes or less.  But I put my foot down when it comes to actually cooking food inside it.  I really don’t understand why people want to eat radioactive food!  Okay, that was my rant.  Sorry about that.

When the yams are ready, release the pressure by turning the valve to exhaust.  Once all the pressure has released, open the lid.  Using a pair of tongs, remove the yams into a large bowl.  Be careful because the yams are quite soft at this point and the skin wants to just slip off of it.  And the orange juice has saturated the yams thoroughly and they’re just dripping with it.  (The brown sugar may look like it’s gone missing, but it’s combined itself with the orange juice and condensed into the yams.)

Using a fork, peel and scrape the skins off the yams.   Once that’s done, mash the heck out of the yams!  Add the butter and the remaining brown sugar and orange zest.  Mash it up some more.  The yams should be pretty soft and won’t need a lot of mashing, but if you want a really smooth consistency, I suggest a hand blender to puree it.
That’s pretty much it.  Took me less than a half hour to make the whole thing.

I really liked this recipe.  It was so simple and it made enough to feed probably about 8 people depending on how much those 8 people like to eat!!!  It was mildly sweet with an aromatic citrus flavor.  I made this for my post Thanksgiving meal on the Saturday after Thanksgiving.  Where we got together with a few friends, ate yummy food and watched USC lose horribly to Notre Dame.  *sniff sniff*  But on the upside, the yams were pretty darn good!  YAY! 


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  1. sonia on the 26. Nov, 2010 remarked #

    This recipe for yams in the pressure cooker has far too much sugar,not counting the sweetness of the yams.

  2. patee333 on the 26. Nov, 2010 remarked #

    Duly noted Sonia. Thanks. Changed it to 1.5 cups. I don’t know why I put three before.

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