This post may contain affiliate links
I don’t have many Thanksgiving recipes up on this site. This is crazy for so many reasons, one of which is that I have been hosting Thanksgiving at my house since I was 23 years old. My reasoning for this lack of Thanksgiving food on this site. Is that I get so burnt out from cleaning the house, food shopping, and prepping thanksgiving for real people, that I usually don’t even consider making trial Thanksgiving recipes just for fun.
Also, #mytruth is that my ad company will tell me to start testing Thanksgiving and Christmas recipes in July, and I am not one to plan that far ahead. I am much more likely to share recipes after the holiday in hopes that the recipe will get traffic the next year. Now that I am boring you to pieces, I will discuss these fantastic ginger snap sweet potatoes.
Over the last couple of years. Ginger has become everything to me. I drink ginger in my tea, I add it to my stir-fries, and put it in my favorite soup. This time of year, I love taking advantage of the overabundance of the gingerbread all around me.
I was thinking the other week how delicious the flavors of gingersnaps would be with sweet potatoes. These sweet potatoes turned out sweet, cinnamony and had a pungent bite. They also smelled fantastic. I made these in my Instant Pot, so they came together in less than 20 minutes.
To make these gingersnap sweet potatoes you will need:
you or an instant pot can cook your sweet potatoes on the stovetop
Ginger Snap Cookies I also like the gingersnap cookies from Ikea
salt to taste
There are two ways you can cook sweet potatoes in your Instant Pot for mashed sweet potatoes. You can leave the skins on and cook them whole, but I thought it was easier to peel them and cut them into chunks. I wanted to prepare them with their flavors.
The most fantastic thing about making any mashed potato in the Instant Pot is that you don’t need a mixer to mash them. When you cook them in a pressure cooker, all you need to mash them is a serving spoon. The potatoes will fall apart once you stir them.
- 2 pounds sweet potatoes peeled and cubed
- 2 tablespoons butter
- 2 tablespoons molasses
- 1/4 cup freshly squeezed orange juice
- 1/2 cup water
- 1 teaspoon freshly grated ginger
- 1/2 cup crushed ginger snap cookies
- salt to taste
- 1 teaspoon orange zest garnish
Place peeled cubed sweet potatoes at the bottom of your Instant Pot. Add water, juice, molasses, butter, ginger, and salt.
Place the lid on your Instant Pot, seal the vent, and cook on high pressure for 10 minutes.
Once the cooking is done, vent.
Open lid. Stir sweet potatoes until they mash. It won't take much for them to mash.
Add more salt or ginger to satisfy your taste.
Add chopped ginger snaps to the top of the sweet potatoes, and garnish with orange zest.
My kids loved these sweet potatoes. They had the perfect bite to them! just a little spicy, but in that ideal holiday kind. This is the perfect side dish to whip up if you are traveling to someone else’s house for the holidays. You can cook this in your hotel room or someone else’s kitchen.