Simple Whipped Jewel Yams - 4-Qt. Pressure Cooker

“Entered for safe-keeping, from Kuhn Rikon's "Quick Cuisine." Simplicity! No need to peel the yams/sweet potatoes. When cooked in the pressure cooker, the yams slip out of their skins, eliminating the need to peel them before cooking. K-R says the smallest p.c. to use is 4 quarts. Check cooking time in your p.c. manual. The last bag of "yams" I bought had an essay by the producer saying that all "yams" sold in the U.S. were actually sweet potatoes, because true yams are only grown in West Africa and Asia. In the U.S. "soft" sweet potatoes are called yams and "hard" sweet potatoes are called "sweet potatoes", but the USDA now requires that U.S. "yams" also be accompanied by the label "sweet potato". Actually a true yam is part of the lily family while a sweet potato is part of the morning glory family, so they are unrelated. In the U.S. you might find a true yam in an international market, but both taste sweet to me. Ready for this? A jewel yam is actually a sweet potato, not a yam. Jewel yams are ovate and cylindric in shape, tapering at the ends. LOL, the recipe is much simpler than my explanation above, but think what this knowledge will add to your dinner table conversation!”

Ingredients Nutrition


  1. Place trivet in bottom of a 4-quart or larger pressure cooker. Add yams and water.
  2. Close lid and bring pressure to 2nd red ring (high pressure) over high heat. Adjust heat to stabilize pressure at 2nd red ring (high pressure). Cook for 15 minutes.
  3. Remove from heat and allow pressure to drop naturally.
  4. Slip the yams out of their skins and mash with butter, nutmeg and salt.
  5. Place in a decorative, warmed serving dish.

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