HOW TO MAKE JAMAICAN SWEET POTATO PUDDING RECIPE RECIPES

Steps:

• Add butter to the Instant Pot. Using the display panel select the SAUTE function.
• When butter melts, add onion to the pot and saute until soft, 3-4 minutes.
• Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
• Add potatoes, ham, garlic powder and pepper and stir to combine.
• Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for >8 minutes.
• When the time is up, quick-release the pressure.
• Stir the pot ingredients, then add the sour cream and stir until combined.
• Gradually add cheese, stirring between each addition, until the mixture becomes thick and creamy.
• Adjust seasonings. Top with chives and additional shredded cheese for serving.

Steps:

• In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.
• Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.
• Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
• Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.
• Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.
• Divide among shallow bowls and top with cilantro and coconut flakes, if using.