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Ingredients
- 12 cups peel and chunk Sweet Potato
- 1 cup Vegetable Broth/Stock
- 1/2 teaspoons Kosher Salt
- 1/2 teaspoons Black Pepper
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 1/3 cup
- 77 Calories
- 0g Total Fat
- 0g Sat Fat
- 0g Trans Fat
- 0mg Cholesterol
- 320mg Sodium
- 18g Total Carb
- 3g Fiber
- 4g Total Sugars (Includes 0g Added Sugars)
- 1g Protein
- 3 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
Visit A Mind Full Mom for same day cooking instructions.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 6 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Place all ingredients in Instant Pot.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 10 minutes.
- Let pressure release naturally for 5 minutes then release any remaining pressure.
- Remove lid and mash potatoes.
- Let cool.
- Divide among indicated number of bags. Seal, label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Reheat in microwave until heated through.