Step 1

Step one - Peel and cut the sweet potatoes. It doesn't really matter how you cut your potatoes since we are going to mash them but pieces shouldn't be too large so the potatoes can soften quickly.

Step 2

Step two - Add your potatoes to a pressure cooker (if you don't have a pressure cooker, just add them to a pot of boiling water and boil until soft). Add 1.5 cups of water (I use a Presto pressure cooker. If you use a different one, follow the manufacturer's instructions). Close the pot. Set the pressure cooker on the stovetop and turn the heat to high. It will take a few minutes for the water to boil and the pressure to build. Once the weight starts to jiggle, set your timer to six minutes. After six minutes, turn the heat off. Take your pressure canner to the sink and run cold water on it to help it cool faster. Then remove the weight to let the rest of the pressure out. Open the pot and set aside to let the potatoes cool.

Step 3

Step three - Transfer the potatoes to a large mixing bowl and mash with a mixer or a potato masher. Set aside to cool the rest of the way.

Step 4

Step four - Use a measuring cup to measure your desired portion before adding the mashed sweet potatoes to a ziplock bag. Flatten the bag (it's easier to store it in the freezer this way) and label it. Store in the freezer for up to 18 months. Thaw before using.