Irresistible Creamy Mushroom Stuffed Sweet Potatoes Recipe

That first hiss from the cooker tells you something good is happening. You hear that steam cue and you know the sealing ring is holding tight. It sets the mood for a comfy kitchen session ahead.

Pin

Watching the broth depth build during cooking, you sense the flavors start to meld together. The pressure cooker kinda does the hard work while you're free to relax or prep other stuff. When you lift the lid after the natural release, the smell almost makes you forget the wait.

The soft and tender pull of the sweet potatoes as you scoop them out gives you a sneak peek of the creamy texture coming. You spot the caramelized bits from roasting that add just the right depth. This soup’s simple but it hits all the cozy notes.

Why This Recipe Works Every Single Time

• The roasting step adds natural sweetness and rich flavor that pressure cooking alone can't give.
• Using a mix of stock and coconut milk brings out broth depth with a creamy twist.
• Spices like ginger and cumin blend softly but give that warm, comforting kick.
• The natural release method keeps the soup velvety without losing moisture or texture.
• Quick sautéing onion and celery balances sweet potatoes with savory undertones.
• Immersion blending lets you control how creamy or chunky you want it. Works real good either way.
• Simple ingredients that you mostly got laying around, no crazy extras needed.

Your Simple Ingredient Checklist

• 4 large sweet potatoes (about 2 ½ pounds), cut in half lengthwise
• Cooking oil (for roasting potatoes)
• 2 tablespoons butter (for sauteing)
• 1 cup finely diced yellow onion (roughly 1 medium)
• ½ cup finely diced celery (about 2 stalks)
• 3 garlic cloves (minced or crushed)
• Spices: 1 teaspoon dried oregano, ¾ teaspoon ground ginger, ½ teaspoon ground cumin, ½ teaspoon salt, ½ teaspoon black pepper
• 3 cups chicken or vegetable stock
• 14 ounces canned coconut milk (for creaminess)

These ingredients keep things easy but flavorful. You can sub chicken stock with veggie stock if you wanna keep it plant-based. The coconut milk adds that nice creamy mouthfeel without dairy, but you could swap in cream or yogurt if you want.

Roasting sweet potatoes cut in half lets 'em cook evenly and get that lovely skin-on softness that’s easy to scoop out. You gotta make sure to dice onion and celery pretty fine so they melt right into the base without feeling chunky.

The Full Pressure Cooker Journey

Pin

• Preheat oven to 4006F (2006C) and line baking sheet with parchment paper to avoid stickiness.
• Place the sweet potato halves cut-side down on the sheet, drizzle with cooking oil, roast for 25-30 minutes until soft and tender. Let cool slightly so you dont burn yourself when scooping.
• Scoop the sweet potato flesh out into a bowl and toss the skins. Dont waste the roasted goodness!
• In a large pot or your pressure cooker on saute mode, melt 2 tablespoons butter over medium heat. Add diced onion and celery, cook about 5-7 minutes till softened but not browned.
• Stir in garlic, oregano, ginger, cumin, salt and pepper. Let those spices get fragrant for 1-2 minutes, watch the steam cues to avoid burning.
• Add the roasted sweet potato flesh with 3 cups of stock or enough broth to cover the mix. Bring to a simmer, then seal your pressure cooker and cook for 10 minutes.
• After cooking, let the cooker do a natural release to keep that broth depth nice and cozy. Open lid, use an immersion blender to puree soup until creamy smooth. Taste and add salt or pepper if needed.

Quick Tricks That Save Your Time

• You can roast sweet potatoes ahead of time and keep 'em in the fridge for up to 3 days. Saves you the oven step on soup day.
• If youre short on time, chop onion and celery using a food processor for super quick prep.
• Use pre-minced garlic or garlic paste to speed up the saute9ing step with no loss in flavor.
• Make extra broth and freeze in ice cube trays so you got broth on demand whenever you whip up a soup.

Your First Taste After the Wait

When you finally take that first spoonful, you catch the gentle sweetness of the roasted sweet potatoes wrapped with warm spices. The creamy coconut milk blends with the broth so nice it almost feels like eating comfort itself.

The texture is silky smooth but still kinda hearty. You notice the soft veggies adding body to the broth depth. Every bite feels like a hug in your bowl.

If you like, a drizzle of cream or a dollop of yogurt on top changes it up with a cool tang contrast. But honestly this soups good all on its own. Youll feel real cozy with this one.

Pin

Your Leftover Strategy Guide

• Put cooled soup into airtight containers and store in the fridge. It holds up well for about 3 to 4 days.
• For longer storage, freeze in labeled portions. Use freezer-safe containers or heavy-duty freezer bags. Thaw overnight in the fridge before reheating.
• When reheating, warm on medium heat stirring occasionally so the broth depth and creaminess stay even and dont separate.

This soup's forgiving even if you gotta grab it last minute. Just give it a good stir while warming and you get that smooth texture back. Sometimes I even toss in a fresh pinch of herbs or a little squeeze of lemon to brighten it up before serving leftovers.

Common Questions and Real Answers

• Can I skip roasting the sweet potatoes? Sure, but roasting brings out natural sweetness and deeper flavor youll miss if you dont. You can just pressure cook them but itll taste different.
• What if I want it vegan? Easy! Just use vegetable stock and swap butter for olive oil or vegan butter.
• How do I know when to stop cooking? When the sweet potatoes have that tender pull and easily mash with a fork, youre good. The cooker and natural release make it almost foolproof.
• Is coconut milk necessary? Not totally. It adds creamy body, but you can use cream, yogurt, or even a non-dairy milk like cashew if you prefer.
• Can I add other vegetables? Yep, carrots or a bit of squash blend nicely. Just adjust roasting/cooking time accordingly.
• How to prevent soup from being too thick or thin? Add more broth if too thick or simmer a little longer uncovered if too thin. The immersion blender helps get the texture you want.

Pin

Creamy Sweet Potato Soup Recipe

This creamy sweet potato soup blends roasted vegetables, warm spices, and coconut milk for a comforting, velvety dish perfect any time of year.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Cuisine Mediterranean

Servings 4 servings

Calories 320 kcal

Equipment

• 1 Pressure cooker or large pot with sauté mode

Ingredients

  

Main ingredients

• 4 large sweet potatoes about 2 ½ pounds, cut in half lengthwise
• Cooking oil for roasting potatoes
• 2 tablespoons Butter for sauteing
• 1 cup Yellow onion finely diced, about 1 medium
• ½ cup Celery finely diced, about 2 stalks
• 3 Garlic cloves minced or crushed
• 1 teaspoon Dried oregano
• ¾ teaspoon Ground ginger
• ½ teaspoon Ground cumin
• ½ teaspoon Salt
• ½ teaspoon Black pepper
• 3 cups Chicken or vegetable stock
• 14 ounces Canned coconut milk for creaminess

Instructions

 

Instructions

• Preheat oven to 400°F (200°C) and line baking sheet with parchment paper to avoid stickiness.
• Place sweet potato halves cut-side down on the sheet, drizzle with oil, and roast for 25-30 minutes until soft. Let cool slightly before scooping.
• Scoop the sweet potato flesh into a bowl and discard skins.
• In a pressure cooker on sauté mode, melt butter and cook diced onion and celery for 5-7 minutes until softened.
• Stir in garlic, oregano, ginger, cumin, salt, and pepper. Sauté 1-2 minutes until fragrant.
• Add sweet potato flesh and stock. Seal pressure cooker and cook for 10 minutes.
• Let pressure release naturally. Open lid, stir in coconut milk, and blend with immersion blender until smooth. Adjust seasoning if needed.

Notes

Use roasted sweet potatoes for best flavor. Add a drizzle of cream or dollop of yogurt when serving for extra richness.