• Prepare time: 5 min
  • Pressure Cook Time: 25 min
  • Release Type: Quick
  • Ready in: 30 min
  • Pressure: Manual


  • 6 medium sized sweet potatoes (about 1 and 1/2 pounds) I used the orange North Carolina variety)
  • 1 cup whole milk (can be half and half if you are feeling indulgent)
  • 1/2 cup brown sugar
  • 4 green cardamoms gently bruised
  • 1/2 cup green raisins
  • 1/4 cup ghee (clarified butter)
  • 1/4 cup sliced or slivered almonds
  • 1 teaspoon crushed dried rose petals (optional)


  1. Peel and halve the sweet potatoes and place in the base of the instant pot with the milk and brown sugar.
  2. Cover the base and cook on manual for 7 minutes and do a quick release.
  3. Remove the whole cardamoms, mash the sweet potatoes into the milk. Add in the raisins
  4. Turn on the saute more and cook for about 5 to 6 minutes, stirring frequently. At this point, the mixture should form a smooth fairly thick mass and move with the direction of the spoon.
  5. Add in the clarified butter and cook for another 4 minutes. Place in a serving bowl.
  6. Garnish with slivered almonds and sprinkle the rose petals if using. Serve the desert warm.


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