Mashed Sweet Potatoes with Brown Butter

INSTRUCTIONS

1. Peel and dice the sweet potatoes.
2. Add hot water and a bit of salt and mix. Then put the rack in the Instant Pot® bowl and add the diced sweet potatoes.
3. Put the Instant Pot® lid on and lock, making sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set the time to 8 Minutes. Once the time is up, turn the handle to release pressure until all the steam is released.
4. Remove and drain the sweet potatoes, and in a processor, masher or mixer, process until you get a purée consistency. Set aside.
5. Drain the water from the Instant Pot® and select Saute and set the time to 7 Minutes.
6. Add the butter, melt and when it bubbles, stir constantly until the butter turns a little golden.
7. Add the rosemary, thyme, and garlic. Let the garlic brown a little.
8. Remove the sprigs of thyme and rosemary, add the mashed sweet potatoes, and mix well.
9. Add the cream and half of the goat cheese. Mix until the ingredients are incorporated and the goat cheese dissolves.
10. Season with paprika and nutmeg, and salt and pepper to taste.
11. Preheat the oven to 395ºF (200ºC). Transfer the purée to a mold or Pyrex dish.
12. In a bowl or cup, add the chopped walnuts, honey, salt, and olive oil.
13. Place the walnut topping on top of the purée and add the rest of the crumbled goat cheese on top.
14. Bake for approximately 7 Minutes. Be careful not to burn the walnuts.