Quick and easy Instant Pot Mashed Sweet Potatoes are a colorful side dish and a tasty recipe. If you haven’t tried a good mashed sweet potato then trust me it’s a must! This savory dish is fantastic and a healthy alternative too.
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Pressure Cooking Sweet Potatoes is a breeze when using an Instant Pot, Ninja, Multipot or whatever brand of pressure cooker you are using. With these tips, you can be enjoying a delicious side dish in no time. And sweet potato mash can easily be frozen too. So make sure to save an extra helping for later and enjoy.
All that is needed is 2 pounds of sweet potatoes that are peeled and cubed. Use a little water or my favorite chicken broth and pressure cook. You can add additional mix-ins as you like, I have a few I might recommend.
How to make Mashed Sweet Potatoes in the Instant Pot
Peel and cube sweet potatoes into 1inch cubes. Add broth or water and pressure cook. You can add the cubed potatoes to a steamer basket or place in the liquid. It’s up to you.
I do like how some of the potatoes will absorb the broth giving extra flavor.
If you don’t have a steamer basket, use a trivet and place some foil on top so the potatoes won’t fall through. But again, this is a personal preference. You can throw the sweet potatoes into the pot with the liquid and pressure cook just fine.
Pressure cook on High Pressure in an electric pressure cooker and Quick Release the pressure for this mashed sweet potato recipe. Believe it or not these make the best creamy mashed sweet potatoes without any extra ingredients.
Release the pressure and remove the potatoes discarding the remaining liquid. Then using a potato masher, mash those sweet potatoes with a little bit of butter.
Season and Sweeten
You can thin or lighten the sweet potato mash by adding a little bit of milk. Heavy Cream, Half and Half or even non dairy milk or creamer will work. Add a tablespoon or two at a time until the desired consistency is reached.
You can quickly sweeten things up by adding a drizzle of maple syrup or even honey into the mix. But again, these are optional.
Making Sweet Potato Mash in the Instant Pot is perfect. It’s even better to know you can make this recipe early and reheat as you need. Just add a little liquid (broth or milk) when reheating to achieve the desired consistency.
Did you know you can also make a Baked Sweet Potato in the Instant Pot? You sure can and let me tell you, it’s wonderful. Perfect every time and I’ll even help you determine the correct cooking time based on the size of the sweet potato too.
The Instant Pot will take about 10-12 minutes to pressure up. This is normal and all apart of the recipe. Just make sure to close the pressure valve when setting the time.
I personally love just a little butter with salt and pepper. But there are a number of ideas for additional mix-in ingredients that are also wonderful
- Adding Coconut Milk, Non Dairy Milk, or even some cream help to thin and lighten the texture.
- A drizzle of honey or maple syrup adds a fun sweetness to these mashed potatoes.
- Top with diced green onions, toasted pecans, cinnamon butter or even marshmallows. Yum!
There are many varieties of Sweet Potatoes. The Beauregard Sweet Potato is the most common and what is traditional found in your local grocery store. You may also find Jewels Sweet Potato which are a little less sweet and hold moisture well. Both are excellent to use and can be easily peeled using a potato peeler.
How to store Sweet Potato Mash
Leftovers can be stored in refrigerator for 5-7 days in a sealed container. Reheat in microwave and add 1 to 2 tablespoons milk or butter and mix to combine.
Can Potatoes be cooked ahead of time?
Yes, making mashed sweet potatoes can be done ahead of time and reheated when ready to serve.
More Sweet Potato Recipes
Here’s more Side Dish recipes:
- Balsamic-Honey Roasted Beets & Carrots from Sweet Beginnings
- Butternut Squash Casserole from Leftovers Then Breakfast
- Cape Cod Corn Pudding from Jolene's Recipe Journal
- Creamy Brussels Sprouts with Bacon from Hezzi-D's Books and Cooks
- Easy Parmesan Noodles from A Kitchen Hoor's Adventures
- Instant Pot Mashed Sweet Potatoes from Devour Dinner
- Make Ahead Dinner Rolls from Cookaholic Wife
- Maple Dijon Brussels Sprouts from Palatable Pastime
- Orrechiette with Butternut Squash from A Day in the Life on the Farm
- Parmesan Butternut Squash Gratin from Jen Around the World
- Potatoes & Peas from An Affair from the Heart
- Quick and Easy Green Beans and Bacon Skillet from Blogghetti
- Swedish Rice Pudding from Cheese Curd In Paradise
- Vegan Pumpkin Coconut Cornbread from Magical Ingredients
Instant Pot Sweet Potato Mash
- 2 pounds Sweet Potatoes
- 1 cup Water or Broth
- 2 tablespoons Butter
- ½ teaspoon Cinnamon - optional
- ⅛ teaspoon Salt
- Maple Syrup
- Peel and cube the 2 pounds of sweet potatoes into 1-inch cubes.
- Place the cubed sweet potatoes in a steamer basket OR place them directly in the bottom of the pan. It’s up to you.
- Add a cup of water or broth to the Instant Pot or Electric Pressure Cooker and set it on High Pressure for 10 minutes of cooking time.
- Quick Release the Pressure, drain water, and put the sweet potatoes in a separate bowl.
- Using a potato masher, mash sweet potatoes.
- Add 2 tablespoons of butter, the salt, and cinnamon if desired. Stir to combine.
- Garnish with additional Butter, Honey, Maple Syrup, Craisins, Toasted Pecans, Nutmeg, or additional Cinnamon.
- Storage: Cooked sweet potatoes can be stored in the refrigerator for up to 4 days in an airtight container. Reheat in the microwave, adding 1 to 2 tablespoons of milk or butter if needed.
- Freezing: Store your cooked and cooled potatoes in a Ziploc bag or freezer-safe container and freeze them for up to 3 months. Defrost in the refrigerator overnight and reheat.
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.