Mashed sweet potatoes are a sweet alternative to standard mashed potatoes. They are easy to make in your Instant Pot in under 30 minutes using warming fall ingredients like cinnamon, nutmeg and brown sugar.
Nothing says fall quite like sweet potatoes. Roasted, stuffed, made into a casserole — or my personal favorite, mashed into a sweet and dessert-like side dish.
Have you tried making sweet potatoes in the Instant Pot yet? It’s like magic. It only takes 3 minutes on high pressure to cook a diced sweet potato!
That means that mashed sweet potatoes can be made in the Instant Pot–from start to finish– in under 30 minutes. All you need is water, two pounds of sweet potatoes, and a few fall ingredients to make these super creamy mashed sweet potatoes.
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How to make Instant Pot Mashed Sweet Potatoes
Step 1. Peel sweet potatoes. Slice sweet potatoes into one inch cubes.
Step 2. Add sweet potatoes and 1 cup water to the Instant Pot. Lock the lid in place and set the vent to “sealing”.
Step 3. Select “high pressure” and set the timer to 3 minutes. When the 3-minute timer is up, do a quick pressure release to remove all steam at once. Careful, a lot of hot steam will come out!
Step 4. Drain water from the Instant Pot. Add butter, brown sugar, cinnamon, nutmeg, and salt. Mash using a potato masher or use a blender to puree (see recipe tips).
Recipes Notes
- I recommend using a steamer basket for this recipe to make clean-up easier. If you don’t have a steamer basket, you can place the sweet potatoes directly into the Instant Pot.
- For ultra-creamy sweet potatoes, I like to puree the cooked sweet potatoes in a blender (a standard blender like this works well). This will remove any stringy sweet potato bits. You may need to add an 1-2 tablespoons of milk while blending.
- I love to garnish sweet potatoes with toasted pecans. Set your Instant Pot to “saute” on medium heat and add 1/4 cup pecans. Toast for 1-2 minutes, stirring frequently to prevent burning.
- To make dairy-free: Swap out butter for vegan butter or coconut oil and use your favorite unsweetened, unflavored non-dairy milk.
What to eat with mashed sweet potatoes
Make it a meal by pairing sweet potatoes with Crispy Baked Tofu Nuggets, Instant Pot Vegan Collard Greens, and Jalapeno Pimento Cornbread.
Or check out more of my favorite fall recipes:
- Instant Pot Apple Cinnamon Steel Cut Oats
- Vegan Sweet Potato Pancakes
- Pumpkin Baked Oatmeal
- Hearty Vegan Lentil Soup
- Instant Pot Vegetarian Baked Beans
Instant Pot Mashed Sweet Potatoes
Ingredients
- 2 pounds sweet potatoes peeled and diced in 1" cubes
- 1 cup water
- 3 tablespoons butter
- 1/4 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- pinch salt
- milk as needed
- 1/4 cup chopped pecans
Instructions
- Peel sweet potatoes. Slice sweet potatoes into one-inch cubes.
- If using a steamer basket, add water to the Instant Pot and place sweet potatoes in the steamer basket. Otherwise, add sweet potatoes and 1 cup water directly into the Instant Pot. Lock the lid in place and set the pressure valve to "sealing".
- Select "high pressure" and set the timer to 3 minutes. When the 3-minute timer is up, do a quick pressure release to remove all steam at once. Careful, a lot of hot steam will come out!
- Drain water from the Instant Pot. Add butter, brown sugar, cinnamon, nutmeg and salt. Use a potato masher to mash to desired consistency. Add milk as needed, 1 tablespoon at a time, for smoother mashed potatoes.
- Garnish with pecans and cinnamon. Enjoy!
Notes
- I recommend using a steamer basket for this recipe to make clean-up easier. If you don't have a steamer basket, you can place the sweet potatoes directly into the Instant Pot.
- For ultra-creamy sweet potatoes, I like to puree the cooked sweet potatoes in a blender (a standard blender like this works well). This will remove any stringy sweet potato bits. You may need to add 1-2 tablespoons of milk to make blending easier.
- To toast pecans, set your Instant Pot to "saute". Add 1/4 cup pecans. Toast for 1-2 minutes, stirring frequently to prevent burning.
- To make dairy-free: Swap out butter for vegan butter or coconut oil and use your favorite unsweetened, unflavored non-dairy milk.
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