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These Instant Pot Mashed Sweet Potatoes are so simple to make and the perfect holiday side dish (or even for weeknight dinners!). The Instant pot makes these SO easy to throw together- you’ll love the ease!
The easiest holiday side dish
Reasons I LOVE these Mashed Sweet Potatoes:
- They’re so simple – this recipe takes SO LITTLE active time and I love it for that.
- They free up stovetop space – this is especially great for holidays when you’re cooking 1000 different dishes!
- They make meals quick and easy – we also love these for weeknight meal and even meal prep because it’s simple and they store well in the fridge.
- They’re just SO GOOD!
Ingredients needed
The ingredient list is simple but lets take a quick look at what we’re working with. Reminder that the FULL written recipe is down below in the recipe card!
- Sweet potatoes – I peel and chop them before putting them into the instant pot.
- Milk of choice – I used plain 2% milk but dairy free or other milks will also work well.
- Maple syrup – for a little sweetness. You could leave this out as desired.
- Butter – to get these potatoes creamy and delicious! Vegan butter will work as needed.
- Optional spices – such as cinnamon and nutmeg
Instant Pot Mashed Sweet Potatoes
These Instant Pot Mashed Sweet Potatoes are so simple to make and the perfect holiday side dish (or even for weeknight dinners!).
Ingredients
- 3 pounds sweet potatoes, peeled and cut into roughly 1 inch large cubes
- 2 cups water
- ⅓ cup milk of choice, I used a barista blend oat milk
- ⅓ cup maple syrup
- 4 tablespoons butter melted
- ½ teaspoon salt
- Optional sprinkle of cinnamon to taste
Instructions
- Place the trivet into your instant pot (the one that came with it) and pour in the water. Place the potatoes on top of the trivet. It’s okay to stack them if needed. Put the top on and seal the instant pot.
- Cook on manual HIGH pressure for 15 minutes. When the instant pot is done cooking, let the pressure naturally release which will take about 8-10 minutes. You’ll know it’s done when the metal pin has dropped.
- Carefully take out the trivet and drain out the water. Mash the potatoes until little to no chunks remain.
- Stir in the butter (the residual heat from the potatoes will melt the butter), milk, maple syrup, salt, and cinnamon. Mix until combined and creamy and enjoy immediately!
Notes
You can cook the sweet potatoes whole as desired but you will need to adjust the cook time. Average sized sweet potatoes will need about 30 minutes to cook. Smaller ones a little less and bigger ones 5-10 minutes longer.
Nutrition
Calories: 239kcal, Carbohydrates: 44g, Protein: 3g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 16mg, Sodium: 292mg, Potassium: 620mg, Fiber: 5g, Sugar: 16g, Vitamin A: 24323IU, Vitamin C: 4mg, Calcium: 82mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @foodwithfeeling or tag #foodwithfeeling!
