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!).
Servings: 8 servings
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
