How do you make mashed sweet potatoes in the Instant Pot?

Cook them for 8 minutes with one cup of water, do a quick-release, and then mash them with a potato masher. You don't even need to drain them.

u003cstrongu003eCan I cut this mashed sweet potato recipe in half?u003c/strongu003e

Yes, but you might need to drain off about half the water once the cooking is done.

Can I make mashed sweet potatoes in the slow cooker?

Yes! You only need about half the water in that case.

Don't I need to use the tray insert to steam the potatoes?

No, since this recipe is for mashed potatoes, the water will just get mixed into the final product.

How do I adjust the sweetness level of my mashed sweet potatoes?

It's best to taste them before adding any maple syrup or sugar. Then, start with a small amount and increase based on personal preference (but remember it's easier to add more to increase sweetness than to overdo it and then have to try and reduce the sweetness level).

Instant Pot Mashed Sweet Potatoes (30 Minute Recipe)

Name: Instant Pot Mashed Sweet Potatoes (30 Mins)
Prep time: 10 min
Cook time: 8 min
Total time: 28 min
Yield: 8
Cuisine: Healthy
Ingredients: 5 large sweet potatoes, about 2 pounds; ½ teaspoon sea salt; 1 teaspoon dried thyme or your favorite seasoning; ½ teaspoon ground cinnamon; 1 cup water; 1 tablespoon maple syrup (optional); 2 tablespoons butter, vegan butter, ghee, or coconut butter

Ingredients

Units Scale

5 large sweet potatoes, about 2 pounds
1/2 teaspoon sea salt
1 teaspoon dried thyme or your favorite seasoning
1/2 teaspoon ground cinnamon
1 cup water
1 tablespoon maple syrup (optional)
2 tablespoons butter, vegan butter, ghee, or coconut butter

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Instructions

Peel and chop your sweet potatoes into approximately 1-inch chunks. Place the chunks into the base of a 6-quart or 8-quart pressure cooker.
Add the salt, thyme, and cinnamon to the sweet potatoes and toss to combine.
Pour in the water and lock the lid on the pressure cooker. Set the time to 8 minutes at high pressure.
When the cooking time is up, use the quick-release to release the pressure.
Carefully remove the lid and stir in the the maple syrup and butter, vegan butter, ghee, or coconut butter to the potatoes.
Use a spatula or a potato masher to mix together and serve hot.

Notes

You don’t need to use a steamer basket for this recipe since it’s a one pot healthy side dish. You also won’t need to use a hand mixer or immersion blender since the mashed potatoes will be so soft and tender. Just use a fork or potato masher to mash the cooked sweet potatoes in the bottom of your Instant Pot.
Refrigerate any leftovers in a tightly-sealed airtight container in the refrigerator for up to 4 days. Or, see how to freeze sweet potatoes. You can also freeze your mashed sweet potatoes after doing the cooking process! Leave out the seasonings and freeze them flat in zip-top bags.
VEGAN: use coconut butter or vegan butter instead of ghee. Don’t use any heavy cream or whole milk to keep the recipe plant-based.
PALEO or Whole30: use coconut butter or ghee (or check out my recipe for Whole30 Mashed Potatoes). For dairy allergies, use vegan butter or coconut butter.

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 10 minutes
Cook Time: 8 minutes
Category: Side dish
Method: Instant Pot pressure cooker
Cuisine: Healthy
Diet: Vegetarian

Nutrition

Serving Size: 1/8 of recipe
Calories: 159
Sugar: 8.8 g
Sodium: 188.1 mg
Fat: 5.9 g
Saturated Fat: 3.6 g
Carbohydrates: 25.1 g
Fiber: 3.8 g
Protein: 2.3 g
Cholesterol: 15.3 mg