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.

u003cstrongu003eCan I make this in the slow cooker?u003c/strongu003e

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

u003cstrongu003eDon't I need to use the tray insert to steam the potatoes?u003c/strongu003e

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

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

VEGAN: use coconut butter instead of ghee. PALEO or Whole30: use coconut butter or ghee. For dairy allergies, use vegan butter or coconut butter.
Refrigerate any leftovers in a tightly-sealed container in the refrigerator for up to 4 days. Reheat before serving.
The total cooking time includes 10 minutes to come up to pressure, 8 minutes cooking time, and 10 minutes for a natural pressure release.

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