Instant Pot Mashed Sweet Potatoes are an easy way to get creamy, flavorful sweet potatoes on the table with less effort! A little cinnamon brings out their natural sweetness, making them a delicious addition to weeknight dinners or holiday meals.
These sweet potatoes pair perfectly with everything from Crockpot meatloaf to holiday roast turkey.
Holly’s Recipe Highlights: Instant Pot Mashed Sweet Potato
- Why It Works: Pressure cooking quickly softens evenly cut sweet potato chunks, making them easy to mash right in the pot.
- Tools: An Instant Pot and a basic potato masher are all you need. The masher keeps the sweet potatoes creamy without overworking them. A potato ricer can produce an especially smooth texture.
- Time-Saver: Peel and cube the sweet potatoes earlier in the day, then refrigerate them until you’re ready to cook.
Total Time: 30 Mins (5 Min Prep) Servings: 4 Cook Method: Instant Pot
Ingredient Notes
- Sweet Potatoes: Choose firm sweet potatoes without soft spots. Cut them into same-sized chunks so they cook evenly.
- Water or Apple Juice: Water keeps the flavor neutral, while apple juice adds a subtle fruity sweetness that pairs especially well with cinnamon.
- Milk or Cream: Warm it before adding, then pour it in gradually. Milk keeps the potatoes lighter, while cream makes them richer and more indulgent.
- Cinnamon (optional): Add it for a warm, subtly sweet flavor, especially with holiday meals. Leave it out when serving the potatoes with strongly savory dishes.
Variations
- Savory Mashed Sweet Potatoes: Skip the cinnamon and use water instead of apple juice. Add garlic powder, fresh herbs, or Parmesan cheese if desired.
- Extra-Rich Mashed Sweet Potatoes: Use heavy cream and add extra butter for a richer, creamier texture.
- Dairy-Free Mashed Sweet Potatoes: Use plant-based butter and unsweetened, unflavored non-dairy milk.
- Sweeter Mashed Sweet Potatoes: Use apple juice and cinnamon. Stir in maple syrup or brown sugar to taste.
How to Make Instant Pot Mashed Sweet Potatoes
- Peel and cut the sweet potatoes (full recipe below).
- Pressure cook with water or apple juice until tender.
- Quick release, then add butter and optional cinnamon.
- Mash with warm milk or cream until smooth and creamy.
Save It for Later
- Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- They will keep in the freezer for up to 4 weeks. Thaw overnight in the refrigerator.
- Reheat on the stovetop over low heat, stirring in a splash of milk or cream to loosen the potatoes.
- Leftovers can also become a shortcut topping for shepherd’s pie or stirred into soups.
More Holiday Side Dishes
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Instant Pot Mashed Sweet Potatoes
Equipment
Ingredients
Instructions
- Wash, peel, and cut sweet potatoes into 2-inch pieces, then add to the instant pot with water.
- Close lid to seal and select MANUAL. Choose HIGH PRESSURE for 9 minutes.
- Once cooked, quick release the pressure and let potatoes cool slightly.
- Add butter and cinnamon (optional), then mash. Stir in warmed milk until creamy.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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