There’s something wonderfully comforting about the aroma of warm spices mingling with sweet potatoes, especially when you prepare them as Instant Pot Mashed Sweet Potatoes. After testing this recipe multiple times, I can assure you that it’s a true crowd-pleaser. The silky texture wrapped around a hint of cinnamon and nutmeg creates a cozy dish perfect for fall gatherings. I’ve even paired them with roasted meats—check out my Roasted Carrots for a delightful combination!
About Instant Pot Mashed Sweet Potatoes
This dish brings together the sweetness of autumn with a touch of warmth from spices. As I experimented with the ingredients, I learned not only which flavor combinations worked best but also how the cooking method influenced the overall texture. With holidays on the horizon, this recipe is a fantastic choice for family meals—nutritious, delicious, and budget-friendly.
- Quick prep: Ready in 30 minutes, making it ideal for busy weeknights.
- Versatile: Pairs beautifully with various proteins or can be enjoyed solo.
- Cozy flavors: A delightful blend of soft, sweet potatoes and warm spices.
- Insight: Sweet potatoes are packed with vitamins and minerals, making them a nutritious addition to any meal.
Key Ingredients & Their Roles
- Sweet Potatoes: Naturally sweet and creamy; essential for texture.
- Unsalted Butter: Adds richness; consider using ghee or vegan butter for options.
- Light Brown Sugar: Enhances sweetness; maple syrup is a lovely alternative.
- Ground Cinnamon: Infuses warm, spicy notes; fresh nutmeg can elevate flavor.
How to Make Instant Pot Mashed Sweet Potatoes
- Start by placing the sweet potato cubes into the Instant Pot. If you’re using a steamer basket, add water first; otherwise, add the potatoes and water directly into the pot. Lock the lid and set the valve to “sealing.”
- Select “high pressure” and cook for 3 minutes. You’ll hear the pot come to life! When the timer ends, carefully release the pressure. Be cautious—steam can be intense!
- Once drained, return the warm potatoes to the pot. Add the butter and watch it melt into the sweet potatoes while you mash them until creamy.
- Mix in the brown sugar, cinnamon, nutmeg, vanilla extract, and a pinch of salt. Serve hot, maybe with a sprinkle of pecans for crunch.
Pro Tips & Troubleshooting
- When peeling sweet potatoes, make sure to choose firm ones. Dice them uniformly for even cooking.
- A common mistake is adding too much liquid—stick to 1 cup of water to keep the potatoes flavorful.
- For festive flair, swap out brown sugar with maple syrup, especially in fall or winter.
- Scaling: You can easily double this recipe to serve more without altering the cooking time.
Storage & Make-Ahead Guide
Store the mashed sweet potatoes in the fridge for up to 4 days. For longer storage, consider freezing them for up to 3 months. To reheat, simply heat in the microwave or on the stovetop, adding a splash of milk to revive the texture. I’ve found that storing them often improves their flavor as the spices meld even more!
What to Serve With Instant Pot Mashed Sweet Potatoes
Serve these rich mashed sweet potatoes alongside roasted chicken for a hearty dinner, or pair them with a fresh garden salad to balance the dish. If you’re looking for more inspirations, try them with my Instant Pot BBQ Chicken or Easy Spicy Chicken Sandwich.
Frequently Asked Questions
- How do I know when sweet potatoes are done cooking? They should be tender enough to mash easily.
- Can I use other types of potatoes? While the flavor differs, you can use Yukon gold or red potatoes.
- How can I make these vegan? Substitute the butter with coconut oil and use almond or coconut milk.
- Can I make this ahead of time? Absolutely! Prepare and reheat just before serving.
- What if my mashed sweet potatoes are too watery? Simply add a bit of flour or use low heat to evaporate excess moisture.
Final Thoughts
As I savor each bite of these Instant Pot Mashed Sweet Potatoes, the warmth and nostalgia wrap around me, making it hard not to smile. Whether it’s a family gathering or a simple weeknight meal, these mashed sweet potatoes have a special place in my kitchen. I’d love to hear how you enjoy them—share your experiences!
More Recipes You’ll Love
- Maple Pecan Roasted Sweet Potatoes – a cozy seasonal twist
- Mashed Sweet Potatoes with Miso Butter – creamy flavor profile
- Sweet Potato Casserole – a must-have holiday side dish
Instant Pot Mashed Sweet Potatoes
Ingredients
Main Ingredients
- 2 pounds sweet potatoes peeled and diced in 1″ cubes
- 1 cup water
- 3 tablespoons unsalted butter
- 1/2 cup whole milk 2% also works
- 1/4 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 1 pinch salt
- 1/4 cup chopped pecans optional
Instructions
Cooking Steps
- If using a steamer basket, add water to the Instant Pot and place sweet potatoes in the steamer basket. Place the steamer basket in the Instant Pot. If not using a steamer basket, add sweet potatoes and 1 cup water directly into the Instant Pot. Lock the lid in place and set the pressure valve to ‘sealing’.2 pounds sweet potatoes, 1 cup water
- Select ‘high pressure’ and set the timer to 3 minutes. When the 3-minute timer is up, do a quick pressure release to remove all steam at once. Careful, a lot of hot steam will come out!
- Drain water from the potatoes. Set the potatoes aside. Add butter to the warm pot. It should melt over ‘keep warm’ but select ‘sauté’ if needed. Once melted, add the cooked sweet potato and milk. Mash with a potato masher until smooth.3 tablespoons unsalted butter, 1/2 cup whole milk
- Add the light brown sugar, cinnamon, nutmeg, vanilla extract and pinch of salt. Stir to combine. Enjoy hot, garnished with pecans and an extra sprinkle of brown sugar and cinnamon.