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    You are here: Home / Recipes / Side Dishes

    Instant Pot Mashed Sweet Potatoes

    Published: Nov 18, 2020 by Susie Weinrich · This post may contain affiliate links. Leave a Comment

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    mashed sweet potatoes in a bowl with pinterest text overlay

    Instant Pot Mashed Sweet Potatoes are a great side dish that are the perfect alternative to traditional Mashed Potatoes. Cooking them in your electric pressure cooker is a foolproof way to get perfectly cooked creamy and soft sweet potatoes!

    a large bowl of mashed sweet potatoes topped with butter and sprinkled with cinnamon

    In this recipe you mix the sweet potatoes with a little brown sugar, butter, milk, garlic, balsamic vinegar and cinnamon. It is the perfect combo of sweet and savory, and that added hint of vinegar really rounds out all the flavors.

    If you do not have an Instant Pot, follow this recipe for Savory Mashed Sweet Potatoes, it is similar in flavor!

    Holiday Favorite

    This sweet potato recipe is perfect for the Holidays, especially on your Thanksgiving menu!

    When your appliances are all occupied by other dishes and your stove is crammed full of turkey and stuffing it is the perfect time to pull out your Instant Pot.

    Ingredients

    You will need some usual suspects for this recipe like butter and cinnamon, but this recipe also calls for some new ingredients like balsamic vinegar!

    • 3 lbs sweet potatoes
    • water
    • salt
    • fresh garlic cloves
    • brown sugar
    • butter
    • milk
    • cinnamon

    Making Mashed Sweet Potatoes in the Instant Pot

    Start by peeling and trimming the ends of your sweet potatoes. Cube them into 1 ½ inch chunks.

    Pop the prepared sweet potatoes into your Instant Pot, pour in ¾ cup water and sprinkle in the salt.

    three easy steps to make instant pot mashed sweet potatoes - step by step photos

    Lock the lid in place and turn the pressure valve to seal. Set to cook on high pressure for 8 minutes. Do a quick release of the pressure at the end.

    No need to drain the water, just add in the milk, butter, brown sugar, balsamic vinegar and cinnamon. You can mash everything together with a potato masher or a hand held mixer. Both will yield really creamy and smooth mashed sweet potatoes!

    Freezing

    You can make this dish ahead and freeze it for later, or freeze the leftovers for another dinner!

    Line a baking sheet (that will fit in the freezer) with parchment or a reusable silpat. With a ¼ measure cup, scoop out mounds of sweet potatoes onto the baking sheet. Pop in the freezer and freeze, about 1 hour.

    pucks of mashed sweet potatoes on a baking sheet with parchment, for the freezer

    Then pop the pucks in a freezer safe baggie for up to 3 months.

    Reheating

    To reheat the frozen mashed sweet potatoes pour them into a nonstick skillet over medium/low heat. Add in a couple tablespoons of water. Let them simmer and steam, while stirring, until they are thawed and warmed through. Add more water as needed as they simmer. Taste for seasoning before serving.

    Amount to Make

    I usually plan on about ½ lb per person, just like traditional mashed potatoes. Then, if you have leftovers you can freeze them!

    Troubleshooting

    Hopefully this side dish turns out PERFECTLY, but if anything goes wrong along the way, here are a few ideas to save the day:

    • Too sweet? Add acid in the form of a dash or two of balsamic vinegar.
    • Mash got too salty? You will want to add a little more milk or cream.
    • Too tangy? If the balsamic was too much for you, just add a little more brown sugar to counteract the acid.
    • Too thick? Add more butter and milk (yum!).
    • Too thin? If your sweet potatoes got a little too watery you can VERY CAREFULLY turn the pot onto low saute (get to low saute by pressing the “saute” button a couple times, you will see it scroll through the saute function on the display screen). Stir often and don’t leave the pot… let some of liquid steam off. If any of the potatoes burn the bottom do not stir it up into the potatoes, just stir more shallow. In a big pinch you can stir in a couple dry potato flakes to thicken.
    bowl of creamy mashed sweet potatoes

    Other Sweet Potato Recipes

    If you love a sweet potato recipe definitely check out this one for BBQ Chicken in Parchment with Sweet Potatoes and Peppers or this recipe for Quinoa Sweet Potato Chili.

    Instant Pot Mashed Sweet Potato Recipe

    mashed sweet potatoes topped with butter and cinnamon sprinkled on top

    Instant Pot Mashed Sweet Potatoes

    Instant Pot Mashed Sweet Potatoes are a great side dish and the perfect colorful alternative to traditional mashed potatoes. This recipe combines sweet, savory and a little hint of balsamic vinegar to round out the flavors!
    5 from 1 vote
    Print Pin Rate SaveSaved to Grow
    Prep Time: 10 minutes minutes
    Cook Time: 8 minutes minutes
    Pressure and Vent Time: 10 minutes minutes
    Total Time: 28 minutes minutes
    Servings: 6 people
    Author: Susie Weinrich

    Equipment

    • Instant Pot or Electric Pressure Cooker

    Ingredients

    • 3 lbs whole sweet potatoes, peeled, washed and cut into 1 ½ inch chunks
    • ¾ cup water
    • ¾ teaspoon salt
    • 2 plump garlic cloves, crushed
    • 1 tablespoon brown sugar
    • 3 tablespoon butter plus 1 additional tablespoon for garnish if desired.
    • ¼ cup milk
    • 1 tsp balsamic vinegar
    • ¼ teaspoon cinnamon plus a pinch for garnish if desired.
    Prevent your screen from going dark while you are cooking!

    Instructions

    • Peel and cut your sweet potatoes into 1 ½ inch chunks.
    • Add the sweet potatoes, water, salt, and garlic cloves to the Instant Pot.
    • Pop the lid on and close the vent to seal. Set to cook on high pressure for 8 minutes.
    • Do a quick release of the pressure.
    • No need to drain the water from the potatoes, just add in the brown sugar, butter, milk, balsamic vinegar and cinnamon.
      Using a potato masher or hand held mixer, mash the potatoes until they are creamy and smooth.
    • Serve the mashed sweet potatoes up with a little extra butter on top and a sprinkle of cinnamon and/or parsley.

    Notes:

    FREEZING
    You can make these ahead and freeze them for later (or freeze your leftovers). Once they have cooled, dollop ¼ cup scoops onto a baking sheet lined with parchment paper (make sure the baking sheet will fit in the freezer). Freeze for about an hour and then pop the pucks in a freezer safe baggie for up to 3 months.
    To reheat the frozen mashed sweet potatoes place the pucks into a nonstick skillet over medium/low heat. Add in a couple tablespoons of water. Let them simmer and steam, while stirring, until they are thawed and warmed through. Taste for seasoning.
     
    TROUBLESHOOTING
    If you have any issues with your sweet potatoes (too salty, too sweet, etc…) see the troubleshooting section above.
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
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    If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

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    About Susie Weinrich

    Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

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