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!
¼teaspooncinnamonplus a pinch for garnish if desired.
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
FREEZINGYou 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.TROUBLESHOOTINGIf you have any issues with your sweet potatoes (too salty, too sweet, etc...) see the troubleshooting section above.