These creamy Instant Pot mashed sweet potatoes are a fantastic side dish you can serve with any entree. The creamy, buttery sweet potato mash with a hint of cinnamon is perfect for holiday meals as well as weeknight dinners.
Creamy mashed sweet potatoes are the perfect side dish for any meal, and with the Instant Pot, they are easier to make than ever. Pressure cooked sweet potatoes are mashed with butter, and seasoned with thyme and cinnamon.
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Why you'll love it
- Delicious side dish
- Really easy to make
- Customize the recipe to suit your preferences
- Suitable for most diets
- Gluten free, nut free, soy free and has a dairy free and vegan option
- Pairs perfectly with any entree
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Sweet potatoes: Use any sweet potatoes. You can buy pre diced potatoes for convenience.
Water: You always have to add water to the Instant Pot, as this allows it to build up pressure.
Butter: Makes the mash buttery smooth. This is an optional ingredients. Use a vegan alternative if you want.
Seasoning: Cinnamon and dried thyme give the sweet potato mash a delicious flavor.
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
One: Peel and dice the sweet potatoes into 1-inch thick cubes. Season with cinnamon and thyme, and stir to coat the potato chunks evenly.
Two: Add a cup of water to the bottom of the Instant Pot, insert a trivet or steamer basket, and then add the sweet potatoes. The potato cubes won't be completely covered with water, but this is fine. Seal the lid, and select the PRESSURE COOK or MANUAL setting. Cook the potatoes on HIGH pressure for 10 minutes. When the timer is up, manually release the pressure by carefully performing a quick release.
Three: Drain the potatoes to remove any excess water. Use a potato masher to mash the potatoes, and add butter. At this point you can add any other ingredients that you like such as extra seasoning or milk to taste. See the Variations section below for more ideas.
- Dice the potatoes into similar sizes to allow them to cook evenly.
- You can omit the seasoning, or replace it with your favorites.
- Adding milk to the mash can make it more fluffy. Using butter makes it more creamy. You can choose whichever one you prefer.
- Be careful when you release the pressure, as the steam will be very hot. I like to turn or push the venting valve with a wooden spoon to keep a safe distance.
Instant Pot sweet potato mash is best served as a side dish. It's incredibly versatile, and you can pair it with any entree that you like.
For example, try serving it with Slow Cooker Hunters Chicken, Air Fryer Roast Beef or Easy Turkey Steaks.
You can also use this mash in place of mashed potatoes in dishes like pies and casseroles. For example, try it in Sausage and Mash Pie.
With milk: Replace the butter with milk, or add extra milk to taste. This will make the mashed potatoes a fluffy texture. Use any milk that you like, for example skim milk or oat milk.
Without butter: Omit the butter, or replace it with milk or olive oil. The butter makes the mash rich, dense and smooth. Leaving it out will make the mashed sweet potatoes lighter.
Other seasoning: Experiment with different seasoning and spices. Italian seasoning, nutmeg, salt, pepper, paprika or cumin can be excellent options, depending on which entree you serve the mash with.
To make easy pressure cooker mashed sweet potatoes, you will need a 6 quart Instant Pot or any other electric pressure cooker. If you use a larger pressure cooker, you might have to add more water to cover the bottom of the pot.
Additionally, you will need a vegetable peeler, a sharp knife and a cutting board to peel and dice the potatoes. A trivet or steamer basket can also be helpful.
I like to use a traditional potato masher to mash the sweet potatoes. However, you can also use an immersion blender if you prefer.
Store any leftover mashed sweet potatoes in a sealed container in a refrigerator for up to 4 days. Reheat it in a microwave or on the stove, and serve it warm as a side dish.
Sweet potato mash can also be frozen for up to 6 months. Make sure to store it in freezer safe containers. Defrost frozen mash in a refrigerator overnight, and reheat as explained above.
This recipe is perfect for meal prep, as you can make a big batch of Instant Pot mashed sweet potatoes, and freeze it down in portion sizes. Super convenient for busy weekdays or if you're cooking a big meal.
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Frequently asked questions
Yes. Make them sweeter by adding some maple syrup or brown sugar.
Absolutely. If you prefer, you can wash and scrub the potatoes, and dice them with the skin on. This will give the mash a more wholesome texture, and add more fiber to the dish.
If you don't have a steamer basket, you can add the potatoes directly to the water. Reduce the cooking time to 5 minutes.
You might also like these recipes
- Almond Milk Mashed Potatoes
- Sausage and Mash Pie
- Healthy Mashed Potatoes
- Belgian Mashed Potatoes with Vegetables
- Sweet Potato Flatbread
- Air Fryer Sweet Potatoes
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!
Instant Pot Mashed Sweet Potatoes
- 1 pound sweet potatoes
- 1 cup water
- 1 tablespoon butter (softened)
- ½ teaspoon dried thyme
- ½ teaspoon cinnamon
- Peel the sweet potatoes, and dice them into 1-inch thick cubes.1 pound sweet potatoes
- Add the sweet potato cubes to a mixing bowl with thyme and cinnamon. Stir to coat the potatoes evenly in seasoning.½ teaspoon dried thyme, ½ teaspoon cinnamon
- Pour water into the Instant Pot, insert a trivet or steamer basket, and add the sweet potato cubes on top.1 cup water
- Seal the lid on the pressure cooker, and select the PRESSURE COOK or MANUAL setting. Set it to HIGH pressure, and set the timer for 10 minutes. The Instant Pot will take around 10 minutes to build up pressure before the timer starts counting down.
- When the timer is up, carefully turn the venting value to manually perform a quick release according to the manufacturer's instructions.
- Remove the lid, and drain the potatoes. Mash them with a potato masher until smooth.
- Add butter to the mash, and stir to incorporate it evenly. Add any seasoning to taste, and serve.1 tablespoon butter
- Refrigerate leftover mashed sweet potatoes for up to 4 days, or freeze for up to 6 months. Reheat, and serve them warm.
- If you prefer a fluffy texture, you can add some milk to the mashed potatoes.
- This recipe has only been tested in a 6 quart Instant Pot.
Food safety tips
- Be careful to avoid touching the hot steam from the pressure cooker
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
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