Instant Pot Mashed Sweet Potatoes
These creamy Instant Pot mashed sweet potatoes are easy to make, taste amazing, and pair perfectly with your favorite entree.
- 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.
Calories: 124kcal | Carbohydrates: 23g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 90mg | Potassium: 385mg | Fiber: 4g | Sugar: 5g | Vitamin A: 16181IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg