Instant Pot Mashed Sweet Potatoes are made easily in the pressure cooker. These creamy mashed sweet potatoes are mixed with yogurt, maple syrup, cinnamon, salt, and a dash of nutmeg. The combination of warming Fall spices, yogurt, and syrup creates a mouth-watering taste and an extra creamy texture!
Instant Pot Mashed Sweet Potatoes are flavored with pure maple syrup and turned into creamy spoonfuls with the addition of yogurt instead of milk or butter. They are seasoned with salt, cinnamon, and a dash of nutmeg to compliment a cozy Fall dinner. These mashed sweet potatoes are a great addition to your Thanksgiving dinner table, too!
This recipe is naturally gluten-free and can easily be made dairy-free if desired. It's a quick and healthy way to serve your sweet potatoes during the fall and winter months when they are prime for picking. You can even use this same recipe to make mashed butternut squash, pumpkin and acorn squash. And if you're feeling the desire to use your slow cooker, try these traditional crockpot mashed sweet potatoes.
Making mashed sweet potatoes in your Instant Pot is such a breeze. This is a no-drain recipe, so you don't have to worry about lifting a heavy pot of potatoes over the counter or cleaning up any mess! It's the same method I use to make flavorful garlic mashed potatoes in the Instant Pot.
However, I have included the stovetop and slow cooker directions at the very end of the post, just in case you'd like to try those out instead. And if you're in the mood for whole baked sweet potatoes, check out this simple air fryer recipe next.
- Electric pressure cooker: depending on how many servings you make, any size pressure cooker will do. As written, this recipe works in 6, 8 or 10 quart cookers.
- Potato masher: to mash the cooked sweet potatoes to a perfect texture. For extra smooth potatoes, use an immersion blender.
- Vegetable peeler
Ingredients and Substitutions
To make this Instant Pot mashed sweet potatoes recipe you need:
- Sweet potatoes: any variety of sweet potatoes will do, but you'll probably have Beauregard, the jewel, and the garnet most readily available. Sweet potatoes vary in their color, anywhere from orange to purple. The color does not matter. The recipe calls for 2 pounds of sweet potatoes, which makes about 4 cups of mashed sweet potato.
- Maple syrup: for the best flavor and nutrition, use pure organic maple syrup. Substitute with equal amounts of butter or honey if desired.
- Yogurt: use plain Greek yogurt for the creamiest texture. Alternatively, use milk or heavy cream.
- Spices: a combination of ground cinnamon and ground nutmeg is the perfect compliment to the sweetness of the potatoes.
- Fresh herbs: herbs are optional, but they add nice color and a little kick to the recipe. I like chives, parsley, oregano and rosemary.
- Change sweeteners: rather than maple syrup, go with honey, brown sugar or coconut sugar.
- Different herbs: parsley, oregano, and mint are great choices.
- Dairy-free: use a plant-based yogurt such as oat milk yogurt or coconut milk yogurt.
- Make it vegan: swap the dairy yogurt with a plant-based option and make sure to stick with pure maple syrup or coconut sugar as your sweetener.
How To Get The Perfect Texture
To achieve the perfect texture for mashed sweet potatoes, you'll want them to be creamy, smooth, and free from any lumps. Choose the right sweet potatoes for this by selecting fresh potatoes that show no signs of spoilage. Go for the fatter and rounder potatoes rather than the long and skinny ones, as these tend to be less stringy. After pressure cooking, let them cool for a few minutes before mashing. Instead of using a potato masher or immersion blender, try blending them in a food processor if you like your mashed potatoes completely lump free. Always adjust the yogurt and butter (or milk and butter) to your desired taste preference.
STEP 1: Wash and dry the sweet potatoes. Use a vegetable peeler to remove the skins, then chop into 1 to 2 inch pieces.
STEP 2: Put the potatoes and ½ cup of water into the inner pot of the pressure cooker. Close and seal the lid. Set to pressure cook or manual on high for 10 minutes.
STEP 3: Quickly release the pressure. Remove the lid and test for doneness by piercing a potato cube with a fork. If the fork slides in easily, the potatoes are ready to be mashed. If not, set to pressure cook again for 2 minutes.
STEP 4: Use the potato masher or immersion blender to mash the cooked sweet potatoes to the texture you'd like. Add the yogurt, maple syrup, cinnamon, nutmeg and salt. Mix until smooth, then taste and season more to your preference.
Serve topped with herbs of choice, brown sugar and an extra dash or cinnamon and nutmeg.
How To Store
Store in the fridge for up to 7 days in an airtight container. They can be frozen for up to 6 months in freezer-safe storage bags or containers.
Pressure Cooking Tips
- The size of your sweet potatoes matters to the cooking time, so to ensure they cook evenly cut them into 1 or 2 inch pieces before pressure cooking. Cutting the potatoes into even pieces guarantees even doneness and accurate cook time.
- For an extra smooth and velvety texture, use an immersion blender rather than a potato masher.
- For added sweetness, sprinkle with a dash of brown sugar when serving.
- If you're unsure whether the potatoes are cooked after pressure cooking, pierce them with a fork. If the fork easily pierces the potatoes, you can move on to mashing them. If not, pressure cook for a few more minutes. The beauty of mashed potatoes is that you can't really overcook them.
To ensure even cooking, it's best to peel and chop the sweet potatoes into 1 or 2 inch cubes. You can cook them whole but you'll need to extend the cook time. Whole sweet potatoes will take 12-18 minutes depending on how large they are. Once pressure cooked, the skins should peel right off. Then you can put them back into the pressure cooker, mash them and mix with the other ingredients.
There is no need to cover the sweet potatoes with water. Just 1 cup of water will work to steam the potatoes while under pressure. Then there is no need to drain excess water from the inner pot when they're done cooking. Just mix in the remaining ingredients, mash the potatoes and enjoy!
You can, but there is really no need to. Since this is a no drain recipe, there will be no need to take the potatoes out of the inner pot or drain water.
If your mashed sweet potatoes came out too thin and creamy for your liking, add a thickening agent. You can use flour, cornstarch, powdered milk, tapioca, or gelatin.
You certainly don't have to! Mashed sweet potatoes can be made with their skins on, but they will not be as smooth. As a compromise, roughly peel the skins so they are mostly peeled and only have a little skin left on each one.
Two pounds of sweet potatoes makes 4 cups of mashed potatoes, or roughly 8 servings depending on portion size.
Instant Pot Mashed Sweet Potatoes
- Wash and dry the sweet potatoes. Use a vegetable peeler to remove the skins, then chop into 1 to 2 inch pieces.
- Put the potatoes and ½ cup of cold water into the inner pot of the pressure cooker. Close and seal the lid. Set to pressure cook or manual on high for 10 minutes.
- Quickly release the pressure. Remove the lid and test for doneness by piercing a potato cube with a fork. If the fork slides in easily, the potatoes are ready to be mashed. If not, set to pressure cook again for 2 minutes.
- Use the potato masher or immersion blender to mash the cooked sweet potatoes to the texture you'd like. Add the yogurt, maple syrup, cinnamon, nutmeg and salt. Mix until smooth, then taste and season more to your preference. Serve topped with herb of your choice, brown sugar and an extra dash or cinnamon and nutmeg.
- Serve topped with herbs of choice, brown sugar and an extra dash or cinnamon and nutmeg.