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 dinner. These mashed sweet potatoes are a great addition to your Thanksgiving dinner table!
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.
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!
But 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
To make this pressure cooker mashed sweet potatoes recipe you need:
- Sweet potato: 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 shade, 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.
- Yogurt: use plain Greek yogurt for the creamiest texture.
- Spices: a combination of cinnamon and 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 and oregano.
The size of your sweet potatoes matters to the cooking time, so to ensure they cook evenly make sure to cut them into 1 or 2 inch pieces before pressure cooking. Cutting the potatoes into even pieces guarantees even doneness and accurate cook time.
- 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.
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 one 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: Quick release the pressure. Remove the lid and test the largest potato by piercing it with a fork. If the fork slides in easily, the potatoes are ready to be mashed. If not, set to pressure cook again for 3 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 herb of your 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.
- Cut the sweet potatoes in small, even pieces to ensure a quick and precise cooking 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 through after pressure cooking, pierce them with a fork. If the fork easily pierces they 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 since they are supposed to mush anyway!
To ensure even cooking, it's best to dice the sweet potatoes into 1 or 2 inch cubes. You can cook the whole but you'll need to extend the cook time. Whole sweet potatoes will take 12-18 minutes depending on how large they are.
There is no need to cover the sweet potatoes with water. Just 1 cup of water will work to steam the whole potatoes while under pressure. Then there is no need to drain excess water from the inner pot when they're done cooking. Simple 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 before mixing in the add-ins.
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 not be as smooth and will have a different texture. 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 roughly 4 cups of mashed.
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Instant Pot Mashed Sweet Potatoes
- 2 lbs sweet potatoes
- 2 tablespoon pure maple syrup
- 3 tbsp plain Greek yogurt
- ½ teaspoon salt
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- fresh herbs such as chives, oregano or parsley for serving
- 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 1 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. Use the potato masher or immersion blender to mash the cooked sweet potatoes to the texture you'd like. Add the yogurt, maple syrup, salt, cinnamon and nutmeg. 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.
Slow Cooker Method
Wash and peel the potatoes. Cut into halves and put into the crockpot. Cover with water and set to cook on high for 6 hours or low for 4 hours.
Remove potatoes and mash. Add spices, herbs, and other ingredients according to the recipe instructions.
Stove Top Method
Wash, peel, and cube the potatoes. Place in a large pot with enough water to cover. Set on high and bring to a boil. Lower the heat to medium and simmer until potatoes are easily pierced with a fork, about 20 minutes.
Drain the water and mash. Add spices, herbs, and other ingredients according to the recipe.
I made these last year and my family has requested them again. So easy and delicious!!!
I'm going to try these! I've only cooked my sweet potatoes whole in the instant pot.
They are great mashed, too, as they are whole! I hope you like them.
Will there stay good on Keep Warm for a few hours? Thinking for a make-ahead buffet!
Yes, that would work.