Instant Pot Mashed Sweet Potatoes

4.90 from 37 votes

Instant Pot Mashed Sweet Potatoes

Instant Pot Mashed Sweet Potatoes are made easily in the pressure cooker. These creamy 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!

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Keyword: mashed sweet potatoes recipe, pressure cooker mashed sweet potatoes

Servings:

Calories: 116kcal

Author: Kristina Tipps

Equipment

Ingredients

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

Instructions

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.

Notes

Tip #1: cut the sweet potatoes in small, even pieces to ensure a quick and precise cooking time.

Tip #2: for an extra smooth and velvety texture, use an immersion blender rather than a potato masher.

Variations: rather than maple syrup, go with honey, brown sugar or coconut sugar. To make it dairy-free and vegan, use plant-based yogurt such as coconut milk yogurt.

Storing: 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.

Nutrition