Easy and Healthier Instant Pot Mashed Sweet Potatoes
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Easy and Healthier Instant Pot Mashed Sweet Potatoes
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These Instant Pot mashed sweet potatoes are smooth, creamy, and make the perfect side dish for winter, fall, a special occasion like Thanksgiving or Christmas, or whenever you want a big bowl of comfort!
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Ingredients
- 2 pounds sweet potatoes peeled & cut into 2" chunks
- 1 cup vegetable broth
- 2 tablespoons butter melted
- 2-3 tablespoons (or to taste) heavy/whipping cream
- handful fresh parsley chopped finely
- 1-2 tablespoons fresh chives chopped
- salt & pepper to taste
Instructions
- Prep your sweet potatoes (peel & cut them into rough 2" or so pieces) and add them to your Instant Pot along with the vegetable broth.
- Close the lid, make sure the valve is on "sealing", and set the timer to cook the sweet potatoes for 8 minutes on high pressure (it'll take approx. 10 minutes or so to get up to pressure).
- Add the butter to a small bowl and microwave until melted.
- Manually release the pressure once the sweet potatoes are cooked. Test to make sure they're done by inserting a knife. If they're not done, put the lid back on and cook them on high pressure for another 2 minutes.
- Carefully take the inner cooking pot out of the Instant Pot and drain the vegetable broth. I don't reserve the vegetable broth because, unlike mashed regular potatoes that need extra moisture, I didn't find the sweet potatoes needed it. You can keep the broth in a bowl just in case, though, and add it to the sweet potatoes if needed.
- You can mash the sweet potatoes right in the inner pot on your counter (I don't like to mash them with the inner pot in the pressure cooker in case I damage the heating element). Add butter and one tablespoon of cream to the sweet potatoes. Mash the sweet potatoes and add more cream (one tablespoon at a time) as needed to get the texture you want. Season with salt and pepper (I'm pretty generous) and add the chives and parsley. Serve immediately.
Notes
- Be sure to salt these mashed sweet potatoes enough to ensure good flavor.
- If you need to make these a bit ahead of time, you can simply leave them in the Instant Pot for up to a couple of hours and they will stay fresh and warm using the "keep warm" setting.
- Serves 4-6.
- This is the 6-quart Instant Pot I used for this recipe.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition Information
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Calories
183kcal
(9%)
Carbohydrates
31g
(10%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
16mg
(5%)
Sodium
272mg
(11%)
Potassium
528mg
(15%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
21914IU
(438%)
Vitamin C
7mg
(8%)
Calcium
53mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 272mg | 11% |
| Potassium | 528mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 21914IU | 438% |
| Vitamin C | 7mg | 8% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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