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Easy and Healthier Instant Pot Mashed Sweet Potatoes
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Easy and Healthier Instant Pot Mashed Sweet Potatoes

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!

Prep Time
15 mins
Cook Time
8 mins
Inactive time
10 mins
Total Time
33 mins
Servings: 6
Calories: 183 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 2 pounds sweet potato peeled & cut into 2" chunks
  • 1 cup vegetable broth
  • 2 tablespoons butter melted
  • 2-3 tablespoons heavy cream or to taste, whipping cream
  • parsley chopped finely, fresh; handful
  • 1-2 tablespoons chive chopped, fresh
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. 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.
  2. 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). 
  3. Add the butter to a small bowl and microwave until melted. 
  4. 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. 
  5. 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. 
  6. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 183

% 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.