Instant Pot Maple Chipotle Mashed Sweet Potatoes
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Instant Pot Maple Chipotle Mashed Sweet Potatoes
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These Instant Pot Maple Chipotle Mashed Sweet Potatoes are an elegant side dish for Thanksgiving or Christmas, but are great as a side dish for a weeknight dinner. A little sweet and a little spicy, these mashed sweet potatoes are fast and easy and made entirely in your electric pressure cooker.
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Ingredients
- 3.5 pounds sweet potatoes 4-6 potatoes
- 1 cup half and half or whole milk, or heavy cream
- 1 tablespoon minced chipotle chiles in adobo sauce
- 1 tablespoon adobo sauce from the can of chiles
- 1/4 cup pure maple syrup
- 4 tablespoons 1/2 stick unsalted butter
- Kosher salt and freshly ground black pepper
- fresh thyme for garnish optional
Instructions
- Scrub your sweet potatoes. No need to peel them as the peels come right off when they are cooked.
- Add 1 cup of water to the instant pot and place the trivet in the pot. Put the sweet potatoes on the trivet.
- Cook on high pressure for 15 minutes. Allow to naturally release and then open the pot. Don't let them sit in there much longer or they could over cook.
- When cool enough to handle, remove the skins from the sweet potatoes.
- Meanwhile, melt the butter in the instant pot, long with the half and half, chipotle pepper and maple syrup.
- Add the sweet potatoes back into the pot. Sweet potatoes can be mashed by hand with a potato masher or with an immersion blender for a smoother texture
Notes
- Makes approximately 5 cups.
- This recipe is easily adapted for those who don't have an instant pot. Simply bake the sweet potatoes by pricking them with a fork and baking in the oven at 400 degrees Fahrenheit for 45-60 minutes. Melt the butter mixture in a small pot on the stove top. Once baked, peel the skin off the sweet potatoes, add them to a large bowl with the butter mixture. Then mash with a potato masher or immersion blender.
- THIS is the Instant Pot I use. (affiliate link)
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