Instant Pot Mashed Sweet Potatoes

Name: Instant Pot Mashed Sweet Potatoes
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 12 Servings
Ingredients: 5 lbs sweet potatoes; 1 15-oz can full-fat canned coconut milk*; 1 tsp sea salt; ½ tsp ground cinnamon; 2 to 4 Tbsp pure maple syrup or honey***; 2 to 3 tablespoons butter

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings
12 Servings
Calories
196 kcal
Course
Side Dish
Cuisine
American

Instant Pot Mashed Sweet Potatoes

Tyler Espinosa

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Rich and creamy Instant Pot Mashed Sweet Potatoes are easy to make, save stove top space, and come together quickly. Make this easy healthy side dish to go alongside any main dish!

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Ingredients

Servings

5 lbs sweet potatoes peeled and chopped into 2-inch chunks
1 15-oz can full-fat canned coconut milk*
1 tsp sea salt

Optional (but recommended) Additions:

½ tsp ground cinnamon
2 to 4 Tbsp pure maple syrup or honey***
2 to 3 tablespoons butter optional

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Instructions

Pour the coconut milk into the Instant Pot and add the chopped sweet potatoes.
Seal the lid on the Instant Pot and pressure cook on High (press the Manual/Pressure Cook button) for 12 minutes. Turn the quick release valve to ‘Sealing’ (or the closed position) if it isn’t there already. The pressure cooker will take 10 to 15 minutes to come to full pressure before it begins its 12 minute course.
Once the potatoes have finished cooking, open the valve to release the steam. Open the lid of the Instant Pot and mash the cooked sweet potatoes using a potato masher (or electric hand mixer or immersion blender) until everything is well-combined and the potatoes reach your desired consistency.
It will look like there is too much liquid at first. This is normal. The potatoes will absorb all of the coconut milk over time. Add the remaining ingredients (salt, ground cinnamon and honey/pure maple syrup) and any additional mix-ins and stir everything together until combined.
Transfer the mashed potatoes to a large serving bowl and serve with butter on top alongside your main entrée.

Notes

*5 pounds of sweet potatoes is typically 4 to 5 large sweet potatoes. I recommend weighing them at the grocery store to be sure you have the right amount. If you're using 2-3 pounds of sweet potatoes, pressure cook for 8 minutes instead of 12.
**If you aren’t into coconut milk, use 1 ⅔ cups of regular dairy whole milk and 2 to 4 tablespoons of butter. See instructions in the blog post for making this recipe using regular milk.
***Use brown sugar, coconut sugar, or maple sugar instead of a liquid sweetener if you’d prefer.
See blog post above for additional flavor ideas.
Store any leftover mashed sweet potatoes in an airtight container in the refrigerator for up to 7 days.