These Instant Pot Mashed Sweet Potatoes Couldn't Be Easier

How to Make Mashed Instant Pot Sweet Potatoes

To make Instant Pot mashed sweet potatoes, peel three large sweet potatoes and dice into large chunks (about six pieces per potato) using the sharpest chef’s knife you own. Add the sweet potatoes to the Instant Pot with 2 cups cold water and 1 teaspoon salt. (For an extra infusion of aromatics, throw in a small bundle of fresh thyme and one cinnamon stick.) Close the lid, turn the steam valve to Sealing, and set the Manual/Pressure Cooker setting to high for 9 minutes. Allow 15 minutes for the pot to come to pressure before the cooking begins. Once the timer goes off, strain the potatoes and excess liquid through a colander. Melt 4 tablespoons unsalted butter in the bottom of the pot (the pot will still be warm from cooking so no need to turn on extra heat). Add the potatoes back to the pot and mash. Add in a bit more salt, heavy cream, orange juice, maple syrup, cinnamon, nutmeg, and black pepper. Turn on the Instant Pot’s Keep Warm setting if you’re not serving immediately.

What You’ll Need:

• 3 large sweet potatoes, peeled and chopped
• 2 cups cold water
• 1½ teaspoons kosher salt, divided
• 4 tablespoons unsalted butter
• 2 tablespoons heavy cream
• 2 tablespoons orange juice
• 2 tablespoons maple syrup
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon black pepper

Follow These Steps:

1. Place diced sweet potatoes, cold water, and 1 teaspoon salt in Instant Pot. Close lid; turn steam valve to Sealing; turn on Manual/Pressure Cooker setting to high and set timer for 9 minutes.
   
2. Once the timer goes off, release pressure using Quick Release method. Strain potatoes and excess liquid through a colander. Melt butter directly into bottom of Instant Pot; return potatoes to pot and mash with potato masher.
   
3. Fold in heavy cream, orange juice, maple syrup cinnamon, nutmeg, ½ teaspoon salt, and black pepper until creamy and fragrant. Serve warm.