Creamy Mashed Sweet Potatoes
By :Amy Jacky
Print Recipe
5 minutes prep to make this Easy Creamy Pressure Cooker Mashed Sweet Potatoes Recipe. Buttery smooth, sweet & savory side dish, full of texture & fragrance. Sure to be a hit at your dining table
Votes: 17
Rating: 4.18
Rate this recipe!
Course Side Dish
Cuisine American
Difficulty Easy
Browse Category Side Dishes
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Butter, Maple Syrup, Sweet Potato
Prep Time 5 minutes
Cook Time 20 minutes
Servings
2-4 servings
Ingredients
  • 2 pounds garnet sweet potatoes cut into 1-inch chunks for optimal cooking
  • 3 tablespoons butter unsalted
  • 2 tablespoons maple syrup
  • 1/4 teaspoon nutmeg
  • 1 cup Water cold running tap
  • sea salt (fine) to taste
Course Side Dish
Cuisine American
Difficulty Easy
Browse Category Side Dishes
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Butter, Maple Syrup, Sweet Potato
Prep Time 5 minutes
Cook Time 20 minutes
Servings
2-4 servings
Ingredients
  • 2 pounds garnet sweet potatoes cut into 1-inch chunks for optimal cooking
  • 3 tablespoons butter unsalted
  • 2 tablespoons maple syrup
  • 1/4 teaspoon nutmeg
  • 1 cup Water cold running tap
  • sea salt (fine) to taste
Votes: 17
Rating: 4.18
Rate this recipe!
Instructions
  1. Peel and cut the sweet potatoes into 1 inch chunks.
  2. Pour 1 cup of cold running tap water and place a steamer basket into the pressure cooker. Place sweet potato chunks into the basket.
  3. Close lid and cook on Manual at High Pressure for 8 minutes. Turn off the heat and carefully do a quick release. Open the lid.
  4. Place the cooked sweet potatoes in a large bowl. Use a potato masher to partially mash the potatoes. Add 1/4 teaspoon nutmeg, 3 tablespoons of unsalted butter, and 2 tablespoons of maple syrup to the sweet potatoes.
  5. Mash and mix the sweet potatoes into desired consistency. Season with salt to enhance the flavors and balance out the dish.
  6. Serve the sweet potatoes as side dish. We love it with seared flank steaks, pork loins, and ducks. Enjoy!
Recipe Notes

14 replies
  1. gkal1964@gmail.com
    gkal1964@gmail.com says:

    Excellent Sweet Potatoes! Creamy and delecious. Made as is except Substituted brown sugar for half of the maple syrup.

  2. BootsNBloomers
    BootsNBloomers says:

    This was a thanksgiving hit with the family. Only additinal thing we did was put it in a 9×9 pan after and topped with marshmellows and then put it in the oven for a few minutes.

  3. CuppaJoe
    CuppaJoe says:

    This works great for the start of any mashed sweet potato recipe. Once it was out of the Instant Pot, I mashed it, squeezed some lime juice on it and used Trader Joe‘s “Everything But The Bagel“ seasoning, to taste. Wonderful, lower in fat and the potatoes are naturally sweet.

  4. MemphisDebtLawyer
    MemphisDebtLawyer says:

    The general rule for Instant Pot cooking is that you can double the ingredients without having to add cooking time. Is that true for this recipe? If not, I’m about to find out the hard way!

  5. Tiny Kitchen
    Tiny Kitchen says:

    I doubled this recipe for a Thanksgiving dinner for eight while keeping the amount of water the same. This made a very light and fluffy dish, everyone commented on how light it was. I think the maple syrup was superfluous & will leave it out next time.

  6. Trixster
    Trixster says:

    Increase the amount of maple syrup. Too mushy for me, like baby food. Who likes baby food? I think if it’s put in a pan, topped with marshmallows and baked, it could’ve been an okay dish.

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