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    Home » Instant Pot » Creamy Mashed Sweet Potatoes in an Instant Pot

    PUBLISHED: November 10, 2023 • By Toni Dash 92 Comments

    Creamy Mashed Sweet Potatoes in an Instant Pot

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Mashed Instant Pot Sweet Potatoes in a white bowl

    Instant Pot Mashed Sweet Potatoes are a delicious, wholesome side dish ready in a flash! A special ingredient delivers big satisfying flavor.

    Mashed Instant Pot Sweet Potatoes in a white bowl
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    Mashed Instant Pot Sweet Potatoes in a white bowl

    Mashed sweet potatoes are a perfect side dish for Thanksgiving. This recipe is also easy enough for any weeknight dinner too. We have a simple little secret that makes the savory flavors incredible and the star of any holiday meal. Plus the entire sweet potatoes recipe is made in the Instant Pot. This leaves your oven and stove top free for other dishes. 

    Sweet potatoes are sweet on their own. Instead of loading them up loads of brown sugar we opted for natural sweeteners of maple syrup and freshly squeezed orange juice to add light sweetness and additional flavor. We have an option for those who love their sweet potato mash on the sweeter side too.

    These creamy potatoes are simple to mash (no immersion blender needed) once they are cooked. No whole milk or heavy cream is used. They turn into a creamy puree perfect for the holiday season.

    More options for your Thanksgiving recipes: try our Smoky, spicy Instant Pot Chipotle Sweet Potatoes or our Classic Sweet Potato Casserole too!

    Jump to:
    • Recipe Ingredients Notes
    • How to Make it
    • How to use the Cooking Broth
    • Variations
    • Storing leftovers
    • More recipes you’ll love
    • Recipe

    Why make THESE Mashed Sweet Potatoes?

    • This easy recipe is ready in 30 minutes. The cooking time is 8 minutes!
    • It is the perfect way to cook sweet potatoes to a mashable consistency and can be made at the last minute with little notice.
    • The only ingredients added to the finished sweet potatoes are butter, orange juice and maple syrup; and just a bit on the last two.
    • Cooking in a pressure cooker retains more nutrients of the ingredients too!
    • All cooking is done in the electric pressure cooker so it leaves your kitchen free for other cooking.
    • The mashed sweet potatoes are soft, savory with just enough orange flavor and maple sweetness to allow the natural sweet potato flavor to shine. They are truly irresistible.

    Recipe Ingredients Notes

    For the complete ingredient list and amounts, refer to the printable recipe card at the end of the post.

    Mashed Instant Pot Sweet Potatoes ingredients
    • Sweet potatoes. You’ll need 2 pounds of sweet potatoes, peeled and cut into 1-inch pieces. Any variety of sweet potato can be used.
    • Chicken Broth. We use regular chicken broth (not low sodium) to cook the potatoes instead of water. This simple difference gives the potatoes delicious flavor; truly a game changer.
    • Unsalted butter. Two tablespoons will be melted into the cooked sweet potatoes before mashing.
    • Orange juice. Use freshly squeezed orange juice. Trust me the flavor will make a difference! You’ll only need 2 tablespoons which depending on the size of the orange should be 1/2 to one orange worth of juice. TIP: roll the orange on a counter pushing down on it before juicing to render more juice.
    • ​Maple syrup. Use pure maple syrup. You’ll need one tablespoon.
    Cubed sweet potatoes in a glass bowl and chicken broth containers

    How to Make it

    Pressure cooking the sweet potatoes is key to get a perfect mash-able consistency and fast!

    NOTE: This recipe was developed using an Instant Pot 6 quart multi-cooker and the instructions correlate to that device though any electric pressure cooker will work!

    Mashed Instant Pot Sweet Potatoes preparation steps 1-4 collage

    STEP 1. Pressure Cook the sweet potatoes

    Place the steaming trivet in the inner pot of a 6-quart Instant Pot. Pour in the chicken broth (photo 1).

    Add the prepared sweet potatoes (photo 2). Lock the lid, select MANUAL, HIGH PRESSURE and 8 minutes.

    When the cooking is complete, do a QUICK RELEASE to release the pressure (photo 3). Allow the pressure cooker to stay on the WARM setting (the automatic Instant Pot default after cooking is done).

    Remove the cooked sweet potatoes (spoon them out of the insert with a slotted spoon into a mixing bowl). Drain the cooking broth and reserve it (it does not go back into the potatoes; see next section below)! Remove the trivet.

    Mashed Instant Pot Sweet Potatoes preparation steps 5-6 collage

    STEP 2. Mash

    Add the butter to the pressure cooker insert and allow it to melt (photo 4). Add the cooked sweet potatoes back into the insert and add the maple syrup and orange juice (photo 5).

    Mash with a potato masher until smooth (it takes only a few mashings) (photo 6). Salt to taste.

    freshly made bowl of mashed sweet potatoes

    How to use the Cooking Broth

    The reserved cooking broth does not go back into the Pressure Cooker Sweet Potatoes but it is delicious (taste it and I know you’ll agree). Don’t throw it out! Use it for:

    • Soup stock
    • Making gravy
    • Steaming liquid for vegetables
    white bowl of mashed sweet potatoes with nuts and bacon on top

    Variations

    The Instant Pot Mashed Sweet Potatoes are perfect as is. BUT if you are making them for a holiday or dinner when you’d like to impress here’s how you can take it up a notch:

    • Make a batch of Sweet Spiced Nuts. Chop some up to sprinkle on the top of the mashed sweet potatoes. The nuts are a fantastic addition, can be made up to 2 weeks beforehand and make great snacks too!
    • Fry up a few slices of bacon until done but not overly crisp (still pliable). Drain on paper towels, remove any excess fat and chop to sprinkle on the mashed sweet potatoes.

    Want sweeter mashed sweet potatoes? How sweet people like their sweet potatoes is variable. I have a solution to squash any table debates about whether they are sweet enough; a maple syrup drizzle.

    Have a pourable container of maple syrup on the table or individual containers for each diner, to drizzle over the top of these creamy mashed sweet potatoes. This keeps it easy allowing diners to sweeten to their liking rather than over sweetening the base batch of Instant Pot Mashed Sweet Potatoes.

    Mashed Sweet Potatoes with maple syrup drizzling on top

    Storing leftovers

    Any leftovers of this sweet potato recipe can be stored in an airtight container in the refrigerator for up to 4 days. Reheat before serving.

    More recipes you’ll love

    • cranberry amaretto cocktail with holiday decor.
      Cranberry Amaretto Cocktail recipe
    • grinch punch with red heart.
      Grinch Punch (Easy Christmas punch recipe)
    • homemade marshmallows in a red enamel cup.
      How to make Homemade Marshmallows
    • butter pecan cookies on parchment paper overhead.
      Butter Pecan Cookies 

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    Recipe

    Instant Pot mashed sweet potatoes in a bowl

    Mashed Instant Pot Sweet Potatoes

    Mashed Instant Pot Sweet Potatoes are easy, fast and delicious with just a handful of wholesome ingredients! The entire recipe is made in the Instant Pot leaving your stove top free for other holiday cooking.
    5 from 120 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Side Dish
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 10 minutes minutes
    Cook Time: 8 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 8 1/2-cup servings
    Calories: 132kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Equipment

    6 quart instant pot
    6 quart Instant Pot
    potato masher

    Ingredients

    • 2 pounds sweet potatoes peeled and cut into 1-inch cubes
    • 1 cup regular chicken broth do not use low sodium
    • 2 tablespoons unsalted butter
    • 2 tablespoons freshly squeezed orange juice
    • 1 tablespoon pure maple syrup
    • kosher salt to taste

    Optional Toppings

    • 2-3 slices Bacon cooked, drained and chopped
    • 1 batch Sweet Spiced Nuts chopped

    Instructions

    • Put the sweet potato cubes in the Instant Pot trivet along with the chicken broth. Close, ensure vent is sealed and program for 8 minutes on Manual and High Pressure.
      2 pounds sweet potatoes, 1 cup regular chicken broth
    • When complete, do a quick release and remove the sweet potatoes from the Instant Pot (tip: use a slotted spoon). Remove and reserve the cooking liquids (see Notes below).
    • Keeping the Instant Pot on Warm (the default setting after cooking) add the butter to the Instant Pot insert to melt.
      2 tablespoons unsalted butter
    • Return the sweet potatoes to the Instant Pot. Pour in the orange juice and maple syrup.
      2 tablespoons freshly squeezed orange juice, 1 tablespoon pure maple syrup
    • Using a potato masher, mash the potatoes and stir to combine all the ingredients. Salt to taste and serve warm. NOTE: The potatoes may be left in the Instant Pot on warm until serving.

    Video

    Notes

    Using the cooking broth. It will not be used in the final potato recipe but is delicious to use as soup stock, for steaming vegetables or for making gravy.
    Variations
    • Make a batch of Sweet Spiced Nuts. Chop some up to sprinkle on the top of the mashed sweet potatoes. The nuts are a fantastic addition, can be made up to 2 weeks beforehand and make great snacks too!
    • Fry up a few slices of bacon until done but not overly crisp (still pliable). Drain on paper towels, remove any excess fat and chop to sprinkle on the mashed sweet potatoes.
    • For sweeter mashed sweet potatoes: Have a pourable container of maple syrup on the table or individual containers for each diner, to drizzle over the top of these creamy mashed sweet potatoes. This keeps it easy allowing diners to sweeten to their liking rather than over sweetening the base batch of Instant Pot Mashed Sweet Potatoes.
    Storing leftovers
    Any leftovers of this sweet potato recipe can be stored in an airtight container in the refrigerator for up to 4 days. Reheat before serving.

    Nutrition

    Calories: 132kcal | Carbohydrates: 25g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 170mg | Potassium: 419mg | Fiber: 3g | Sugar: 6g | Vitamin A: 16185IU | Vitamin C: 6.9mg | Calcium: 39mg | Iron: 0.8mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Originally published: November 20, 2018

    « Easy Pumpkin French Toast with Spiced Maple Syrup
    Butter Pecan Cookies  »

    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Comments

    1. Michelle says

      November 14, 2021 at 9:19 pm

      5 stars
      I love how easy these are to whip up in the Instant Pot! This is a great recipe to keep in your arsenal and use over and over!

      Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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