These Instant Pot Mashed Sweet Potatoes are so easy and are the perfect healthy side dish mixed with herbs, butter and sour cream.
Ingredients and substitutions
- Sweet potatoes – garnet sweet potatoes are best to mash because they stay moist and are very sweet, but feel free to use another variety.
- Butter – you can also use olive oil, ghee, coconut oil, coconut butter or your favourite dairy-free butter.
- Sour cream – Greek yogurt is a great substitute. You can even use the cream from the top of a can of coconut milk, but the flavour will be different.
- Salt & pepper – to taste.
- Parsley – chives or cilantro would also be good.
How to make mashed sweet potatoes in the Instant Pot
Step 1: Add the trivet to the pot.
Add trivet and water.
Step 2: Place the sweet potatoes on top.
Add halved sweet potatoes to the Instant Pot. Place lid on Instant Pot and make sure valve is set to seal.
Step 3: Cook on high pressure for 5 minutes.
Step 4: Do a quick release of the pressure.
Step 5: Mash until creamy.
Drain the potatoes, then add them back to the pot without the trivet. Mash them with butter, sour cream, salt and pepper.
Step 6: Serve and enjoy!
Garnish with parsley or chives, then serve and enjoy!
Tips for the best mashed sweet potatoes
Here are some tips to ensure you get the best Instant Pot mashed sweet potatoes every time:
- Drain the sweet potatoes fully before mashing to ensure they’re not watery.
- Mash them when they’re hot for the best texture.
- Don’t overmix them! You want to mash until combined but don’t over mash.
- To make them dairy-free, use margarine and dairy-free sour cream or milk.
Frequently Asked Questions
Yes, you’ll need to peel the skin off before cooking and mashing your sweet potatoes in the Instant Pot. The skin won’t taste good mashed, and it’s much easier to mash them if they’ve already been peeled.
To keep the mashed potatoes from getting soggy, make sure you drain the sweet potatoes before adding in the sour cream, butter and seasonings and then mashing them.
Yes! To make these mashed sweet potatoes dairy-free, swap out the butter for margarine and the sour cream for a dairy-free sour cream or even dairy-free milk.
These sweet potatoes would be a delicious side for any dish! Serve them with turkey breast, whole chicken, turkey burgers or Swedish meatballs.
If you’re making this dish for a party, potluck or holiday meal, you can easily prepare them in advance. Make them a few days before and store them in the fridge in an airtight glass container. You can reheat in a pot on the stovetop, in the microwave or in the oven. I’d suggesting adding a bit of broth or milk so they don’t dry out.
Storing and reheating
You can make this sweet potatoes Instant Pot recipe ahead of time and store it in the refrigerator in an airtight container for up to 4 days. Reheat any leftovers on the stovetop for 5 minutes, or in the microwave for 2 to 3 minutes.
If the sweet potatoes get a little dry while you are reheating them, add a little more milk or some vegetable broth. If you want to reheat them in the oven, place them in a covered oven-safe dish and bake in the oven for 20 to 30 minutes at 350° Fahrenheit.
Can you freeze mashed sweet potatoes?
Pack the sweet potatoes into freezer-safe Ziploc bags or containers after they have cooled completely so they don’t build up condensation. Freeze the bags flat so they will thaw out easily.
The mashed sweet potatoes will last in the freezer for up to 4 months. Let them thaw in the refrigerator overnight for the best results, then follow the reheating instructions above.
More Instant Pot potato recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on storing the leftovers.
- Freeze this recipe in glass microwave-safe bowls up to 3 months.
Instant Pot Mashed Sweet Potatoes
Ingredients
- 1 cup water
- 3 large sweet potatoes peeled and halved
- 2 tbsp butter
- 1/4 cup sour cream
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp fresh chopped parsley or chives
Instructions
- Add trivet and water, then halved sweet potatoes to Instant Pot. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 5 minutes.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Drain water from potatoes, then place back in inner pot without trivet. Mash potatoes with butter, sour cream, salt & pepper. Garnish with parsley or chives, then serve and enjoy!
