Instant Pot Mashed Sweet Potatoes
These Instant Pot Mashed Sweet Potatoes are so easy and are the perfect healthy side dish mixed with herbs, butter and sour cream.
Servings: 4 servings
Calories: 273kcal
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!
Video
Notes
Make sweet mashed potatoes by adding in 2 tbsp. butter, 3 tbsp. brown sugar or maple syrup and 1 tsp. vanilla.
To make this recipe dairy-free, use margarine and dairy-free sour cream or dairy-free milk.
Spread 2 cups miniature marshmallows into an even layer over the sweet potatoes then bake in the oven to make a mashed sweet potato casserole.
Store the leftovers in the fridge for up to 4 days. Reheat on the stovetop, in the microwave or in the oven.
Freeze this recipe for up to 4 months. Defrost in the fridge then reheat as normal.
Nutrition
Calories: 273kcal | Carbohydrates: 52g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 471mg | Potassium: 880mg | Fiber: 8g | Sugar: 11g | Vitamin A: 36355IU | Vitamin C: 6mg | Calcium: 92mg | Iron: 2mg