Instant Pot Mashed Sweet Potatoes
A quick and easy Instant Pot Mashed Sweet Potatoes recipe that's a simple way to get creamy and delicious mashed sweet potatoes every time!
Ingredients
- 5-6 medium sweet potatoes
- water
- 1/4 cup + 1 tablespoon coconut milk
- 1/4 cup ghee or butter
- 1/4 cup real maple syrup
- 1/4 teaspoon kosher salt
Instructions
- Prep Potatoes: Use a vegetable peeler to remove the outer skin from each sweet potato and cut into about 6-8 chunks. Repeat with all of the sweet potatoes that you want to cook.
- Instant Pot: Add potato chunks to the Instant Pot and then add enough water to just barely cover them. Secure the cover on top. Cook on HIGH pressure for 8 minutes. Manually release pressure immediately (according to manufacturer's instructions). Drain the potatoes and return to Instant Pot.
- Combine: Add ghee (or butter), maple syrup, coconut milk and salt to the pot with the cooked potatoes. Use a hand mixer or potato masher to fully combine. Taste and add additional ghee, maple syrup, coconut milk or salt, if desired.
- Serve: Enjoy immediately with your favorite main dish or add to your holiday table!
Notes
- Peeling Potatoes: Peeling the potatoes is optional, but it will turn out creamier if you do peel them.
- Coconut Milk: You could also sub almond milk here, but coconut milk makes them a little extra creamy.
- Ghee: To keep this recipe Whole30/Paleo use ghee, but you can easily sub butter if you prefer.
- Storage: Store in an airtight container in the refrigerator for up to 5-6 days.
- Cook Time: The 8 minute cook time does not include the few minutes it will take for the Instant Pot to come up to pressure.
Nutrition
Calories: 141kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 102mg | Potassium: 343mg | Fiber: 3g | Sugar: 8g | Vitamin A: 13359IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg
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