Instant Pot Mashed Sweet Potatoes Recipes

INSTANT POT® MASHED SWEET POTATOES

Instant Pot® Mashed Sweet Potatoes image

Delicious, moist and full of flavor - save the oven and use your Instant Pot® for mashed sweet potatoes!

Provided by Angela Sackett Superhotmama

Categories Side Dish Vegetables Sweet Potatoes

Time 30m

Yield 8

Number Of Ingredients 7

Ingredients

3 pounds sweet potatoes, peeled and chopped into 2-inch pieces
½ cup full-fat coconut milk
½ cup vegetable broth
4 cloves garlic, peeled
2 tablespoons salted butter
1 teaspoon sea salt
1 teaspoon ground black pepper

Steps:

Combine sweet potatoes, coconut milk, vegetable broth, garlic, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully remove pot insert and place on a trivet.
Mash sweet potatoes with butter in the pot insert using a potato masher and season with salt and pepper to taste.

Nutrition Facts : Calories 204.5 calories, Carbohydrate 35.6 g, Cholesterol 7.6 mg, Fat 6 g, Fiber 5.4 g, Protein 3.2 g, SaturatedFat 4.5 g, Sodium 365 mg, Sugar 7.3 g

INSTANT POT MASHED SWEET POTATOES

Instant Pot Mashed Sweet Potatoes image

These mashed sweet potatoes have all of the elements of a classic sweet potato casserole, but were cooked from start to finish in an Instant Pot. They're topped with crunchy pecans and an optional--but deliciously decadent--marshmallow swirl.

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 10 to 12 servings

Number Of Ingredients 8

Ingredients

4 pounds medium sweet potatoes, peeled
3/4 cup chopped pecans
1 stick (8 tablespoons) unsalted butter
1/3 cup heavy cream
1/4 cup pure maple syrup
1/2 teaspoon ground cinnamon
Kosher salt and freshly ground black pepper
1/2 cup marshmallow creme, optional

Steps:

Cut the sweet potatoes in half lengthwise, then crosswise into 1-inch pieces. Set aside.
Turn a 6-quart Instant Pot® to the normal saute setting. When the pot is hot, add the pecans and cook, stirring constantly, until toasted and slightly darkened in spots, 6 to 8 minutes. Remove to a bowl and reserve.
Add the butter and cook, stirring, until melted, 1 to 2 minutes. Stir in the cream, maple syrup, cinnamon, 1 tablespoon salt and a large pinch of pepper. Add the sweet potato pieces and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 12 minutes.
After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Use a potato masher to mash the potatoes for a rustic mash or use an immersion blender for smoother mashed potatoes. Season with additional salt and pepper as needed.
Scoop the sweet potato mash into a large baking dish and use a large spoon to smooth it out into a single layer. If desired, scoop tablespoons of marshmallow creme onto the potatoes and allow to melt for 1 to 2 minutes, then use a butter knife to create a swirl effect. Top with the pecans.

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