Instant Pot Mashed Sweet Potatoes
Easy is the name of the game with this Instant Pot mashed sweet potatoes recipe. It's creamy, vegan and perfect for the holidays!
Servings: 6
Calories: 277 kcal
Ingredients
- 3 pounds Sweet Potatoes peeled and cut into 1 ½” cubes
- 1 ½ Cup Water
- 1 ½ teaspoons Salt divided
- ½ Cup Non-Dairy Milk warmed
- ¼ Cup Vegan Butter
- 2 Tablespoons Maple Syrup
- ½ teaspoon Chili Powder
Instructions
- Place the cut potatoes, water and 1 teaspoon of salt in the instant pot. Turn the valve to seal and cook on high pressure for 12 minutes.3 pounds Sweet Potatoes, 1 ½ Cup Water, 1 ½ teaspoons Salt
- When it’s done cooking, quick release the pressure. Open the lid and carefully drain the water.
- Use a potato masher to mash the potatoes or for creamier potatoes use a hand mixer.
- Turn the instant pot to Keep Warm.
- Add the remaining salt, non-dairy milk, butter, chili powder and maple syrup. Mix until everything is well combined.½ Cup Non-Dairy Milk, ¼ Cup Vegan Butter, ½ teaspoon Chili Powder, 2 Tablespoons Maple Syrup
- Serve immediately or keep warm until ready to serve.
Notes
KEEP WARM: Leave the prepared mashed potatoes in the instant pot with the lid on and set to the keep warm setting. Stir every 30 minutes.
If they are too stiff when you’re ready to serve, stir in a couple of tablespoons of milk.
STORAGE: Store leftover mashed potatoes in an airtight container in the refrigerator for 3-4 days.