Description
Enjoy this creamy and delightful mashed sweet potato recipe, perfect as a side dish for any meal.
Ingredients
Scale
- 2 pounds sweet potatoes (peeled and diced in 1″ cubes)
- 1 cup water
- 3 tablespoons unsalted butter
- 1/2 cup whole milk (2% also works)
- 1/4 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 1 pinch salt
- 1/4 cup chopped pecans (optional)
Instructions
- If using a steamer basket, add water to the Instant Pot and place sweet potatoes in the steamer basket. Place the steamer basket in the Instant Pot. If not using a steamer basket, add sweet potatoes and 1 cup water directly into the Instant Pot. Lock the lid in place and set the pressure valve to ‘sealing’.
- Select ‘high pressure’ and set the timer to 3 minutes. When the 3-minute timer is up, do a quick pressure release to remove all steam at once. Careful, a lot of hot steam will come out!
- Drain water from the potatoes. Set the potatoes aside. Add butter to the warm pot. It should melt over ‘keep warm’ but select ‘sauté’ if needed. Once melted, add the cooked sweet potato and milk. Mash with a potato masher until smooth.
- Add the light brown sugar, cinnamon, nutmeg, vanilla extract and pinch of salt. Stir to combine. Enjoy hot, garnished with pecans and an extra sprinkle of brown sugar and cinnamon.
Notes
- This recipe can be adjusted by adding more or less brown sugar based on your preference for sweetness.
- For a creamier texture, feel free to add more milk.
- Garnishing with pecans adds a nice crunch and flavor contrast.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Sides
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 20mg