Instant Pot mashed sweet potatoes might be the easiest side dish ever. They are naturally delicious on their own, or take them up a notch with an elegant miso-maple swirl.
Why you’ll love this recipe
- The perfect side dish: Sweet potatoes bring a warm, festive color to your table and have a sophisticated sweetness that complements many main dishes.
- Fuss-free prep: Around the holidays, my Instant Pot has a permanent spot on my counter. When I’m cooking for large gatherings, it effortlessly pressure cooks in the background, freeing up my stovetop for more complicated recipes.
- A flavorful take on a classic: With the sweet and savory combination of miso and maple syrup, these Instant Pot mashed sweet potatoes have a unique flavor profile that your guests will love.
Ingredients
Not shown: Water, fine sea salt (optional).
For plain mashed sweet potatoes, you’ll need:
- Sweet potatoes: A lovely fall-hued alternative to traditional white mashed potatoes. High in fiber and antioxidants, sweet potatoes are a natural superfood.
- Water: To cover potatoes while they cook.
- Fine sea salt (optional): To taste, if desired.
For miso-maple mashed sweet potatoes, you’ll also need:
- Unsweetened soy milk: Feel free to substitute any other unsweetened plant milk of choice.
- White miso paste: Adds a mellow umami flavor.
- Maple syrup: For sweetness.
- Garlic powder: Adds a hint of savory flavor.
See recipe card for quantities.
Instructions
- Step 1: Peel the potatoes and roughly cut them into approximately 1-inch cubes.
- Step 2: Place the potato cubes in the stainless steel inner pot of the Instant Pot. Pour water over them until they are completely covered (approximately 4 to 4½ cups).
- Step 3: Place the lid on the Instant Pot and lock it by turning it clockwise until it chimes. Set the Pressure Release knob to Sealing, select the Pressure Cook option on High for 4 minutes, and press Start.
- Step 4: When the Instant Pot beeps at the end of the timer, carefully switch the Pressure Release knob from Sealing to Venting to release the pressure (a wooden spoon helps protect your hand from any escaping water or steam). When the stainless steel float valve has dropped, open the pot by turning the lid counterclockwise.
- Step 5: Using a towel or potholders, carefully lift the inner pot and dump the potato-and-water mixture into a colander over the sink. Let the potatoes drain in the colander for a few minutes.
- Step 6: Return the drained potatoes to the inner pot. Using a potato masher, mash until the potatoes are smooth. If you prefer your sweet potatoes plain and simple, without the miso-maple flavor, stop here. Taste and, if desired, add ¼ teaspoon of fine sea salt before serving.
- Step 7 (miso-maple option): Add ¼ teaspoon of garlic powder, miso paste, maple syrup, and unsweetened plant milk.
- Step 8 (miso-maple option): Stir well to fully incorporate these ingredients, taking special care to make sure the miso paste is broken up and thoroughly blended in. Taste. If you want a stronger garlic flavor, add an additional ¼ teaspoon of garlic. Serve warm.
Equipment
- Cutting board
- Chef’s knife
- Instant Pot
- Colander
- Potato masher
- Spoon
Storage
Instant Pot mashed sweet potatoes keep well in the fridge for 3 to 4 days. Reheat before serving.
Related
Looking for other side dishes? Try these:
Instant Pot Mashed Sweet Potatoes
Instant Pot mashed sweet potatoes might be the easiest side dish ever. They are naturally delicious on their own, or take them up a notch with an elegant miso-maple swirl.
Equipment
- cutting board
- chef's knife
- Instant Pot
- colander
- potato masher
- spoon
Ingredients
- 2½ pounds sweet potatoes (about 3 or 4 medium sweet potatoes)
- water to cover potatoes (about 4 to 4½ cups)
- ¼ teaspoon fine sea salt (optional)
Miso-maple sweet potatoes ingredients
- ¼ cup unsweetened soy milk (or other unsweetened plant milk)
- 1 tablespoon white miso paste
- 1 tablespoon maple syrup
- ¼ to ½ teaspoon garlic powder
Instructions
- Prepare the potatoes: Peel the potatoes and roughly cut them into approximately 1-inch cubes.
- Add to the Instant Pot: Place the potato cubes in the stainless steel inner pot of the Instant Pot. Pour water over them until they are completely covered (approximately 4 to 4½ cups).
- Cook: Place the lid on the Instant Pot and lock it by turning it clockwise until it chimes. Ensure the Pressure Release knob is set to Sealing. Select the Pressure Cook option on High for 4 minutes and press Start.
- Release the pressure: When the Instant Pot beeps at the end of the timer, carefully switch the Pressure Release knob from Sealing to Venting to release the pressure (I recommend using a wooden spoon or something similar to protect your hand from any escaping water or steam). Turn the lid counterclockwise to open the pot once the stainless steel float valve has dropped.
- Drain: Using a towel or potholders, carefully lift the inner pot and dump the potato-and-water mixture into a colander over the sink. Let the potatoes drain in the colander for a few minutes.
- Mash: Return the drained potatoes to the inner pot. Using a potato masher, mash until the potatoes are smooth.
- For basic mashed sweet potatoes: If you prefer your sweet potatoes plain and simple, without the miso-maple flavor, stop here. Taste and, if desired, add ¼ teaspoon fine sea salt before serving.
- For miso-maple mashed sweet potatoes: Add ¼ teaspoon of garlic powder, miso paste, maple syrup, and unsweetened plant milk. Stir the potatoes well to fully incorporate these ingredients, taking special care to make sure the miso paste is broken up and thoroughly blended in. Taste. If you want a more pronounced garlic flavor, add an additional ¼ teaspoon garlic powder. Serve warm.
