Instant Pot - Mashed Sweet Potatoes
Creamy, flavorful mashed sweet potatoes are so easy to make in the Instant Pot! Author: Holly Nilsson Recipe Type: American Total Time: 25M
Prep time:
Cook time:
Serving size: 8
Calories per serving: 284
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 284
4 pounds sweet potatoes
1/2 cup water or apple juice
3 tablespoons butter
2 tablespoons warmed milk or cream, as needed
1/2 teaspoon cinnamon, optional
1 - 2 tablespoons brown sugar, to taste
Directions:
Wash, peel, and cut sweet potatoes into 2-inch pieces.
Add sweet potatoes and water to the instant pot.
Close the lid and select MANUAL. Choose HIGH PRESSURE for 9 minutes.
Once cooked, quick release the pressure and let the potatoes cool slightly.
Drain the liquid and let the potatoes rest a few minutes to ensure they're well drained. Add the butter, cinnamon, and brown sugar. Mash until smooth adding warmed milk, as needed.
NOTES:
*Leftover mashed sweet potatoes can be kept in the refrigerator in an airtight container for up to 4 days.
*Freeze cooled sweet potatoes in a zippered bag for up to 4 weeks.
Source: spendwithpennies.com
Add sweet potatoes and water to the instant pot.
Close the lid and select MANUAL. Choose HIGH PRESSURE for 9 minutes.
Once cooked, quick release the pressure and let the potatoes cool slightly.
Drain the liquid and let the potatoes rest a few minutes to ensure they're well drained. Add the butter, cinnamon, and brown sugar. Mash until smooth adding warmed milk, as needed.
NOTES:
*Leftover mashed sweet potatoes can be kept in the refrigerator in an airtight container for up to 4 days.
*Freeze cooled sweet potatoes in a zippered bag for up to 4 weeks.
Source: spendwithpennies.com