*This recipe and post for Mashed Instant Pot Sweet Potatoes is sponsored by Franklin Foods, makers of Greek Cream Cheese, however all opinions expressed are my own.
The Ultimate Side Dish
Did you or someone you know buy a new Instant Pot on Black Friday? Fallen in love yet? I know, me, too.
As we gear up for more holiday feasts, I wanted to post this recipe for Mashed Instant Pot Sweet Potatoes. I recently served it for dinner when we had friends over, and, as the typical story goes, they wanted the recipe. So here it is!
Great news, too, if you decide to cook these Mashed Sweet Potatoes up for a holiday meal, you can make them three hours ahead. Just let them stay warm in the Instant Pot (on the warm setting) until you’re ready to serve. Set it, forget it!
And It’s Good For You!
These Instant Pot Sweet Potatoes are unbelievably creamy and rich, ticking all the holiday side dish checkboxes. But, there is zero butter in them. I repeat, zero butter. Say what?!? As a self-proclaimed butter fanatic, this is out of my usual holiday routine. It’s the Greek Cream Cheese from Franklin Foods that makes them super creamy. It acts just like regular cream cheese, but has half the fat and four times the protein. Yep, it’s good for you and it’s good for the taters.
Too, because it’s made with Greek Yogurt, it has a nice zippy tang, which balances the sweetness of the potatoes and the maple syrup you’ll see listed in the ingredients.
Instant Pot Timing is Everything
I tested this recipe several times. For my tastes and what I found to be the best smooth consistency for the sweet potatoes was 7 minutes on manual followed by a quick release of the pressure. If you’re new to the Instant Pot and pressure cooker lingo, “quick release” is just releasing the pressure seal on the top of the pot as soon as the timer goes off. This will give you that exciting steam show out the top of the pot that pressure cookers are known for. This is in contrast to “natural release” which is just leaving the pot to sit after the timer goes off and about 10 minutes later, you’ll be able to lift the lid without having to release the pressure seal.
Serving Mashed Instant Pot Sweet Potatoes
If it’s just a Monday night and you’re making these taters, then just scoop them straight from the pot onto your plate and enjoy. But, if it’s a holiday, I suggest transferring them to a serving dish when it’s time to eat and drizzle them with a little maple syrup and a dash of paprika.
An easy recipe for Mashed Instant Pot Sweet Potatoes made with cream cheese and perfect for effortless holiday entertaining.
- 3lbs sweet potatoes peeled and cut into 2 in pieces (doesn’t have to be precise since you’re going to mash them)
- 1 cup vegetable broth
- 4 oz Franklin Foods Greek Cream Cheese
- 2 dashes of nutmeg
- 1/2 tsp salt (plus more to your taste)
- maple syrup for drizzle *optional
- Place the sweet potatoes into the Instant Pot with 1 cup of vegetable broth and cook on manual for 7 minutes. Once the timer expires, quick release the pressure and remove the lid once the pressure is fully released.
- Drain off 1/4 cup worth of the broth from the cooked potatoes, by removing the insert from the Instant Pot, reserving the remaining in the pot with the potatoes.
- Add the remaining ingredients into the pot with the potatoes and mash with a potato masher until they’re as smooth or as chunky as you like them.
- Add salt to taste.
- Serve as is or drizzled with maple syrup.
- Category: pressure cooker
- Cuisine: American