Instant Pot Mashed Sweet Potatoes

I make these Instant Pot mashed sweet potatoes as a comfort food side that is creamy, warm, and simple to prepare in 50 mins. Sweet potatoes, butter, and heavy cream come together quickly using the Instant Pot for a smooth texture that I love. It works just as well for family weeknight dinners as it does for holiday tables.

One thing I love about sweet potatoes is that I can find them all year round at the market, which makes it easy to enjoy this naturally sweet vegetable in so many meals for my family. From my instant pot candied sweet potatoes that my kids are obsessed with to my classic sweet potato casserole that everyone asks for, these dishes are true family favorites. For this recipe, I am cooking sweet potatoes in my Instant Pot, which has been a real lifesaver in my kitchen and inspired me to create an easy creamy side dish that works perfectly for busy weeks.

As a mom of 2 kids who keeps me busy all week, I love that this recipe is ready in less than an hour using simple ingredients such as sweet potatoes, butter, brown sugar, cream, and warm spices cooked right in the Instant Pot. I scoop, mash, and serve it warm as a side for family dinners, holiday meals, or even a small gathering where comfort food matters. I encourage you to try this recipe or my slow cooker sweet potatoes if you have more time. Both are very comforting, and I highly recommend making an extra batch to store and enjoy later, since they keep well.

Why you will love this recipe 

• Easy comfort food: With this recipe, I make a creamy and warm side using sweet potatoes, butter, and cream that fits both weeknight dinners and holiday meals.
• Simple cooking method: I rely on the Instant Pot to pressure cook the sweet potatoes, then mash everything in the same pot for easy prep and cleanup.
• Family friendly: I created this recipe for my family and anyone who enjoys familiar flavors that work for both kids and adults.
• Consistent results: I get soft sweet potatoes and a smooth texture every time by using the same easy steps which is amazing so I don’t have to think about it.

What you will need

• Vegetables: I use sweet potatoes along with water to cook them until soft and ready for mashing in the Instant Pot.
• Dairy: I use butter and heavy cream to create a smooth and creamy texture.
• Sweeteners and spices: I add light brown sugar, cinnamon, nutmeg, and salt to bring warmth and sweetness.
• Optional topping: I use butter, light brown sugar, cinnamon, and chopped walnuts to add texture when serving.

How to make

Pressure cook the sweet potatoes: I place the metal trivet in the Instant Pot, add 1 cup of water, and arrange the sweet potatoes on top cut side up. I close the lid, set the valve to sealing, and pressure cook for 14 minutes, then allow a natural pressure release.

Remove and prepare: I open the lid, remove the sweet potatoes, drain the water, and take out the trivet. I scoop the sweet potato flesh directly into the Instant Pot.

Add ingredients: I select saute and add the butter, brown sugar, heavy cream, salt, cinnamon, and nutmeg. I stir until the butter and sugar melt and everything is well combined, then turn off the Instant Pot.

Mash and serve: I mash the sweet potatoes until smooth or fluffy, depending on my preference. I serve them warm and top with cinnamon sugar walnuts.

Expert tip

Mash sweet potatoes hot

The best tip I can share is to mash the sweet potatoes while they are still hot from the Instant Pot. Warm potatoes mix more easily with butter and cream and create a smoother texture. This step helps the seasoning blend evenly and keeps the mashed sweet potatoes creamy.

More tips to consider:

• I let the pressure release naturally so the sweet potatoes stay soft and cook evenly.
• I scoop the flesh directly into the Instant Pot to keep everything warm and easy to mix.
• I add the butter and sugar first so they melt fully before mashing.
• I prefer using a potato masher, but I use a food processor when I want a silkier texture, and a fork works if nothing else is available.
• I check doneness by pricking the sweet potatoes with a fork and they should slide in easily with no resistance.

Recipe variations and add-ins:

• Extra creamy mash: I add an extra 1/4 cup heavy cream while mashing the sweet potatoes. This creates a softer and richer texture.
• Less sweet version: I reduce the brown sugar to 1 tablespoon and keep the spices the same.I make this version for my friend who avoids sugar in her meals.
• Spice forward: I increase the cinnamon to 1 1/2 teaspoons and nutmeg to 3/4 teaspoon. The flavor becomes warmer and more pronounced exactly like I love.
• Chunky style mash: I mash the sweet potatoes lightly and leave small pieces throughout. This creates more texture in each serving.
• Walnut heavy top: I add 1 1/2 cups chopped walnuts to the topping. This adds more crunch.

Serving suggestions:

I usually serve these Instant Pot mashed sweet potatoes with my wine roasted beef tenderloin when I want a dinner that still works for a busy evening. I also pair them with orange glazed pork chops when I want something sweet and savory on the same plate, and that combination never lasts long at our table.

When the weather cools down, I often make garlic herb butter roasted chicken since it pairs well with the warm mash my kids enjoy. In the summer, I keep things lighter and serve the sweet potatoes with grilled pork tenderloin, a simple arugula and strawberry salad, or a cucumber salad for easy outdoor dinners with family and friends.

How to store leftovers:

• Refrigerate: I store leftover mashed sweet potatoes in an airtight container in the refrigerator for up to 4 days.
• Freezing: I let the mashed sweet potatoes cool, then place them in a freezer safe container. They can be frozen for up to 2 months.
• Reheating: I reheat them on the stovetop or in the microwave until warmed through, stirring often and adding a little cream if needed.

Frequently asked questions

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