This entire side dish is made in 30 minutes using just one pot. Instant Pot mashed sweet potatoes are creamy, sweet, and savory, with a hint of cinnamon. They're the perfect way to switch up any potato side dish!
3poundsyams (AKA orange sweet potatoes), peeled and each cut into 6 pieces
1cupwater
1teaspoonKosher salt, plus more to taste
¼teaspoonground black pepper, plus more to taste
Pinch cinnamon , plus more to taste
4Tablespoonsunsalted butter, melted
¼cupsour cream
Heavy cream or milk, if needed
Optional Add-in's
Freshly chopped herbs , such as green onions, thyme, or parsley
Instructions
Place steamer basket into the Instant Pot (I used a 6 quart). Add potatoes and water. Sprinkle with salt, pepper, and cinnamon. Stir together.
Place the lid on with the valve turned to seal. Set to manual High pressure and cook 10 minutes. It will take about 10 minutes to build pressure before the timer begins.
Once the timer goes off, do a quick release by carefully turning the valve. Remove the lid and let potatoes sit a couple minutes to let the extra steam/liquid evaporate. Drain off any extra water.
Add the melted butter and sour cream. Mash with a potato masher. Add 1 Tablespoon heavy cream at a time, if needed to reach your desired consistency. Be careful not to overmash. Mix in any herbs, if using, and season with salt and pepper.
Keep the lid on loosely and turn to the Warm setting until ready to serve.
Notes
Make ahead:
Once cooked and mashed, place the potatoes in a serving dish.
Put a few pats of butter on top and cover.
Refrigerate mashed potatoes until serving.
Warm in oven at 175°F.
Storage: Store in a covered container in the refrigerator up to 3 days. Variation: For a sweeter version, you can mix in 1 to 2 Tablespoons maple syrup or brown sugar. You could also place in a baking dish and add marshmallows on top. Broil 1 to 2 minutes until browned.