Pressure Cooker Mashed Sweet Potatoes

Name: Pressure Cooker Mashed Sweet Potatoes
Total time: 23 min
Yield: 4 serving(s)
Ingredients: 1 cup water; 2 pounds sweet potatoes, peeled and cut into 1-inch chunks; 2 tablespoons unsalted butter; 1 tablespoon maple syrup; ¼ teaspoon ground nutmeg; ⅛ teaspoon ground cinnamon; sea salt to taste (optional)

Marrekus and Krysten Wilkes Website

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Sweet mashed potatoes are the perfect side dish to any meal. These rich and creamy potatoes seasoned with cinnamon and nutmeg are ready to eat in under 30 minutes thanks to your pressure cooker. Pressure Cooker Mashed Sweet Potatoes can definitely be served as a weeknight side dish, but they are also elegant enough to be added to your holiday entertaining menu. For added flair, sprinkle a little bit of extra ground nutmeg on top before serving.

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Mealthy Multipot
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Directions

Mealthy Tip

You can make this side into a part of your Whole 30 diet plans by omitting the maple syrup and using ghee instead of butter. Using unsalted butter allows you to control the seasoning in this recipe.

For more great Sweet Potato recipes, you might enjoy:

Air Fryer Sweet Potato Fries

Pressure Cooker Sweet Potato Medallions

Sweet Potato Mushroom and Spinach Salad

Nutrition Facts

Per Serving: 237 calories; 6g fat; 43.7g carbohydrates; 3g protein; 15mg cholesterol; 137mg sodium.

Full nutrition

Amount Per Serving
Calories 237		Calories from Fat 55
% Daily Value*
Total Fat 6g		9%
	Saturated Fat 4g	18%
	Trans Fat 0.0g
	Polyunsaturated Fat 0.4g
	Monounsaturated Fat 1.7g
Cholesterol 15mg		5%
Sodium 137mg		6%
Total Carbohydrate 43.7g		15%
	Dietary Fiber 6g	23%
	Sugars 16.0g
Protein 3g

Vitamin A 718%		Vitamin C 48%
Calcium 5%		Iron 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

		Calories:	2,000	2,500
Total Fat		Less than	65g	80g
	Saturated Fat	Less than	20g	25g
Cholesterol		Less than	300mg	300 mg
Sodium		Less than	2,400mg	2,400mg
Total Carbohydrate			300g	375g
	Dietary Fiber		25g	30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Tagged:

Weeknight Quick And Easy Ready In 30 American One Pot Or Pan Sides Five Ingredients Or Less Sweet Potatoes Pressure Cooker Cinnamon Vegetarian Seasonal No Meat Multipot Handblend

Reviews

5.0out of 5 Stars

(7 Reviews)

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What others are saying

Jessica Scott says:

I love these mashed sweet potatoes! I've been eating them with everything lately. I really like the maple syrup as a natural sweetener, as opposed to using sugar. If you prefer a milder taste, you can skip the syrup all together, they will taste just as great. Also, using my pressure cooker drastically cuts the cooking time in half. It's much quicker than baking or boiling the potatoes in a pot of water. Fast and simple, just how I like it!

Laura Griffin says:

I really liked this recipe. I was hesitant about the maple syrup at first, but it actually gave it a nice velvety texture, and good flavor. The cinnamon and nutmeg is a must! I will probably only ever use my pressure cooker to make sweet potatoes from now on because it was so fast and simple.

Hector Jonass says:

Didn't realize I had run out of syrup. Used a mix of brown sugar and honey, which seemed to be a winner with the entire family. This was simple and easy to make. A nice change to mashed russets or whatever type you use.

Dominique M says:

Not sure if this is a side dish or a dessert, but whatever it is it's delicious. I used real maple syrup and it made the sweet potatoes very sweet. I did not use any sea salt, just cinnamon and nutmeg.

Jordan Clark says:

I made these mashed sweet potatoes as a side, and seasoned them with cinnamon and nutmeg. I did not use the maple syrup, not really a fan of the flavor. Cooking sweet potatoes in the pressure cooker is so much quicker than roasting or boiling them. Simple and smart!

Kristin Ruzicka says:

Not too sweet, but We didn’t care for the nutmeg so much. Our 3 year old loved it!

Ali Fard says:

This was super easy and delicious. The sweet potatoes were so smooth and tender after the pressure cooking that I just used a spatula to whip up the butter at the end instead of a hand mixer.