Pressure Cooker Mashed Sweet Potatoes

Image of Marrekus and Krysten Wilkes
Rated 5.0 based on 7 customer reviews
Pressure Cooker Mashed Sweet Potatoes
Pressure Cooker Mashed Sweet Potatoes


For best results, we recommend using:


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

Nutrition Facts

Serving Per Container 8

Amount Per Serving
Calories 237 Calories from Fat55
% Daily Value*
Total Fat 6g 9%
Saturated Fat4g 18%
Trans Fat0.0g
Polyunsaturated Fat0.4g
Monounsaturated Fat1.7g
Cholesterol 15mg 5%
Sodium 137mg 6%
Total Carbohydrate 43.7g 15%
Dietary Fiber6g 23%
Protein 3g
Vitamin A718% Vitamin C48%
Calcium5% Iron9%

* 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


5.0out of 5 Stars

(7 Reviews)

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What others are saying

Image of Jessica Scott

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!

Image of Laura Griffin

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.

Image of Hector Jonass

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.

Image of Dominique M

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.

Image of Jordan Clark

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!

Image of Kristin Ruzicka

Kristin Ruzicka says:

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

Image of Ali Fard

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.