Pressure Cooker Mashed Sweet Potatoes
- 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)
For best results, we recommend using:
- Pour 1 cup cold water into the pressure cooker and place a steamer basket into the pot. Place sweet potato chunks into the steamer basket.
- Close the lid and cook at High Pressure for 8 minutes. Turn pressure cooker off, do a Quick Release, and carefully open the lid.
- Place cooked sweet potatoes in a large mixing bowl; mash slightly with a masher or fork.
- Using a hand mixer, whip in butter, maple syrup, nutmeg, and cinnamon until the sweet potatoes reach your desired consistency; season with salt.
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.
What others are saying
Kristin Ruzicka says:
Not too sweet, but We didn’t care for the nutmeg so much. Our 3 year old loved it!
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!
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.
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.
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!