I make Creamy Instant Pot Mashed Sweet Potatoes with Cinnamon a lot in the cooler months. It feels like comfort on a spoon without a long fuss. The Instant Pot speeds things up, and a little cinnamon gives the mashed sweet potatoes a warm, cozy note that pairs well with roasted meats, turkey, or just a simple weeknight dinner. This recipe is straightforward, forgiving, and worth keeping in your regular rotation.

Ingredients for this Creamy Instant Pot Mashed Sweet Potatoes with Cinnamon

Here’s what you’ll need. I like to prep everything on the counter so the cooking part is easy and calm.

2 pounds sweet potatoes, peeled and cut into 1- to 2-inch pieces
1 cup water (for the Instant Pot)
4 tablespoons unsalted butter
1/4 cup milk or half-and-half (add more if you want a looser mash)
1 teaspoon ground cinnamon
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
1 tablespoon maple syrup or honey (optional, if you like a sweeter mash)
Fresh chopped parsley or chives for garnish (optional)

Instructions

These steps are simple. If you’ve used an Instant Pot before you’ll find this pretty familiar. If not, take a breath and go slow the first time.

Pour 1 cup of water into the Instant Pot insert. Place a trivet or steamer basket inside so the potatoes sit above the water.
Place the peeled and cut sweet potatoes on the trivet in a single layer as much as possible. Crowding is okay — they’ll steam nicely.
Close the lid and set the valve to sealing. Pressure cook on high for 8 minutes for 1- to 2-inch pieces. If you cut them larger, add 1 to 2 more minutes.
When the timer finishes, carefully do a quick release by turning the valve to venting. Watch for steam and keep your hands clear. The potatoes should be fork-tender.
Transfer the cooked sweet potatoes into a large bowl. Discard the cooking water from the Instant Pot insert or set the insert aside to keep warm.
Add butter, milk or half-and-half, cinnamon, salt, and pepper to the potatoes. Start with the smaller amounts of milk and add more until you reach the texture you like.
Mash with a potato masher for a rustic texture or use a hand mixer for smoother results. If you want ultra-smooth, an immersion blender will do the trick but use it briefly to avoid gummy texture.
Stir in maple syrup or honey if you want a little extra sweetness, then taste and adjust seasoning.
Serve warm, garnished with fresh chopped parsley or chives if you like a bit of color and freshness.

Cook and Prep Times

Prep time: 15 minutes (peeling and cutting sweet potatoes)
Cook time (Instant Pot pressure): 8 to 10 minutes
Release and mash time: 5 to 10 minutes
Total time: about 30 minutes

Nutritional information

Here’s a rough estimate per serving. This is a home-cooked recipe, so numbers will vary with exact ingredients and portion sizes. I calculate about 260 calories per serving when divided into four portions, with a good dose of vitamin A from the sweet potatoes.

Calories: 260 kcal per serving
Fat: 11 g (mostly from butter)
Carbohydrates: 36 g
Fiber: 4 g
Protein: 3 g
Sugar: 12 g (natural and added, if you use maple syrup)
Sodium: 380 mg (depends on how much salt you add)

Frequently asked questions

Can I use regular potatoes instead of sweet potatoes?

Yes, you can swap in russet or Yukon Gold potatoes, but the flavor and texture will change. Regular potatoes are more neutral and starchy, while sweet potatoes are naturally sweeter and creamier. If using regular potatoes, you might want a touch more butter or cream to reach the same richness.

How do I make these dairy-free?

Swap the butter for a dairy-free spread or olive oil and use unsweetened plant-based milk like almond or oat milk instead of dairy milk. Coconut milk will add a subtle coconut note that can be nice with cinnamon, but start with a smaller amount to control richness.

Can I prepare this ahead of time?

Yes. You can cook the sweet potatoes in the Instant Pot and refrigerate them mashed, covered, for up to 3 days. Reheat gently on the stove or in a warm oven, adding a splash of milk or a pat of butter to loosen the texture. If freezing, cool completely and store in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.

That’s it. A small note from me: when I make this, I often reserve a little butter on top when serving — it melts slowly and makes the first bite extra cozy. Also, if you like a hint of texture, stir in a handful of toasted pecans or walnuts before serving. It keeps the dish interesting and brings a lovely contrast to the creamy sweetness.

Try serving Creamy Instant Pot Mashed Sweet Potatoes with Cinnamon alongside roasted chicken, pork chops, or a simple green salad. It’s friendly, flexible, and quick enough for busy evenings yet nice enough for family gatherings. Enjoy.