Creamy Instant Pot Mashed Sweet Potatoes with Cinnamon
A simple, cozy side dish: Creamy Instant Pot Mashed Sweet Potatoes with Cinnamon. Tender sweet potatoes pressure-cooked and whipped with butter, cream, and warm cinnamon for a creamy, slightly sweet finish.
Ingredients
- 2 pounds sweet potatoes, peeled and cut into 1- to 2-inch pieces
- 1 cup water
- 4 tablespoons unsalted butter
- 1/4 cup milk or half-and-half (more if needed)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon maple syrup or honey (optional, for extra sweetness)
- 1 tablespoon fresh chopped parsley or chives (optional, for garnish)
Instructions
- Add 1 cup of water to the Instant Pot insert and place a trivet or steamer basket inside.
- Place the peeled and cut sweet potatoes on the trivet in a single layer as much as fits.
- Close the lid and set the valve to sealing. Pressure cook on high for 8 minutes for 1- to 2-inch pieces. If pieces are larger, add 2 minutes.
- When cooking finishes, quick release the pressure carefully by turning the valve to venting. Check doneness with a fork; potatoes should be fork-tender.
- Remove the sweet potatoes to a large bowl, discarding the cooking water from the pot. Return the Instant Pot insert to keep it warm if needed.
- Add butter, milk or half-and-half, ground cinnamon, salt, and pepper to the warm sweet potatoes.
- Mash using a potato masher or hand mixer until creamy. For the silkiest texture, use an immersion blender for a few seconds, but avoid overworking it.
- Taste and add maple syrup or honey if you like it sweeter. Adjust seasoning with more salt, pepper, or cinnamon.
- Transfer to a serving dish and garnish with chopped parsley or chives if desired. Serve warm.