We're taking a drive on the wild side today with Instant Pot Mashed Sweet Potatoes – savory style! Hold the marshmallows and brown sugar, I've got something even better for you!
I think it's safe to say that last year I was OBSESSED with sweet potatoes.
Sweet potato fries, Baked Sweet Potatoes, Sweet Potatoes with Almond Butter and Bananas, Sweet Potatoes with Oat Crumble, Buffalo Chicken Stuffed Sweet Potatoes, Sweet Potatoes with Coconut Chicken and Peanut Sauce, freezer aisle sweet potato tots, sweet potatoes pancakes . . . I could go on.
Maybe the stress of last year had me runnin' low on Vitamin A, who knows? But I simply can't be stopped. I am in LOVE, and I don't care who knows it!
I'm sure you've all had a “sweet” version of mashed sweet potatoes, but have you tried “savory”? Oh man, prepare to have your boats rocked.
The combination of sweet potato with herbs like rosemary and ginger with the richness of butter and almond milk . . . it blows my mind again and again.
Then one serendipitous day, I happened to be roasting a batch of my favorite Sweet and Spicy Pecans on the same day I was testing this recipe yet again, and . . . FIREWORKS! Cupid sealed them together forever, and my kids got to sit through yet another speech of why this recipe is the greatest thing in the world!
WHY YOU WILL LOVE INSTANT POT SAVORY SWEET POTATOES
- HEALTHY: Step aside butter, brown sugar, marshmallow sweet potato cousin; these savory SP's are tastier and better for you too!
- EASY: Let the Instant Pot do all the work to ensure these sweet potatoes are cooked to the most perfect, creamy consistency.
- CRAZY CREAMY: A quick zip in the food processor rewards you with the creamiest sweet potato dish you've ever had. You would think they are loaded with butter and cream, but there's simply no need for all those extra calories.
- SWEET AND SPICY PECANS: Careful not to eat them all before they get a chance to top your sweet potatoes – these are my favorite snack and salad topper of all time.
HOW TO MAKE MASHED SWEET POTATOES IN THE PRESSURE COOKER
- Place washed sweet potatoes in the pressure cooker pot on a trivet above the water
- Cook until very soft
- The peels should slip right off
- Place in a food processor
- Add butter, milk, and seasonings
- Mix until creamy and smooth
SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS
HOW TO MAKE SWEET AND SPICY PECANS
- Toss pecans in butter, syrup, and spices
- Spread onto a sheet pan
- Bake until browned; let cool completely for the best crunch
TIPS FOR SUCCESS
- MAKE SURE SWEET POTATOES ARE FULLY COOKED: If you use very large sweet potatoes, you may need an extra 5-10 minutes to ensure they are cooked all the way through.
- COOK ABOVE THE WATER: To avoid bland, water-logged sweet potatoes, be sure to cook the potatoes on a trivet or basket above the water.
- FOOD PROCESSOR: This is the absolute best appliance for achieving the ultimate creamy consistency. I haven't tried it in a blender, but I suspect that could also work. A hand mixer also does a pretty good job. A potato masher will also work, but they won't quite reach the creaminess level of the other options.
- NUTS ARE OPTIONAL: Well, in my house, they're not, but if you don't have time for them, the sweet potatoes all on their own are sensational.
- NUTS ARE BETTER ONCE COOLED: The pecans will be crispier once cooled so make them first so they have time to come to room temperature.
- STORE NUTS IN THE FREEZER: To make sure you will always have them on hand, make a double or triple batch of the nuts and store the extras in the freezer. They'll store for at least 3 months and the crunch of them straight out of the freezer is absolutely delightful. I like to add a handful to kale or spinach salads as well.
HOW TO STORE, REHEAT, AND FREEZE
- Store: Cool leftovers and store in an airtight container for up to 5 days.
- Reheat: Gently reheat in the microwave or in a pan on the stovetop.
- Freeze: Place cooled sweet potatoes in a ziptop bag and freeze flat (this will make it quicker to thaw later). Could also freeze in single serving size scoops on a sheet pan then place in a freezer safe bag. When ready to eat, let it thaw overnight in the fridge or on the countertop for an hour or so until it's soft enough to reheat as directed above.
MAKE AHEAD TIPS
- SWEET POTATOES: These reheat well, so they can be prepared a few days in advance, then reheated right before serving. I would suggest storing them in a 9×13 baking dish, then bake them covered at 350°F for 25 minutes or so until heated through.
- PECANS: The Sweet and Spicy Pecans can be prepared in advance and stored in a sealed container at room temperature for a few days or in the freezer for up to 3 months.
WHAT TO SERVE WITH MASHED SWEET POTATOES
- Instant Pot Short Ribs
- Instant Pot Turkey Breast
- Instant Pot Buffalo Wings
- Instant Pot Chipotle BBQ Ribs
- Instant Pot Maple Glazed Ham
VARIATIONS
- THANKSGIVING STYLE: For extra Thanksgiving-style flavors, add a pinch of sage and thyme.
- ADD SOME HEAT: For my spicy lovers out there, a pinch of red pepper flakes adds a welcome heat
- SWEET VERSION: Omit the savory spices and garlic and add a couple of tablespoons of maple syrup. Top with granola – YUM!
I hope you enjoy this Mashed Sweet Potato dish as much as I do! It's one of my favorite side dishes and I can't wait for it to hit your table!
Enjoy!
MORE INSTANT POT SWEET POTATO RECIPES
- Instant Pot Chicken Corn Chowder with Sweet Potatoes
- Instant Pot Sweet Potato, Spinach, and Sausage Breakfast Casserole
- Instant Pot BBQ Chicken Stuffed Sweet Potatoes
OUR READER FAVORITE INSTANT POT RECIPES
- Perfect Pressure Cooker Pasta
- Instant Pot Pot Roast
- Pressure Cooker Turkey Breast
- Healthy Instant Pot Soup Recipes
- Creamy Maple Cinnamon Oatmeal
TOOLS/INGREDIENTS USED TO MAKE INSTANT POT SAVORY MASHED SWEET POTATOES
Instant Pot Mashed Sweet Potatoes – Savory Style
Instant Pot Savory Mashed Sweet Potatoes are an easy, creamy, healthy side dish you can make any night of the week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: American
Ingredients
For the Mashed Sweet Potatoes
- 3 pounds sweet potatoes (about 5 large)
- 3 tablespoons melted butter
- ½ cup almond milk (I like unsweetened vanilla), or any milk will do
- 2 teaspoons chopped fresh rosemary
- 2 garlic cloves, minced
- 1 teaspoon ground ginger
- 1 teaspoon salt
- Freshly ground black pepper
For topping: Chopped Sweet and Spicy Pecans
For the Sweet and Spicy Pecans (Optional but they make a delicious garnish. Can be prepared at least a week in advance)
- 3 cups raw pecans halves
- 1 tablespoon melted butter
- 2 tablespoons maple syrup
- ½ teaspoon salt
- ¼ – ½ teaspoon cayenne pepper
- ¼ teaspoon cinnamon
Instructions
Note: If you are making the Sweet and Spicy Pecans, I suggest you make them first so they have time to cool and crisp before you use them as a topping. They can be made several days in advance if desired. See directions below.
- Wash and scrub sweet potatoes.
- Add 1 cup of water to the pressure cooker pot and place a steamer basket inside. Stack potatoes inside, making sure the potatoes aren’t sitting in the water.
- Secure the lid and turn pressure release knob to a sealed position.
- Cook at high pressure for 25 minutes.
- When cooking is complete, use a quick release.
- Poke the potatoes with a fork. It should slide through the potato very easily. Pressure cook for another 5 minutes if they are still firm.
- Place potatoes on a plate to cool a bit before peeling, if needed.
- Slip the peel off (it should pull right off) and place the potatoes in a food processor.
- Add butter, milk, rosemary, garlic, ginger, salt, and black pepper. Process until completely smooth, scraping it down once or twice. Add extra milk if needed.
- Scoop potatoes into a serving bowl and garnish with a sprinkle of chopped Sweet and Spicy Pecans. Serve hot.
For the Sweet and Spicy Pecans
- Preheat oven to 350°F and line a baking sheet with nonstick foil or parchment paper.
- Place pecans in a bowl. Drizzle with melted butter and maple syrup and toss to coat.
- Sprinkle nuts with salt, cayenne pepper, and cinnamon and again toss to coat.
- Spread nuts on to baking sheet in a single layer. Bake for 15-20 minutes until golden brown. Watch closely and toss them with a spatula every 5 minutes or so to prevent burning.
- Remove from oven and set the pan on a cooling rack. The nuts will get crispier as they cool.
Notes
- If you don’t have a food processor, use a stand or hand mixer to get them extra smooth. A potato masher will also work in a pinch, they just might not be quite as smooth.
- These potatoes are amazing even without the pecans if you don’t want the extra step. A can of chopped roasted/salted pecans is also a delicious garnish.
- The nuts are crispier when they’re cooled so I like to make them in advance and store them in the freezer for long-term storage.
Keywords: Instant Pot Sweet Potatoes, Mashed Sweet Potatoes, Easy Side Dish
Welcome! I’m Marci, wife to my motorcycle dream man and mother of 3. I have a passion for creating and cooking delicious masterpieces in my kitchen and am ecstatic to share my discoveries on TIDBITS! I like my food tasty, wholesome, memorable, and always, ALWAYS followed by dark, salty chocolate.
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