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Instant Pot Mashed Sweet Potatoes – Savory Style

White bowl of mashed sweet potatoes with pecans on top
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Instant Pot Savory Mashed Sweet Potatoes are an easy, creamy, healthy side dish you can make any night of the week.

Ingredients

Scale

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.

  1. Wash and scrub sweet potatoes.
  2. 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.
  3. Secure the lid and turn pressure release knob to a sealed position.
  4. Cook at high pressure for 25 minutes. 
  5. When cooking is complete, use a quick release.
  6. 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.
  7. Place potatoes on a plate to cool a bit before peeling, if needed.  
  8. Slip the peel off (it should pull right off) and place the potatoes in a food processor.  
  9. 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.  
  10. 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

  1. Preheat oven to 350°F and line a baking sheet with nonstick foil or parchment paper.
  2. Place pecans in a bowl.  Drizzle with melted butter and maple syrup and toss to coat.  
  3. Sprinkle nuts with salt, cayenne pepper, and cinnamon and again toss to coat.
  4. 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.
  5. 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.

Find it online: https://instafreshmeals.com/instant-pot-mashed-sweet-potatoes/