Creamy Instant Pot Mashed Sweet Potatoes with Cinnamon
Velvety mashed sweet potatoes cooked in the Instant Pot and lightly sweetened with butter, cinnamon, and a touch of maple — a quick, comforting side dish perfect for weeknights and holidays alike.
Ingredients
- 2 lb sweet potatoes
- 1/4 cup unsalted butter
- 1/3 cup milk
- 1 tbsp pure maple syrup
- 1 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 cup water
- 1 tbsp lemon juice (optional)
Instructions
- Wash and peel the sweet potatoes. Cut them into roughly 1- to 1½-inch chunks so they cook evenly in the Instant Pot.
- Pour 1 cup of water into the Instant Pot insert and place the metal trivet inside. Add the chopped sweet potatoes on top of the trivet in a single layer if possible.
- Secure the lid and set the valve to sealing. Cook on high pressure for 8 minutes. If your pieces are larger, increase to 10 minutes.
- When cooking finishes, allow a 5-minute natural release, then carefully quick-release any remaining pressure and open the lid.
- Drain any excess water from the pot, return the sweet potatoes to the insert, and add butter, milk, maple syrup, ground cinnamon, salt, and pepper.
- Mash with a potato masher or beat with a hand mixer for a few pulses until smooth and creamy. Stir in lemon juice if using to brighten the flavors.
- Taste and adjust seasoning, adding more salt, cinnamon, or maple syrup as needed. Serve warm garnished with a pat of butter or a sprinkle of cinnamon.