This simple Pressure Cooker Sweet Potato Mash is a delightful and colorful take on the traditional Thanksgiving and Christmas side dish.
I watch a lot of Top Chef, and a lot of the contestants reach for the pressure cooker when pressed for time. You can make something that usually takes all day to make and build flavor in less than an hour. I really thought that pressure cookers were for professionals. I was certain that I would blow the lid off of my pressure cooker. But you know what? It was fool-proof. The lid locks, and is completely safe. These are not the pressure cookers that our grandmothers used.
And I know that what you are thinking. Really? Mashed sweet potatoes? Why bother? But… if you are looking for something simpler go for the baked sweet potato.
Why You Will Love Pressure Cooker Mashed Sweet Potatoes
- The sweet potatoes were the perfect mashing consistency and for more variation on this, don’t miss out on our sweet potato casserole with pecan topping recipe.
- They stay a gorgeous bright orange (they didn’t turn brown like they can do when you boil them)
- They have a really concentrated sweet flavor, similar to what you would find in our Ruth’s Chris Sweet Potatoes dish.
- I really think that I might fall in love with pressure cooking, it is so versatile! Check our sweet potato recipes collection as well.
How do you Keep Sweet Potato Mash from Getting Soggy?
Here are some tips that can help:
- Drain the sweet potatoes well: Make sure to drain the sweet potatoes well after they are cooked. This will help remove excess moisture.
- Use the right consistency: If the mash is too thin, it will be more likely to become soggy. To prevent this, make sure to not use too much cream. My trick is to start with a small amount of cream and add more as needed to achieve the right consistency.
- Serve the mash immediately: Finally, make sure to serve the mash immediately after it is prepared. While it is always tempting to make it before your guests arrive, letting the mash sit for a long time will certainly make it soggy as the moisture from the sweet potatoes begins to seep out.
How to Make Mashed Sweet Potatoes Thicker?
I will give you a last resort trick to thicken your mashed sweet potatoes if they are too soggy: you can add cornstarch, flour, or potato starch to the mash. Then stir until it is fully incorporated and the sweet potatoes have reached the desired consistency.
How to Store Mashed Sweet Potatoes
This is how you can store mashed sweet potatoes:
- Let the mashed sweet potatoes cool to room temperature.
- Transfer the cooled mashed sweet potatoes to an airtight container. Make sure to remove as much air as possible from the container.
- Place the container with the mashed sweet potatoes in the refrigerator, and store them for up to 3-4 days.
You can also freeze mashed sweet potatoes, that’s a great solution if you want to store them for more than 4 days. You just need to follow the same steps as above, but instead of placing the container in the refrigerator, put it in the freezer. They will keep in the freezer for up to 4 months. When you’re ready to eat them, thaw the mashed sweet potatoes in the refrigerator overnight, and then reheat them in the oven or microwave until they are warmed through.
Other Delicious Ways to Cook Sweet Potatoes
There are many ways to cook sweet potatoes, and the best way will depend on your personal preference and the recipe you are using. This is a brief overview of some of my favorite methods:
- Roasting: To roast sweet potatoes, preheat the oven to 400 degrees Fahrenheit, and line a baking sheet with parchment paper. Peel and dice the sweet potatoes, and toss them with oil, salt, and any desired seasonings. Spread the sweet potatoes in an even layer on the prepared baking sheet, and roast them for 20-30 minutes, or until they are tender and golden brown.
- Boiling: To boil sweet potatoes, fill a large pot with water and bring it to a boil over high heat. Peel and dice the sweet potatoes, and add them to the boiling water. Reduce the heat to medium-low, and simmer the sweet potatoes for 15-20 minutes, or until they are tender. Drain the sweet potatoes, and then mash them with butter, milk, and any desired seasonings.
- Grilling: To grill sweet potatoes, preheat the grill to medium-high heat. Peel and slice the sweet potatoes into 1/4-inch rounds. Brush the sweet potato slices with oil, and season them with salt and any desired seasonings. Place the sweet potatoes on the grill, and cook them for about 5-7 minutes per side, or until they are tender and have grill marks.
- Steaming: To steam sweet potatoes, fill a large pot with water and bring it to a boil over high heat. Peel and dice the sweet potatoes, and place them in a steamer basket. Lower the steamer basket into the pot of boiling water, and steam the sweet potatoes for 15-20 minutes, or until they are tender. Once the sweet potatoes are cooked, mash them with butter, milk, and any desired seasonings.
Pressure Cooker Mashed Sweet Potatoes (Instant Pot)
Ingredients Â
- 2 pounds sweet potatoes peeled and sliced
- 1/2 thick
- 1 cup water
- 1/2 teaspoon salt
- 4 Tablespoons butter
- 2 Tablespoons heavy cream
- 1 teaspoon sugar
- salt and pepper to taste
InstructionsÂ
- Add the sweet potatoes, water, and 1/2 teaspoon salt to the pressure cooker pot.
- Lock the lid on the pressure cooker.
- Put the pressure cooker on the stove over medium-high heat on the high pressure setting. When the pot reaches high pressure, the yellow button will pop up. Reduce the heat to medium-low and cook for 15 minutes. Make sure that you keep an eye on it so that it remains high pressure. Adjust the heat as necessary.
- Remove the pot from heat and quick release the pressure. Make sure that you point the steam away from you. It is amazing how much steam escapes that pot!
- Drain the water from the potatoes using a colander. Add the sweet potatoes back to the pot.
- Add butter, cream, and sugar. Mash with a potato masher. Season to taste with salt and pepper.
- Serve with a few extra pats of butter. And a little more pepper on top.
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