My husband would do anything for mashed potatoes. They’re a food group of their own, in his eyes. I, on the other hand, only really like regular potatoes if they are roasted, and either way, I like them coated in herbs and packed with flavor. Especially if they’re mashed, though, I’d only be interested if they were swimming in butter and garlic, with tons of sea salt and rosemary and black pepper. Sweet potatoes, on the other hand, are a happy food any time of day. These instant pot mashed sweet potatoes are so easy to make, and the texture comes out so much creamier than traditional ones.
These are a perfect side dish for Thanksgiving or your average weeknight, and they’re also delicious on top of Sweet Potato Shepherd’s Pie (which can be made in advance and frozen for meal prep goodness). The garlic and coconut milk add to the richness; top with dried or fresh minced chives for color and another bite of flavor.
You’ll never believe these are Paleo, Whole 30, and dairy-free (be sure to use ghee instead of butter for Whole 30 or food sensitivities). I’m going to find a way to have them for breakfast.
These mashed sweet potatoes are so easy made in the Instant Pot - save the oven for the main dishes!
- 3 pounds sweet potatoes about 4 large
- 4 cloves garlic peeled
- ½ cup coconut milk full-fat canned, no additives
- ½ cup beef or vegetable broth
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 2 tablespoons salted butter or ghee*
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Peel potatoes and cut into large chunks.
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Add potatoes and remaining ingredients to Instant Pot.
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Set pressure to “high” for 8 minutes (allow about 10 minutes to come to full pressure).
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Manually release pressure and carefully remove insert to a trivet.
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Use an electric mixer, immersion mixer, or potato masher to blend with 2 tablespoons butter or ghee, and season to taste with additional salt and pepper.
Which camp are you in? Sweet potato or white?
Inspiring (sweet potato good) welcome,
Angela
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