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–+ servings
instant pot mashed sweet potatoes

Instant Pot Mashed Sweet Potatoes

Course: Side Dish
Cuisine: Christmas, Comfort Food, Thanksgiving
Recipe Type: 90/10 1-2-3 Eat, 90/10 Dairy Free, 90/10 Freezer Meals, 90/10 Gluten Free, 90/10 Kid Friendly, 90/10 Paleo, 90/10 Regular, 90/10 Vegan, 90/10 Vegetarian, Instant Pot®
Author: Heidi Boortz
Servings : 6

Ingredients

  • 4 each sweet potato large

Instructions

Mashed Sweet Potatoes

  • Peel potatoes. Add 1 cup water to the bottom of an instant pot. Add trivet. Place peeled potatoes on top of trivet. Lock lid; set valve to sealing. Program for manual-high and 20 minutes. Allow for natural pressure release.
  • Remove potatoes and mash. I use an immersion blender, but a potato masher or even a fork will work also.

To Freeze

  • Add mashed potatoes to a freezer-safe container, in any quantity you desire. (I freeze them in 4 serving quantities in quart freezer bags.) Freeze.

To Heat After Freezing

  • remove from bag and place frozen potatoes in a microwave-safe dish. Cover and vent. Microwave on high 2 minutes. Stir. Microwave 2 minutes longer. Check. If they’re not hot enough, microwave on high in 30 sec increments, stirring after each increment, until they’ve reached desired temperature.


Notes

Variations:
Add 1 tablespoon unsalted butter per 4 potatoes before pureeing.
Add 1 tsp cinnamon and 1 Tablespoon pure maple syrup per 4 potatoes before pureeing.