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    Whisk Affair » Recipes » Meal Type » Side Dish » Instant Pot Mashed Purple Sweet Potatoes

    Published: Jan 5, 2022 | Last Updated On: Jan 6, 2022 by Neha Mathur

    Instant Pot Mashed Purple Sweet Potatoes

    32 shares
    Jump to Recipe

    These Instant Pot Mashed Purple Sweet Potatoes are so vibrant and colorful, you immediately feel like eating them. These are creamy, nutritious, and come together in 30 minutes.

    Here are some more sweet potato recipes that you may like – Chicken Sweet Potato Soup, Sweet Potato Hummus, Oven Roasted Sweet Potato Wedges, Thai Sweet Potato Curry, and Instant Pot Sweet Potatoes.

    Mashed purple sweet potato served in a bowl.
    Jump to:
    • About This Recipe
    • Purple Sweet Potato Health Benefits
    • Ingredients
    • How To Make Mashed Purple Sweet Potatoes
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About This Recipe

    Give your regular sweet potato mash a vibrant and beautiful twist with these one-pot mashed purple sweet potatoes. These are nutritious, comforting, and make for an incredible side dish.

    This purple sweet potato mash has a mild candy-sweet taste to it and is much sweeter than regular mashed sweet potatoes. They have a very unique flavor, which will surely satiate your taste buds.

    I have used my classic recipe to make Instant pot Garlic Mashed Potatoes and adapted it for purple sweet potatoes in place of regular potatoes. Purple sweet potatoes are drier than orange sweet potatoes so I increased the quantity of a few ingredients to make sure they turn out perfectly creamy.

    Serve it as a side dish topped with some butter and crushed nuts on top. The beautiful deep purple color will surely make your meal look even better.

    This dish is a great addition to the Thanksgiving table too.

    Purple Sweet Potato Health Benefits

    Purple sweet potatoes are surely appealing to look at, but along with that vibrant purple color they are also loaded with many nutrients.

    They are very low in fat and carbohydrates and rich in Vitamin A, Vitamin C, and fiber. Due to rich fiber content and less fat, they are great to include in your weight loss diet, as they will keep you full for longer.

    They are rich in antioxidants, making them great for your skin, eyes, and overall health.

    They are also a great source of calcium and potassium.

    Ingredients

    Mashed purple sweet potatoes ingredients.

    Purple Sweet Potatoes – You can select any variety of purple sweet potatoes you can find. They basically come in 3 varieties – Okinawan, Molokai, and Stokes.

    The most commonly found purple sweet potato would be stokes or Japanese purple sweet potatoes, which are dense, a little dry, and less sweet than the other varieties.

    You can either find them in Asian markets, farmers markets, or organic vegetable sections of whole foods and trader joes.

    Olive Oil – Go for good quality extra virgin olive oil for the best taste.

    Butter, Sour Cream, and Cream Cheese – The addition of these 3 ingredients makes the sweet potato mash rich and creamy. You can use unsalted butter or salted butter, it’s totally up to you.

    Garlic – Fresh garlic makes everything taste even better.

    You can also add some heavy cream to make the purple potato mash richer and creamier.

    How To Make Mashed Purple Sweet Potatoes

    Preparation

    Wash 2 pounds (1 kg) of purple sweet potatoes well and peel them using a vegetable peeler.

    Note – You can leave the purple skin on if you like the earthy flavor, but if you like them creamy, then peel the skin.

    Cut the purple sweet potatoes into ½-inch cubes. Make sure the cubes are equal in size for even cooking. You can also slice the sweet potatoes into ½ inch thick round slices.

    Tip – Keep the sweet potato cubes soaked in water until ready to use otherwise they will become black in color due to oxidation. I prefer to peel and cube them just before cooking.

    Peel 4-5 garlic cloves and gather the remaining ingredients.

    It’s better if the butter, cream cheese, and sour cream are at room temperature for easy mixing.

    Cook The Purple Sweet Potatoes

    Add the sweet potato cubes to the instant pot along with 4-6 whole peeled garlic cloves, 1 teaspoon salt, and ¾ cup water.

    Tip – You can replace water with vegetable or chicken stock for added flavor.

    Cubed purple sweet potatoes.
    Purple sweet potatoes, water, garlic and salt added to the instant pot.

    Put the lid on the instant pot and close it well.

    Lid closed.

    Set the valve to the sealing position. Press PRESSURE COOK and set the timer to 12 minutes at high pressure. 

    Timer set to 12 minutes at high pressure.

    The instant pot will take some time (approx 10-12 minutes) to build the pressure and start the timer.

    Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure by moving the valve to the venting position. Use a spoon or a kitchen towel to move the valve to avoid steam burn.

    Once the pressure is released, open the lid.

    Cooked sweet potatoes.

    Mash the Purple Sweet Potatoes

    Mash the sweet potatoes using a potato masher or an electric hand mixer. There is no need to drain the water.

    Mashing teh sweet potatoes using a potato masher.
    Mashed purple sweet potatoes.

    Add 3 tablespoon extra virgin olive oil, 3 tablespoon salted butter, ½ cup sour cream, and ¼ cup cream cheese to the pot and mash until the potatoes are smooth and creamy and everything is mixed well. Check for salt and add more if required.

    Olive oil, butter, cream cheese and sour cream added to the pot.
    Everything mixed well.

    Transfer the mashed purple sweet potatoes to the serving bowl. Top with a dollop of butter and serve hot.

    Tip – If you are making these for a get-together, then press the KEEP WARM setting of the instant pot and let the mashed potatoes be there for up to 3-4 hours. This way you can make them beforehand, but they will be ready to serve when the dinner is served.

    Ready mashed purple sweet potatoes.

    Frequently Asked Questions

    How to make these in a traditional pressure cooker?

    To make this recipe is a traditional pressure cooker, cook the purple sweet potatoes cubes with garlic, salt, and water in a cooker for 4 whistles on high heat. Remove the cooker from heat and let the pressure release naturally. Then add the remaining ingredients and mash well.

    How to make a vegan version?

    To make vegan purple potatoes mash, skip adding dairy butter, sour cream, and cream cheese. Replace them with vegan butter and coconut milk.

    Serving Suggestions

    This purple sweet potato mash serves as a great side dish with grilled chicken, fish, grilled or sautéed veggies, or any curry and rice combination.

    You can top them with some butter and crushed nuts. You can also top them with some coconut oil and finish off with flaky sea salt.

    To make a sweeter version, drizzle some maple syrup on top and sprinkle crushed pecans. This version is perfect for Thanksgiving or holiday meals.

    Storage Suggestions

    These mashed potatoes taste best when served warm, right out of the instant pot.

    But if you have leftovers, then store them in an airtight container in the refrigerator for 3-4 days. Add some milk before storing them as they will thicken once refrigerated. Add some more milk before re-heating if they have still gotten thick and dry.

    You Might Also Like

    • Zucchini Stir Fry
    • Melting Potatoes
    • Hibachi Vegetables
    • Turmeric Rice

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    These Mashed Purple Sweet Potatoes are so vibrant and colorful, you immediately feel like eating them. These are creamy, nutritious, and come together in 30 minutes.

    Instant Pot Mashed Purple Sweet Potatoes Recipe

    These Mashed Purple Sweet Potatoes are so vibrant and colorful, you immediately feel like eating them. These are creamy, nutritious, and come together in 30 minutes.
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: American, Continental
    Diet: Vegetarian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 6 people
    Calories: 259kcal
    Author: Neha Mathur

    Ingredients 

    • 2 pound purple sweet potatoes (1 kg, peeled and cubed)
    • 4-6 cloves garlic (peeled)
    • 1 teaspoon salt
    • ¾ cup water
    • 3 tablespoons extra virgin olive oil
    • 3 tablespoons salted butter (at room temperature)
    • ½ cup sour cream (at room temperature)
    • ¼ cup cream cheese (ar room temperature)
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    Instructions

    Preparation

    • Wash the purple sweet potatoes well and peel them using a vegetable peeler.
    • Note – You can leave the skin on if you like the earthy flavor, but if you like them creamy, then peel the skin.
    • Cut the purple sweet potatoes into ½-inch cubes. Make sure the cubes are equal in size for even cooking. You can also slice the sweet potatoes into ½ inch thick round slices.
    • Tip – Keep the sweet potato cubes soaked in water until ready to use otherwise they will become black in color due to oxidation. I prefer to peel and cube them just before cooking.
    • Peel 4-5 garlic cloves and gather the remaining ingredients.
    • It’s better if the butter, cream cheese, and sour cream are at room temperature for easy mixing.

    Cook The Purple Sweet Potatoes

    • Add the purple sweet potato cubes to the instant pot along with garlic cloves, salt, and water.
    • Tip – You can replace water with vegetable or chicken stock for added flavor.
    • Put the lid on the instant pot and close it well.
    • Set the valve to the sealing position. Press PRESSURE COOK and set the timer for 12 minutes on high pressure. 
    • The instant pot will take some time (approx 10-12 minutes) to build the pressure and start the timer.
    • Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure by moving the valve to the venting position. Use a spoon or a kitchen towel to move the valve to avoid steam burn.
    • Once the pressure is released, open the lid.

    Mash the Purple Sweet Potatoes

    • Mash the sweet potatoes using a potato masher or a hand blender. There is no need to drain the water.
    • Add extra virgin olive oil, butter, sour cream, and cream cheese to the pot and mash until the potatoes are smooth and creamy and everything is mixed well. Check for salt and add more if required.
    • Transfer the mashed purple sweet potatoes to the serving bowl. Top with a dollop of butter and serve hot.

    Video

    https://www.youtube.com/watch?v=aWTsr1UgSds

    Notes

    I made this recipe in my 6 quarts Instant Pot. If you have a bigger one, you can double the recipe.
    Add some milk if the sweet potatoes look dry.
    If you want a strong garlic flavor, you can saute some smashed garlic cloves in butter and olive oil until they are slightly browned, and then add the purple sweet potatoes. You can also add roasted garlic in place of raw garlic for a more prominent garlic flavor.
    You can also use herbs like rosemary or thyme to flavor these mashed potatoes.
    To make these more creamy and cheesy, add ¼ cup of grated parmesan or cheddar cheese. You can also add some ranch dressing to them.
    If sour cream is not available, you either use only cream cheese or add some milk in place of it. This is a very forgiving recipe. Play around with ingredients that are available.
    You can add greek yogurt instead of sour cream to make these potatoes a little healthier 🙂
    All the ingredients added to the potatoes must be at room temperature or better still warm for better absorption by potatoes.
    If you are making these for a get-together, then press the KEEP WARM setting of the instant pot and let the mashed potatoes be there for up to 3-4 hours. This way you can make them beforehand, but they will be ready to serve when the dinner is served.

    Nutrition

    Calories: 259kcal | Carbohydrates: 32g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 544mg | Potassium: 545mg | Fiber: 5g | Sugar: 7g | Vitamin A: 21754IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 1mg
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