Mashed Purple Sweet Potatoes Recipe

These Instant Pot Mashed Purple Sweet Potatoes are so vibrant and colorful, that you immediately feel like eating them. These are creamy, nutritious, and come together in under 50 minutes (vegetarian, gluten-free).

5 from 1 vote

Mashed Purple Sweet Potatoes Recipe

These Instant Pot Mashed Purple Sweet Potatoes are so vibrant and colorful, that you immediately feel like eating them. These are creamy, nutritious, and come together in under 50 minutes.

Prep Time10

Cook Time40

Total Time50

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: people

Author: Neha Mathur

Ingredients

2 pounds purple sweet potatoes 1 kg, peeled and cubed
4-6 cloves garlic peeled
1 teaspoon salt
¾ cup water or vegetable broth or chicken broth
3 tablespoons extra virgin olive oil
3 tablespoons butter salted or unsalted, at room temperature
½ cup sour cream at room temperature
¼ cup cream cheese ar room temperature

US Customary - Metric

Instructions

Cook The Purple Sweet Potatoes

Add the purple sweet potato cubes to the instant pot along with garlic cloves, salt, and water.
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 sweet potatoes to the serving bowl. Top with a dollop of butter and serve hot.

Video

Notes

You can leave the skin of the sweet potatoes on if you like the earthy flavor, but if you like them creamy, then peel the skin.

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

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.

I made this recipe in my 3-quart instant pot. If doubling or tripling the recipe, use a 6-quart instant pot. The cooking time will remain the same.

Add some milk if the sweet potatoes look dry.

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