2poundssweet potatoespeeled and sliced lengthwise or diced
¼cuplight brown sugar
3tablespoonsunsalted butter
1teaspoonpure vanilla extract
½teaspoonsalt
¼teaspoonground cinnamon
Instructions
Place a trivet and 1 cup of water into the stainless steel liner of the Instant Pot. Layer the sweet potatoes on top of the trivet.
1 cup water, 2 pounds sweet potatoes
Close the lid, set the valve to “sealing,” and press the manual (pressure cook) button. Adjust the time to 12 minutes (14 minutes if the sweet potatoes pieces are large).
After the time is up, allow the pressure to release naturally for 10 minutes before opening the valve to release any remaining pressure.
Use a spoon to remove the potatoes, then take out the trivet, and drain the water. Return the potatoes to the stainless steel liner. Use a potato masher or a hand mixer to mash the potatoes.
Add the brown sugar, butter, vanilla, salt, and cinnamon. Stir to combine.
¼ cup light brown sugar, 3 tablespoons unsalted butter, 1 teaspoon pure vanilla extract, ½ teaspoon salt, ¼ teaspoon ground cinnamon
Serve hot with extra butter and a sprinkle of cinnamon and brown sugar for garnish.
Scroll up and see the post for tips, variations, FAQs, and storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of about ¾-cup of mashed sweet potatoes. Actual calories will vary.*For more information and tips, please refer to the post.