Description
A creamy and delicious vegan mashed sweet potato recipe made in the Instant Pot, perfect as a comforting side dish.
Ingredients
Scale
- 2 pounds sweet potatoes, peeled and chopped into 1-inch pieces
- 1 cup water
- 1/4 cup plain, unsweetened almond milk or any type of milk
- 4 tablespoons vegan butter – I used Earth Balance
- 2 tablespoons maple syrup – real maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
Instructions
- Place peeled and cut sweet potatoes into the bottom of the Instant pot.
- Pour in the water, secure the lid, and make sure the pressure release valve is set to ‘sealing’.
- Set the Instant Pot to ‘Manual Mode’ for 10 minutes. The Instant Pot will take a few minutes to heat up and will then start to count down 10 minutes.
- Once the cooking time is finished, either wait for the Instant Pot to automatically release the pressure or do it manually by carefully turning the release valve to the ‘venting’ position.
- Once all of the pressure is released, which takes 30-60 seconds, you can carefully remove the lid.
- Drain and rinse the potatoes and return them to the Instant Pot or a large bowl.
- Use a large fork or potato masher to mash up the potatoes, then fold in the butter.
- Add in the milk, maple syrup, cinnamon, and salt, and stir to combine. Make sure to mash them while they are nice and hot and do not overmix them.
- Serve warm and enjoy!
Notes
- For a creamier texture, add more almond milk.
- This recipe can also be made with regular milk if not following a vegan diet.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg