Instant Pot Mashed Sweet Potatoes (Vegan, Paleo, Whole30)
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 pounds sweet potatoes peeled and cut into 1-inch cubes (use orange flesh sweet potatoes)
- 2 garlic cloves minced
- 1 teaspoon Diamond Crystal kosher salt
- ½ cup full-fat coconut milk or another dairy-free milk
- ¼ teaspoon cayenne pepper
- 1 tablespoon freshly squeezed lime juice
- 2 tablespoons minced cilantro or minced chives
Method
- Plop the sweet potatoes, minced garlic, salt, and coconut milk in the metal insert of an Instant Pot or electric pressure cooker.
- Lock the lid and program the Instant Pot to cook for 10 minutes under high pressure.
- When the sweet potatoes are done cooking, release the pressure immediately.
- Add in the cayenne pepper and lime juice.
- Blitz the vegetables with an immersion blender or mash with a potato masher until smooth. Taste and add more salt if needed.
- Mix in the cilantro (or chives for you cilantro haters) and serve!