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An overhead shot of a a hand scooping vegan and paleo Instant Pot Mashed Sweet Potatoes from a black bowl.
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4.88 from 16 votes

Instant Pot Mashed Sweet Potatoes (Vegan, Paleo, Whole30)

This spicy, sweet, and savory Instant Pot Mashed Sweet Potatoes recipe that can be made in 30 minutes from start to finish! Perked up with a dash of cayenne pepper, lime juice, and fresh cilantro—this vegan, Whole30, and paleo mash goes well with everything!
Prep Time10 minutes
Cook Time20 minutes
Course: Side Dish
Cuisine: American
Keyword: gluten-free, Instant Pot, nom nom paleo, nomnompaleo, paleo, Thanksgiving, Vegan, Whole30
Servings: 6
Author: Michelle Tam

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

Instructions

  • 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!

Video

Notes

Stovetop instructions:
  1. Dump the sweet potatoes, garlic, coconut milk, and salt in a large saucepan.
  2. Bring to a boil over medium heat, stirring occasionally. Then, turn down the heat to maintain a simmer.
  3. Cover and cook for 40 to 50 minutes or until the sweet potato pieces are easily pierced with a fork.
  4. Add in the cayenne pepper and lime juice. Blitz with an immersion blender or mash with a potato masher until smooth. Taste and add more salt if needed. Mix in the cilantro.
Make-Ahead Instructions & Storage:
  • If you are making this ahead, don’t add the cayenne pepper, lime juice, and cilantro until you reheat it.
  • Store in the fridge in a sealed container for up to 4 days or in the freezer for up to 4 months.

Nutrition

Calories: 170kcal | Carbohydrates: 32g | Protein: 3g | Fat: 4g | Fiber: 5g | Sugar: 6g