Instant Pot Maple Chipotle Mashed Sweet Potatoes

These Instant Pot Maple Chipotle Mashed Sweet Potatoes are an elegant side dish for Thanksgiving or Christmas, but are great as a side dish for a weeknight dinner. A little sweet and a little spicy, these mashed sweet potatoes are fast and easy and made entirely in your electric pressure cooker.
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Course: Sides
Cuisine: American
Keyword: Autumn Recipes, Crockpot/Slow Cooker, Gluten Free, Holiday Recipes, Make Ahead, Mashed Sweet Potatoes, Vegetarian recipes, Winter Recipes
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 10 Servings
Calories: 236kcal


  • 3.5 pounds sweet potatoes 4-6 potatoes
  • 1 cup half and half or whole milk, or heavy cream
  • 1 tablespoon minced chipotle chiles in adobo sauce
  • 1 tablespoon adobo sauce from the can of chiles
  • 1/4 cup pure maple syrup
  • 4 tablespoons 1/2 stick unsalted butter
  • kosher salt and freshly ground black pepper
  • fresh thyme for garnish optional


  • Scrub your sweet potatoes.  No need to peel them as the peels come right off when they are cooked.
  • Add 1 cup of water to the instant pot and place the trivet in the pot. Put the sweet potatoes on the trivet.
  • Cook on high pressure for 15 minutes.  Allow to naturally release and then open the pot.  Don't let them sit in there much longer or they could over cook.
  • When cool enough to handle, remove the skins from the sweet potatoes.
  • Meanwhile, melt the butter in the instant pot, long with the half and half, chipotle pepper and maple syrup.
  • Add the sweet potatoes back into the pot.  Sweet potatoes can be mashed by hand with a potato masher or with an immersion blender for a smoother texture


Makes approximately 5 cups.
This recipe is easily adapted for those who don't have an instant pot.  Simply bake the sweet potatoes by pricking them with a fork and baking in the oven at 400 degrees Fahrenheit for 45-60 minutes. Melt the butter mixture in a small pot on the stove top.  Once baked, peel the skin off the sweet potatoes, add them to a large bowl with the butter mixture.  Then mash with a potato masher or immersion blender.
THIS is the Instant Pot I use.  (affiliate link)


Serving: 0.5cups | Calories: 236kcal | Carbohydrates: 39g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 426mg | Potassium: 585mg | Fiber: 5g | Sugar: 12g | Vitamin A: 456.5% | Vitamin C: 5% | Calcium: 8.5% | Iron: 5.9%
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
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