Instant Pot Maple Chipotle Mashed Sweet Potatoes

Course Side Dish
Cuisine American
Keyword Mashed Sweet Potatoes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10 servings
Calories 229kcal
Author Meghan


  • 3.5 pounds sweet potatoes 4-6 potatoes
  • 1 cup half and half or whole milk, or heavy cream
  • 1 T minced chipotle chiles in adobo sauce
  • 1 T adobo sauce from the can of chiles
  • 1/4 cup pure maple syrup
  • 4 T 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 one 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: 229kcal | Carbohydrates: 38g | Protein: 3g | Fat: 7.5g