Original Post: https://www.evolvingtable.com/instant-pot-sweet-potato/
Instant Pot Sweet Potatoes Recipe
These Instant Pot Sweet Potatoes come out fluffy and caramel-sweet with no foil, no oil, and no sticky oven drips. Add a cup of water, poke them with a fork, and use our cook time chart by size so they turn out perfectly tender every time.
Servings: 4 servings
Equipment
- Instant Pot 6-quart
- Steamer basket or trivet
Ingredients
- 4 medium sweet potatoes about ½ pound each, scrubbed clean
- 1 cup cold water
Instructions
- Scrub the sweet potatoes clean and pat them dry. Using a fork, poke holes in each sweet potato 5 to 6 times.4 medium sweet potatoes
- Pour the cold water into a 6-quart Instant Pot. Place a trivet or steamer basket inside and arrange the sweet potatoes on top.4 medium sweet potatoes, 1 cup cold water
- Cover with the lid, make sure the pressure release valve is set to sealing, and cook on high pressure for 16 to 18 minutes for medium (about 8 ounce) potatoes. Cook small potatoes (6 ounces or less) for 12 to 15 minutes and large potatoes (12 ounces or more) for 20 to 22 minutes.
- When the timer goes off, let the sweet potatoes sit in the Instant Pot for a 10-minute natural pressure release. Carefully turn the valve to venting to release any remaining pressure before opening the lid.
- Slice each sweet potato open and fluff the insides with a fork. Serve with a bit of butter and salt, or stuff with your favorite toppings and enjoy!
Notes
- Cook time by size: Small (6 ounces or less) takes 12 to 15 minutes, medium (about 8 ounces) takes 16 to 18 minutes, and large (12 ounces or more) takes 20 to 22 minutes on high pressure. Every size gets a 10-minute natural release.
- Pick similar sizes: Choose sweet potatoes that are close in size so they all finish together. If they vary, set the time for the biggest one.
- Don’t skip the water or trivet: The water creates the steam (and prevents a burn error), and the trivet keeps the potatoes out of the liquid so they don’t get soggy.
- Make ahead: Cook them 1 to 2 days before you need them and keep them in the fridge.
- Storage: Keep leftover sweet potatoes in an airtight container in the refrigerator for 4 to 5 days.
- Freezing: Wrap cooked sweet potatoes tightly and freeze for up to 3 months. The flesh gets softer and a little watery after thawing, so frozen ones are best for mashing, purées, or casseroles.
- Reheat: Warm them back up in the oven or the microwave.
Nutrition
Calories: 195kcal | Carbohydrates: 45g | Protein: 3g | Sodium: 127mg | Potassium: 764mg | Fiber: 6g | Sugar: 9g | Vitamin A: 32175IU | Vitamin C: 5.4mg | Calcium: 68mg | Iron: 1.4mg
