Instant Pot Vegan Mashed Sweet Potatoes with Garlic and Rosemary. A quick, easy and healthy side dish that everyone will love!
It’s time to face the music. Fall is here. Like really here. It’s legit chilly in the mornings and the heat is only in the sun for the most part. I was holding on HARD to summer. Boycotting all things pumpkin and just not ready.
But, alas, it’s time. And, so begins another season of warm, cozy food which will appropriately include lots of casseroles, soups, stews and whatever I can make in my Instant Pot.
These Instant Pot Vegan Mashed Sweet Potatoes with Garlic and Rosemary are my way of making peace with the fact that Fall is here whether I like it or not.
Made in minutes and loaded with flavor, this is an easy peasy side dish that everyone will love. You can make a big batch at the beginning of the week and reheat them for lunches or dinners. You are going to love them!
Some other Instant Pot recipes you might like:
Instant Pot Black Bean Soup with Tomatoes
Instant Pot Red Lentil Soup with Butternut Squash
Instant Pot Andouille Sausage Stew
10-Minute Instant Pot Mashed Potatoes
How To Make Perfect Rice in the Instant Pot
Did you make this recipe? Please give it a star rating below!
Instant Pot Vegan Mashed Sweet Potatoes with Garlic and Rosemary. A quick, easy and healthy side dish that everyone will love!
- 1 cup water
- 1 pinch salt
- 3 pounds sweet potatoes peeled and cut into 2" x 2" pieces
- 6 medium cloves garlic
- 1 teaspoon kosher salt
- 15 to 20 turns freshly ground black pepper
- 3 T vegan butter
- pinch ground cinnamon
- 1/4 cup coconut milk (canned)
- 1/2 teaspoon fresh rosemary leaves finely chopped
- Silicone Steamer Basket Insert
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Peel sweet potatoes and cut into 2" x 2" pieces.
Peel garlic cloves and finely chop fresh rosemary leaves.
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Place sweet potato pieces into Instant Pot fitted with silicone steamer basket insert along with water, pinch of salt and whole garlic cloves.
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Place lid on and set to "SEALED". Set Instant Pot to Manual, Normal Pressure, 15 Minutes.
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As soon as cooking time is up, "QUICK RELEASE" pressure by turning the sealed valve. Remove lid and carefully remove steamed sweet pototoes to a large mixing bowl.
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Use a large fork or a potato masher to mash the sweet potatoes a bit. Add remaining ingredients (salt, freshly ground black pepper, vegan butter, pinch of cinnamon, coconut milk and finely chopped rosemary leaves) and continue mashing until desired texture is reached. Serve warm and Enjoy!
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I don’t have a steamer basket. Can I cook the potatoes in the pot with water, then dump out the water?
Do you have the metal insert that came with the IP that raises food up a bit? If you cook the potatoes directly in the water, they will become water logged.
What can i use instead of coconut milk? Is regular cows milk okay as I’m not vegan?
Any milk or non-dairy milk you want will work!
You sure can.
So I started making this and realized I didn’t have cinnamon like I thought so I found some pumpkin spice left over from another recipe and tossed it in instead.
Well, tastes just like pumpkin pie. So you know. There’s that. 😍
I bet that was good! Thanks for letting me know 🙂
Thanks for all these Awesome recipes
Do you have a recipe book?
Hi Norma! No, I don’t. I don’t have plans to write a cookbook anytime soon but I do have over 600 recipes for free here https://www.everydaymaven.com/healthy-recipes/