Instant Pot Vegan Mashed Sweet Potatoes with Garlic and Rosemary

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 

3-Minute Instant Pot Kale

Instant Pot Red Lentil Soup with Butternut Squash

Instant Pot Andouille Sausage Stew

Instant Pot Hummus

10-Minute Instant Pot Mashed Potatoes

Instant Pot Beef Heart Chili

How To Make Perfect Rice in the Instant Pot

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Instant Pot Vegan Mashed Sweet Potatoes with Garlic and Rosemary

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

 

Instant Pot Vegan Mashed Sweet Potatoes with Garlic and Rosemary. A quick, easy and healthy side dish that everyone will love!

Course: Sides

Cuisine: American

Servings: 8

Calories: 204 kcal

Author: Alyssa Brantley

5 from 1 vote

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Ingredients

• 1 cup water
• 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

Instructions

PREP:

1. Peel sweet potatoes and cut into 2" x 2" pieces.

   Peel garlic cloves and finely chop fresh rosemary leaves.

COOK:

1. Place sweet potato pieces into Instant Pot fitted with silicone steamer basket insert along with water, pinch of salt and whole garlic cloves.

2. Place lid on and set to "SEALED". Set Instant Pot to Manual, Normal Pressure, 15 Minutes.

3. 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.

4. 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!

Nutrition Facts

Instant Pot Vegan Mashed Sweet Potatoes with Garlic and Rosemary

Amount Per Serving

Calories 204 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Saturated Fat 4g 20%

Sodium 410mg 17%

Potassium 626mg 18%

Total Carbohydrates 36g 12%

Dietary Fiber 5g 20%

Sugars 7g

Protein 3g 6%

Vitamin A 482.9%

Vitamin C 5.5%

Calcium 6.3%

Iron 7.8%

* Percent Daily Values are based on a 2000 calorie diet.

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