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


1.Scrub your sweet potatoes. No need to peel them as the peels come right off when they are cooked.
2.Add 1 cup of water to the instant pot and place the trivet in the pot. Put the sweet potatoes on the trivet.
3.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.
4.When cool enough to handle, remove the skins from the sweet potatoes.
5.Meanwhile, melt the butter in the instant pot, long with the half and half, chipotle pepper and maple syrup.
6.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

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