Following the traditional white-potato pressure cooker mash method (boiling and mashing in the cooking liquid) will get you a soggy sweet potato mash! That’s because sweet potatoes, though technically higher in starch than white potatoes, lack the white potato’s binding power to capture any extra liquid and turn it milky, creamy thickener.

I originally came up with this technique when I used sweet potatoes as part of a one-pot meal – slicing them in half ensures that they’re evenly cooked from tip to bulge.

When making only a mash, there is no need for a steamer basket – the bigger halves can be used as a support to keep the other halves out of the water. I was originally going to publish a fancier recipe and I tried various flavor combinations- including fresh-squeezed orange juice and ginger or whipping in a bit of unsweetened coconut milk and curry. But, I found that the more I “gilded the lily” the less I could actually taste the sweet potatoes. I opted for this very basic recipe that can be served as-is or serve as a blank canvas to your imagination.

Share your favorite sweet potato mash combinations in the comments, below!

Pressure Cooker Accessories Pr. Cook Time Pr. Level Open 6 L or larger none 10 min. High(2) Normal