With Thanksgiving coming up I wanted to come up with a different way for people to enjoy sweet potatoes. We do love them candied as well, but we always want to try new things and not everybody likes them candied (lots of sugar, I get it!) This dish had to be a bit healthier but yet still delicious and so Instant Pot sweet potatoes and butternut squash is what I made and it is a hit.
I have made this dish a few times now and have it down to a science. There is no added sugar but the taste is amazing! There is a little bit of liquid at the bottom of the pot when they are done so if you decide to mash them, it might be a little too much liquid and you will want to drain some. We don’t mash them and use slotted spoon to remove them from the pot to a serving bowl. A lot of the excess liquid comes from the butternut squash.
I tried decreasing the liquid but you risk the burn warning with any less – trust me I know this! I tried decreasing from 1/2 cup to 1/3 cup. All was going well and the pin came up so I thought it worked. Just as it was about to start the timer, the burn warning came up. Oh no! I was able to make it work tho because I did a slow release and kept the lid on for about 8 minutes. They stilled turned out ok, but I don’t recommend 1/3 cup.
Making Instant Pot Sweet Potatoes and Butternut Squash
Ready to start some deliciousness? Here we go! It is so easy to make this and you will know exactly how long it will take to make – perfect to go along with your holiday dinner. I might have to get another Instant Pot for Thanksgiving so I can make my Instant Pot mashed potatoes as well since it is so much easier then boiling them.
This is pretty flexible and if you want to make a little more then go for it. I used 1/2 pound butternut squash and about 3 pounds of sweet potatoes.
Peel and cut up your sweet potatoes and squash. We actually purchased a half of a squash so it was peeled already. Be sure it isn’t dried out tho if you go that route. The sweet potatoes should be a large bite size and the squash just a little bigger then the sweet potatoes.
If you notice in the picture, our potatoes are closer to the size of the butter chunks and the squash is bigger. Squash cooks faster.
Pour the water over the veggies and then add the cinnamon and nutmeg. Butter goes on top in thin slices to evenly place it around.
Place the lid on and put the vent into the sealing position. Cook on high pressure for 4 minutes and do a manual release. I do a slow manual release where you toggle it (very carefully) until you get it to stay in a position where it is letting a little pressure out at a time:
Once the pressure is released, remove the lid and stir gently. The squash will be a little softer so be careful stirring. Remove and put into a serving bowl – enjoy!
Above our Instant Pot sweet potatoes and butternut squash was served with cheese stuffed meatloaf. Another favorite here in the house once the weather starts to cool!
What is your favorite side dish for the holidays?
Instant Pot Sweet Potatoes and Butternut Squash
- 3 lbs sweet potatoes peeled and cut
- ½ lb butternut squash peeled and cut
- ½ cup water
- 3 tbsp butter salted preferred
- ½ tsp cinnamon ground
- ¼ tsp nutmeg ground
- Cut the sweet potatoes and butternut squash up. The sweet potatoes should be large bite size and the squash larger then the potatoes – squash cooks faster.
- Pour water over the potato and squash mix
- Sprinkle with cinnamon and nutmeg, then top with butter sliced thinly to evenly place around.
- Place the lid on and set the vent to sealing.
- Press the high pressure/manual button (depending on your model IP on which button you have.) Adjust the time to 4 minutes.
- Once it is finished, do a manual release – I prefer to do a slow manual release.
- Gently stir and place in a serving dish. Enjoy!