Need a last minute Thanksgiving side dish that is traditional and yet a little bit unexpected? These creamy whipped yams are both sweet and savory. They are made with vegan cream cheese, a touch of maple syrup, pumpkin pie spice, salt and pepper. Sounds like a unique combination, I know. But these powers combined make for an irresistible spin on yams. They are whipped to perfection with a hand mixer for that perfect cloudy, fluffy texture that everyone loves.
You can boil them on the stovetop, or to speed things up and save space you can quickly prep them in your Instant Pot (affiliate link) in 15 minutes. No need to peel or chop the yams either! After they cook in the Instant Pot, allow them to cool until you can handle them, then cut in half and the skin will peel right off. Then, simply add to a mixing bowl and combine with the cream cheese, maple syrup, pumpkin pie spice, salt and pepper.
Whip them using a hand mixer and you are good to go. So quick and easy!
You can garnish them with diced chives, freshly ground black pepper or a sprig of thyme if desired.
This dish is vegan, dairy-free, soy-free, refined sugar-free, nut-free and gluten-free which makes it wonderful for serving a crowd with varied food allergies or food sensitivities.
Instant Pot Whipped Sweet Potatoes
- Total Time: 19 mins
- Yield: 6-8 1x
Description
These whipped sweet potatoes are so light and fluffy. They have a decadent cream cheese flavor that is enhanced by pumpkin pie spice, maple syrup, salt and a touch of pepper. These flavors work so well together. This would make the perfect simple and easy holiday side dish that doesn’t require any peeling or chopping. And, best of all, it doesn’t take up any room on your stovetop or in your oven!
Ingredients
- 5 sweet potatoes (~ 3 pounds) (no need to peel or chop!)
- 4 ounces Daiya Plain Cream Cheeze Style Spread
- 1 tablespoon maple syrup
- 1/2 teaspoon fine salt
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon ground black pepper
Instructions
- Add sweet potatoes to the steamer basket in your Instant Pot. Add 1 cup of water and secure lid. Valve should be on sealed. Cook on manual high pressure for 15 minutes. When cooking is complete, manual release and use tongs to transfer the sweet potatoes to a cutting board. Slice through each lengthwise with a knife.*
- Allow the sweet potatoes to cool until you can safely handle them. Peel the skin off and discard.
- Place the sweet potato flesh in a large mixing bowl and add Daiya Plain Cream Cheeze Style Spread, maple syrup, salt, pumpkin pie spice and pepper. Taste and adjust seasonings to your liking.
- Transfer the mixture to a serving dish and serve hot. Garnish with freshly ground black pepper, fresh thyme sprigs and/or chopped fresh chives if desired.
Notes
* The knife should slide through very easily. If not, return to the Instant Pot to cook for another minute or two.
- Prep Time: 4 mins
- Cook Time: 15 mins
This post is sponsored by Daiya. All opinions are my own.
Fabulous!! Didn’t realize how easy mashed sweet potatoes are to make. I didn’t have cream cheese so I subbed vegan margarine. Will definitely make again.
Thank you so much, Lucy! Next time you could also substitute cashew cream for the vegan cream cheese for a similar consistency. I’m sure it was good with the vegan margarine as well! Happy early Thanksgiving! Best, Elaine