Easy make ahead Whole30 Paleo Muffin Tin Sweet Potato Mash for quick weeknight meals that are perfect for meal prep and batch cooking. From freezer to table served in minutes ! Check out both Instant Pot and oven versions. No more watery and soggy Sweet Potato Mash !

From freezer to table in minutes Paleo Muffin Tin Sweet Potato Mash recipe that are quick, creamy, and delicious !

Creamy delicious Paleo Muffin Tin Sweet Potato Mash

Sometimes the most interesting (and practical) in-the-moment inventions happen when you are in a hurry or in my case – when you’ve run out of kitchen counter space.

Mashed sweet potato is a must-have dish in my household. It’s low in carbs and contains lots of vitamins, fiber, and will keep you full longer between meals.

In the quick video tutorial below I shared two methods – Instant Pot & Oven – to make Paleo Muffin Tin Sweet Potato Mash. I also added a simple twist to help you easily create variety. Be sure to hit the Play Button to check it out !

Instant Pot v.s. Oven Mashed Sweet Potato

There are pros and cons to each method. For Instant Pot, I love how simple it is to have the most soft and tender sweet potatoes ready in around 20 minutes. Scrub the potatoes clean, add them to the pot with some water and you are set and done. However, because of the size of the inner pot (and you don’t want to overstuff it), there is a limitation in which how many sweet potatoes can be fit into the pot in one setting.

For oven method, though it takes a bit longer time to prep and bake the potatoes, but 2 large sheet pans should give you plenty of potatoes that are fit to feed an army (or a house of hungry kids and husband :).

Freezer To Table Served In Minutes

You can easily create variety and sneak in vegetables like I did – blend with baby spinach to make a lovely natural green color sweet potato mash. It tastes creamy delicious and you won’t even detect there’s spinach in it except the color of course :))

Just remember that if you’d like to add colors to your mashed potatoes, the color will be more vibrant and transparent if you start with white-colored potatoes. I know it sounds duh…just want to be clear here. :))

Must-have: freezer to table in mins Paleo Muffin Tin Sweet Potato MashClick To Tweet

Blend it with full-fat coconut milk (use more for less dense consistency and vice versa) and store in pliable (silicon) muffin tin(s) in the freezer until they are solid. Pop them out of the muffin tin and store in large ziplock bags in the freezer until you are ready to use. Give a quick microwave reheat or melt a few in the fridge overnight before serving. Saves time, space, and no more soggy Sweet Potato Mash !

This is the most requested recipe from my dear Whole30-ers and now you know the secret to make this ridiculously simple Paleo Muffin Tin Sweet Potato Mash. Go ahead to try your version of lovely creations. Share it on social media and hashtag #IHeartUmami so I can see it ! And if you love my recipes be sure to give a 5-star rating and leave a comment below. I’d love to hear from you !

From freezer to table in minutes Paleo Muffin Tin Sweet Potato Mash recipe that are quick, creamy, and delicious !
From freezer to table in minutes Paleo Muffin Tin Sweet Potato Mash recipe that are quick, creamy, and delicious !

 

4.88 from 16 votes
From freezer to table in minutes Paleo Muffin Tin Sweet Potato Mash recipe that are quick, creamy, and delicious !
Print
Paleo Muffin Tin Sweet Potato Mash (Instant Pot & Oven methods)
Prep Time
5 mins
 

Easy make ahead Whole30 Paleo Muffin Tin Sweet Potato Mash for quick weeknight meals that are perfect for meal prep and batch cooking. From freezer to table served in minutes ! Check out both Instant Pot and oven versions. No more watery and soggy Sweet Potato Mash ! 

Course: Side Dish
Cuisine: American
Servings: 6 people
Calories: 209 kcal
Author: ChihYu
Ingredients
  • Sweet potatoes and/or yams pick similar size and shapes for even cook time.
  • Full-fat coconut milk 1 to 2 cans 14 oz./can
  • Coarse salt
  • Baby spinach optional, as much as you like. If you’d like to mix spinach to sweet potatoes
  • 1-2 tbsp Ghee melted
  • Tools: Silicon pliable muffin tin(s) & Large ziplock bags
Instructions
Oven Method
  1. Preheat oven to 400F. Scrub the sweet potatoes/yam clean and use a fork to poke/pierce them a few times all over the potatoes.
  2. Bake at 400F for 50 minutes or until the potatoes are soft when pierce/poke through with a fork. Set aside to cool then peel the skin away.
  3. Add full-fat coconut milk and little coarse salt. Blend in a food processor or blender until your desired creamy consistency. Add more milk for less dense consistency and vice versa. (You can also blend baby spinach and ghee with white color sweet potatoes to make it green !)
  4. Store: scope the mashed potatoes into silicon muffin tin(s) and store flat in the freezer until completely solid (overnight in general). Pop the frozen sweet potatoes out of muffin tin(s) and store them in large ziplock bags for easy storage. Store in the freezer until you are ready to use.

  5. Serving day: defrost overnight in the fridge or reheat in a microwave for quick serving day use !
Instant Pot Method:
  1. Scrub the sweet potatoes/yam clean. Place a steam rack inside of the instant pot and place sweet potatoes/yams in. Try not to overfill the pot. Leave a little gap between each potato to allow the steam to circulate through during cooking. If the potatoes are too large to fit into the pot, you can slice them in half.
  2. Add 1 cup of room temperature water. Close the lid. Seal the valve. Press - Manual - Adjust to 20 mins. When finished cooking, allow it to natural release pressure for 5 minutes then manual release. Once the potatoes are cool to touch, peel the skin away.
  3. Add full-fat coconut milk and little coarse salt. Blend in a food processor or blender until your desired creamy consistency. Add more milk for less dense consistency and vice versa. (You can also blend baby spinach and ghee with white color sweet potatoes to make it green !)
  4. Store: Scope the mashed potatoes into silicon muffin tin(s) and store flat in the freezer until completely solid (overnight in general). Pop the frozen sweet potatoes out of muffin tin(s) and store them in large ziplock bags for easy storage. Store in the freezer until you are ready to use.

  5. Serving day: defrost overnight in the fridge or reheat in a microwave for quick serving day use !
Nutrition Facts
Paleo Muffin Tin Sweet Potato Mash (Instant Pot & Oven methods)
Amount Per Serving
Calories 209 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 7g 35%
Cholesterol 6mg 2%
Sodium 69mg 3%
Potassium 822mg 23%
Total Carbohydrates 28g 9%
Dietary Fiber 4g 16%
Sugars 8g
Protein 3g 6%
Vitamin A 544%
Vitamin C 39.3%
Calcium 7.9%
Iron 14.6%
* Percent Daily Values are based on a 2000 calorie diet.

FOLLOW I HEART UMAMI ON INSTAGRAM and show us what you’re cooking in your kitchen !

Tag @Iheartumami.ny and hashtag #IHeartUmami

Make these for dinner !

Easy make ahead Whole30 Paleo Muffin Tin Sweet Potato Mash for quick weeknight meals that are perfect for meal prep and batch cooking. From freezer to table served in minutes ! Check out both Instant Pot and oven versions. No more watery and soggy Sweet Potato Mash ! Click in to find out more !
%d bloggers like this: