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featured instant pot sweet potato casserole.

Instant Pot Sweet Potato Casserole Recipe

Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6
Calories: 388kcal
Author: Becky Hardin
Free up your oven this Thanksgiving and make your sweet potato casserole in your Instant Pot. Ready to serve in 30 minutes, creamy mashed sweet potatoes are topped with marshmallows and pecans.
Print Recipe


  • pounds sweet potatoes
  • cups water
  • 3 tablespoons unsalted butter
  • cup brown sugar firmly packed
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon kosher salt
  • 3 tablespoons heavy cream
  • 1 large egg lightly beaten
  • cups mini marshmallows
  • ¼ cup toasted chopped pecans optional


  • Scrub the sweet potatoes and cut them in half. Pour 1½ cups of water into the Instant Pot and place the trivet in the bottom. Spread the sweet potatoes on top.
    2½ pounds sweet potatoes, 1½ cups water
    halved sweet potatoes in an instant pot.
  • Secure and seal the lid. Cook the sweet potatoes on Manual High pressure for 18 minutes. When the time is up, perform a Quick Release of the pressure. When the pin drops, carefully remove the lid.
  • Remove the sweet potatoes to a cutting board and discard the water from the inner pot. When the potatoes are cool enough to be handled, slip the skins off and transfer them to a large mixing bowl. Mash them until smooth, then cool slightly.
    mashed sweet potatoes in a glass bowl with a potato masher.
  • Press Sauté on the Instant Pot. Add the butter. Once the butter melts, stir in the brown sugar, maple syrup, vanilla, cinnamon, ginger, and salt and simmer for 2 minutes, until melted.
    3 tablespoons unsalted butter, ⅓ cup brown sugar, 2 tablespoons pure maple syrup, 1 teaspoon pure vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon kosher salt
    brown sugar mixture in an instant pot.
  • To the mashed sweet potatoes, add the egg and heavy cream and mix well. Transfer this mixture into the inner pot. Cook for 1-2 minutes, stirring constantly, until heated through. Press Cancel.
    1 large egg, 3 tablespoons heavy cream
    mashed sweet potatoes in a glass bowl with a spoon.
  • Top with marshmallows and cover for 2-3 minutes, until they melt slightly (or use a kitchen torch to brown them). Top with pecans and serve.
    1½ cups mini marshmallows, ¼ cup toasted chopped pecans
    mini marshmallows in an instant pot.
  • Optional: Prior to serving, transfer the sweet potato casserole filling from the Instant Pot to a 1-quart casserole dish. Top with marshmallows and pecans and bake at 350°F for 20-30 minutes, until melted and browned.



  • If making ahead of time, let cool fully before storing.
  • Pecans are traditionally used, but walnuts work great too for the topping.
  • You can keep the casserole warm in the Instant Pot for up to one hour.


Calories: 388kcal | Carbohydrates: 66g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 329mg | Potassium: 710mg | Fiber: 6g | Sugar: 31g | Vitamin A: 27141IU | Vitamin C: 5mg | Calcium: 94mg | Iron: 2mg