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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
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.
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Ingredients

  • 2 ½ pounds sweet potatoes
  • 1 ½ 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
  • 1 ½ cups mini marshmallows
  • ¼ cup toasted chopped pecans optional

Instructions

  • Scrub the sweet potatoes and cut them in half. Pour 1 ½ cups of water into the Instant Pot and place the trivet in the bottom. Spread the sweet potatoes on top.
    2 ½ pounds sweet potatoes, 1 ½ cups water
    sweet potato halves in 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.
    cooked sweet potato halves in a glass bowl
  • 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 glass bowl
  • 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
    melted butter, sugar, and spices in 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 instant pot
  • 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.
    1 ½ cups mini marshmallows, ¼ cup toasted chopped pecans
    mini marshmallows on top of sweet potato casserole filling in 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.

Notes

  • 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.

Nutrition

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