Damn Delicious

Instant Pot Sweet Potato Casserole

Instant Pot Sweet Potato Casserole - You can easily make this ahead of time; bake when ready to serve with toasted marshmallows + a pecan streusel topping!

You can easily use this Sweet potato casserole recipe ahead of time; bake when ready to serve with toasted marshmallows + a pecan streusel topping!

Sweet Potato Casserole

Sweet potato casserole. A low-key guilty pleasure of mine during the holidays.

No wait, it’s really the slightly burnt, crispy mini marshmallows and the crunchy, buttery, sweet pecan streusel on top with just the tiniest bit of mashed sweet potato in the mix. Yup, that’s what we’re looking for here.

And with the help of the pressure cooker, your sweet potatoes will be ready to be mashed in just 8 minutes (no pre-boiling, no nothing), leaving you free valuable oven and stovetop space as you prep for the rest of your holiday dishes.

Sweet Potato Casserole

You can also prep your mashed sweet potato mixture the night before, leaving you to top it off with the streusel topping and mini marshmallows right before baking, probably when your turkey leaves the oven to rest.

Simply take it out of the fridge and bake. The potatoes will be wonderfully warm and tender, leaving you the aroma of all that cinnamon-pecan-Fall-chunky-sweater-weather heaven.

Sweet Potato Casserole

Instant Pot Sweet Potato Casserole

You can easily make this ahead of time; bake when ready to serve with toasted marshmallows + a pecan streusel topping!

30 minutes1 hour 10 minutes

Ingredients:

  • 5 pounds sweet potatoes, peeled and chopped
  • 1 cup water
  • 3/4 cup coarsely chopped pecans
  • 10 tablespoons unsalted butter, melted and divided
  • 3/4 cup brown sugar, divided
  • 1/2 cup plus 1 tablespoon all-purpose flour
  • Kosher salt
  • 2 large eggs, lightly beaten
  • 1/3 cup whole milk
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 cup miniature marshmallows

Directions:

  1. Add sweet potatoes and water to a 6-qt Instant Pot®. Select manual setting; adjust pressure to high, and set time for 8 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  2. In a medium bowl, combine pecans, 5 tablespoons butter, 1/4 cup brown sugar, flour and 1/2 teaspoon salt; place in the refrigerator.
  3. Remove potatoes from the Instant Pot® and drain excess liquid before returning the potatoes to the pot. Using a potato masher, mash potatoes until smooth.
  4. Stir in remaining 5 tablespoons butter, remaining 1/2 cup brown sugar, eggs, milk, orange zest, vanilla, cinnamon and 3/4 teaspoon salt.
  5. Preheat oven to 350 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
  6. Spread potato mixture into the prepared baking dish; sprinkle with pecan mixture. Place into oven and bake until almost set, about 40 minutes. Sprinkle with marshmallows; continue to bake for an additional 10-15 minutes, or until marshmallows are golden brown.
  7. Serve immediately.

Notes:

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Leave a Review

Your email address will not be published. Required fields are marked *

6 comments

  1. This may be a dumb question but for step #4 to we add that to the mashed sweet potatoes? Thanks!

  2. Rated 5 out of 5

    This recipe was amazing. I left out the orange zest because I didn’t  have any. This was so much better than using canned yams .  I used sweet potatoes. Thank you for the yummy recipe.

  3. Rated 5 out of 5

    My first attempt at making a sweet potato casserole. Total victory. My family loved it. I opted out of seconds for steak (which was also delicious), for more sweet potato casserole.

  4. Rated 5 out of 5

    You’re doing really great things. I always follow you. Thank you.

  5. Rated 5 out of 5

    This recipe was a HUGE hit with my family at Thanksgiving. The layers of flavor were incredible! I subbed the tsp of Orange Zest for 1/2 tsp of Orange extract without issue. Delish!!