Instant Pot Sweet Potato Casserole
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Make this ahead of time! Bake when ready to serve with toasted marshmallows and pecan streusel topping!
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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 your valuable oven and stovetop real estate free and empty as you prep for the rest of your holiday dishes.
tips and tricks for success
- Sweet potatoes are not yams. Sweet potatoes and yams are used interchangeably but the two are different vegetables. Sweet potatoes are indeed sweeter than yams.
- Use cold water. Start with cold water in the Instant Pot. The starch in the potatoes will react to hot water immediately, resulting in uneven cooking and mealy potatoes.
- Drain the sweet potatoes. Nobody likes a watery sweet potato casserole. Drain the potatoes very well prior to mashing.
- Make ahead of time. Sweet potato casserole is another one of those holiday side dishes you can make ahead of time. Prep and cook the sweet potatoes in the Instant Pot the night before, assembling in the baking dish, and place in the fridge. Allow the sweet potato mixture to come to room temperature for about 15-30 minutes prior to baking.
what to serve with sweet potato casserole
Instant Pot Sweet Potato Casserole: Frequently Asked Questions
The eggs in the recipe work as a binder, but they can be omitted as needed, resulting in a little bit of a “looser” texture.
Walnuts would work very well here.
Yes! The sweet potatoes can be prepped and made in the Instant Pot the night before and placed in the fridge overnight.
Absolutely! Sweet potato casserole freezes very well without the topping. Once the sweet potatoes have been cooked in the Instant Pot, assembled in the baking dish and cooled completely, cover the casserole tightly with plastic wrap, then aluminum foil, freezing up to 3 months. To bake, thaw overnight in the fridge, adding the pecan mixture and baking as directed.
Instant Pot Sweet Potato Casserole
Ingredients
- 5 pounds sweet potatoes, peeled and chopped
- 1 cup water
- ¾ cup coarsely chopped pecans
- 10 tablespoons unsalted butter, melted and divided
- ¾ cup brown sugar, divided
- ½ cup plus 1 tablespoon all-purpose flour
- Kosher salt
- 2 large eggs, lightly beaten
- ⅓ cup whole milk
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 cup miniature marshmallows
Instructions
- 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.
- In a medium bowl, combine pecans, 5 tablespoons butter, 1/4 cup brown sugar, flour and 1/2 teaspoon salt; place in the refrigerator.
- 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.
- Stir in remaining 5 tablespoons butter, remaining 1/2 cup brown sugar, eggs, milk, orange zest, vanilla, cinnamon and 3/4 teaspoon salt.
- Preheat oven to 350 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
- 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.
- Serve immediately.
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This was my first attempt at the Insta pot and at sweet potato casserole – and I’m not over exaggerating when I say my life will never be the same Best SP casserole my family and I have ever had. And now I never have to worry about what to bring to get-togethers because this.is.it.! I did add a lot more marshmallows and pecans to the top and more ground cinnamon on top of those for even more yumminess.
P.S. I’m writing this post while eating the very last of said casserole … in bed … to make it even more magical. Get at it, people!