Instant Pot Sweet Potato Casserole
Instant Pot Sweet Potato Casserole is a holiday favorite that your family will love! You don’t have to limit it to your holiday table, though - it’s now easy enough to make any time!
Servings: 6
Calories: 614kcal
Ingredients
- 5-7 large sweet potatoes
- 1 cup water
- 1/4 teaspoon salt
- 1/4 c. butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 c. white sugar
- 2 Tablespoon milk
Topping:
- 1/4 c. butter softened
- 3 Tablespoon all-purpose flour
- 3/4 c. brown sugar
- 1/2 c. pecans
Instructions
- Scrub sweet potatoes and cut off any bad parts.
- Place steaming rack in the bottom of the Instant Pot.
- Place sweet potatoes in a circle inside of the Instant Pot.
- Pour a cup of water in the Instant Pot.
- Close Lid and Valve.
- Cook on Manual/Pressure Cook, high pressure for 15 minutes, release naturally.
- Once pin has fallen, remove lid and cool.
- Pull skins off of sweet potatoes. These remove very easily once fully cooked. No need to peel them ahead of time.
- Place sweet potatoes with skins removed in large mixing bowl and add salt, butter, eggs, vanilla, cinnamon, sugar and milk.
- Stir, mash and/or mix with hand mixer until smooth.
- Place in 9x13 cake pan.
- Mix together topping.
- Put on top of sweet potato mixture.
- Bake in preheated oven at 350 degrees for 30 minutes or until topping is crisp and lightly browned.
Notes
1. Using the Instant Pot makes this recipe super simple to throw together.
2. Yes, you also use the oven, but your topping would not be crispy if you didn't.
2. Yes, you also use the oven, but your topping would not be crispy if you didn't.
Nutrition
Calories: 614kcal | Carbohydrates: 80g | Protein: 6g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 97mg | Sodium: 331mg | Potassium: 520mg | Fiber: 6g | Sugar: 54g | Vitamin A: 15952IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 2mg