Instant Pot Sweet Potato Casserole

Finished sweet potato casserole.
Diana Rattray
Ratings
  • Total: 55 mins
  • Prep: 20 mins
  • Cook: 35 mins
  • Yield: 6 servings

If you're making a big holiday dinner, you might find you don't have enough oven space for the roast and all of the baked casseroles you have planned. This Instant Pot sweet potato is an excellent solution—not only does the versatile kitchen appliance cook sweet potatoes to the perfect tender texture, it can actually finish the casserole, topping and all. If you crave a crunchier texture, all you have to do is place your dish under the broiler for a few minutes.

Ingredients

  • 2 1/2 pounds sweet potatoes
  • 1/2 cup brown sugar (firmly packed)
  • 3 tablespoons half-and-half (or light cream)
  • 3 tablespoons butter (melted)
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground nutmeg
  • 1 large egg (lightly beaten)
  • For the Topping: 
  • 1/2 cup brown sugar (firmly packed)
  • 1 1/2 tablespoons butter (melted)
  • 1 1/2 tablespoons flour
  • 1/2 cup pecans (chopped)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for the Instant Pot sweet potato casserole.
    Diana Rattray
  2. Scrub the sweet potatoes and cut them into large pieces. There's no need to peel them. Place the trivet in the Instant Pot and arrange the cut-up sweet potatoes on it. Add 1 1/2 cups of water to the pot.

    sweet potatoes in the Instant Pot
    Diana Rattray
  3. Lock the lid in place and ensure the knob is set to "sealing." Choose the manual setting, high pressure, and set the time to 18 minutes.

    Set the knob to sealing.
    Diana Rattray
  4. When the time is up, release the pressure quickly and remove the lid.

    Place the sweet potatoes in the Instant Pot.
    Diana Rattray
  5. When the sweet potatoes are cool enough to handle, slip the skins off and transfer them to a large mixing bowl. Mash them lightly with a potato masher.

    Mash the cooked sweet potatoes
    Diana Rattray
  6. To the mixing bowl, add 1/2 cup of brown sugar, half-and-half, 3 tablespoons of melted butter, vanilla extract, cinnamon, kosher salt, nutmeg, beaten egg, and the cream. Beat with an electric mixer until smooth.

    Beat with the brown sugar, spices, and egg.
    Diana Rattray
  7. Grease an 8-inch casserole or baking dish (or one that will fit into the Instant Pot pan). Fold a 2-foot long piece of aluminum foil lengthwise into thirds. The foil strip serves as a sling, making it easier to remove the casserole from the Instant Pot.

    Grease the pan and make a foil strip/handle.
    Diana Rattray
  8. In a medium bowl, combine 1/2 cup of brown sugar with 1 1/2 tablespoons of melted butter, flour, and the chopped pecans. Mix with a fork until thoroughly combined. Spread the sweet potato mixture in the prepared casserole and top with the pecan mixture.

    Pecan Topping, Instant Pot Sweet Potato Casserole
    Diana Rattray
  9. Place the trivet in the Instant Pot inner pan and add 1 cup of water. Place the casserole in the center of the strip of foil and lower it onto the trivet.

    Sweet Potato Casserole in the Instant Pot
    Diana Rattray
  10. Fold the ends of the foil loosely over the casserole. Lock the lid in place and turn the knob to "sealing." Choose the manual setting, high pressure, and set the time to 15 minutes.

    Sweet Potato Casserole in the Instant Pot
    Diana Rattray
  11. When the time is up, do a quick release. Remove the lid and grasp the ends of the foil; lift the casserole out. If desired, place the casserole under the broiler for 2 to 4 minutes to caramelize the top and remove excess moisture.

  12. Serve the sweet potato casserole with your Thanksgiving feast.