If you’re craving a cozy, comforting dish that’s bursting with warmth and a hint of sweetness, the Instant Pot Sweet Potato Casserole Recipe is exactly what you need. This incredible casserole perfectly balances creamy mashed sweet potatoes with rich maple syrup, cozy spices, and the irresistible, gooey marshmallow topping—all coming together in a snap thanks to the magic of the Instant Pot. Whether it’s a holiday gathering or a special weeknight treat, this recipe brings vibrant color and homestyle flavor to your table without the fuss.
Ingredients You’ll Need
The beauty of this Instant Pot Sweet Potato Casserole Recipe lies in its simplicity. Each ingredient plays a starring role, contributing essential flavors, textures, and a burst of natural sweetness that makes this dish shine. With just a handful of staples, you’ll be whipping up a showstopping casserole that tastes like it took hours.
- 2½ pounds sweet potatoes: The creamy, naturally sweet base that’s full of vibrant orange color and nutrients.
- 1½ cups water: This steams the sweet potatoes perfectly in the Instant Pot to tender bliss.
- 3 tablespoons unsalted butter: Adds richness and smoothness to the mash.
- â…“ cup brown sugar (firmly packed): Deep caramel notes that enhance the natural sweetness beautifully.
- 2 tablespoons pure maple syrup: A warm, earthy sweetness that layers complexity.
- 1 teaspoon pure vanilla extract: Brightens the overall flavor with a delicate aroma.
- 1 teaspoon ground cinnamon: Infuses the dish with cozy spice.
- ½ teaspoon ground ginger: Adds a gentle, zesty kick.
- ½ teaspoon kosher salt: Balances sweetness and deepens flavor.
- 3 tablespoons heavy cream: Creamy body for a luscious texture.
- 1 large egg (lightly beaten): Binds and enriches the mash.
- 1½ cups mini marshmallows: The crowning glory that melts into golden, gooey perfection.
- ¼ cup toasted chopped pecans (optional): Adds crunch and a nutty finish if you’re feeling fancy.
How to Make Instant Pot Sweet Potato Casserole Recipe
Step 1: Prep and Steam the Sweet Potatoes
Start by giving those sweet potatoes a good scrub and slicing them in half to speed up cooking. Pour 1½ cups of water into your Instant Pot, then place the trivet inside so the potatoes don’t sit directly in the water. Lay the sweet potato halves on the trivet and secure the lid for the magic to begin. Set to Manual High pressure for 18 minutes — this gives you tender, perfectly steamed sweet potatoes without any mushiness.
Step 2: Release Pressure and Cool
Once the timer beeps, perform a Quick Release to let out the steam safely. Open the lid carefully when the pin drops and transfer the hot potatoes to a cutting board. Discard the water from the pot. When the potatoes are just cool enough to handle, slip off their skins like a breeze and pop them into a large bowl for mashing.
Step 3: Mash and Cool the Sweet Potatoes
Mash those sweet potatoes smooth, peeling away any lumps for the creamiest base. Let them cool slightly — this step ensures your egg will blend in smoothly without scrambling in the next step.
Step 4: Infuse Butter and Spices
Activate the Sauté function on your Instant Pot and melt the butter inside. Whisper in the brown sugar, maple syrup, vanilla, cinnamon, ginger, and salt, stirring gently as they melt together. Let this flavorful mixture simmer for about 2 minutes so all those lovely spices wake up and mingle beautifully.
Step 5: Combine, Enrich, and Heat Through
To your mashed sweet potatoes, add the beaten egg and heavy cream, stirring until everything is silky and well mixed. Pour this creamy mixture back into the Instant Pot and cook while stirring constantly for 1-2 minutes until heated through—this gentle warming fuses all the flavors and sets the texture just right. Hit Cancel when done.
Step 6: Top With Marshmallows and Pecans
Scatter mini marshmallows over the surface of your sweet potato mash, then cover and let them soften for 2-3 minutes. For a beautiful golden top, you can also use a kitchen torch to toast the marshmallows gently. Finish by sprinkling on toasted pecans for that perfect crunch and nutty dimension.
Step 7: Optional Baking for Extra Glow
If you want to impress with a classic browned top, transfer your sweet potato casserole filling to a 1-quart casserole dish. Top it with marshmallows and pecans, then bake at 350°F for 20-30 minutes until everything is bubbly and golden. This step is pure showstopper material.
How to Serve Instant Pot Sweet Potato Casserole Recipe
Garnishes
A sprinkle of toasted pecans adds crunch and an toasty flavor burst that perfectly complements the sweetness and creaminess. Feel free to toss on a few fresh herbs like chopped rosemary or thyme for an aromatic twist that surprises and delights the palate.
Side Dishes
This casserole is a star side dish itself, but pairs beautifully alongside savory mains like roast turkey, honey-glazed ham, or even a simple herbed chicken breast. Bright, tangy cranberry sauce or a crisp green salad helps cut through the richness for a beautifully balanced meal.
Creative Ways to Present
Serve individual ramekins for a charming presentation at holiday dinners. Or layer the mashed sweet potatoes in a clear glass baking dish to show off the melting marshmallows and pecans topped with a quick dusting of cinnamon for extra visual appeal. The Instant Pot Sweet Potato Casserole Recipe is as versatile in presentation as it is in flavor.
Make Ahead and Storage
Storing Leftovers
Your leftovers will keep well in an airtight container in the refrigerator for up to 4 days. To preserve the marshmallow topping best, consider storing them separately and adding fresh marshmallows when reheating.
Freezing
If you want to stash some for later, this casserole freezes beautifully. Spoon it into a freezer-safe container without the marshmallow topping, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating and adding fresh marshmallows or pecans.
Reheating
Reheat gently in the microwave or on the stovetop over low heat, stirring occasionally to keep the creamy texture smooth. Add mini marshmallows on top just before serving and warm them under a broiler or with a kitchen torch for that inviting toasted finish.
FAQs
Can I use frozen sweet potatoes instead of fresh?
Fresh sweet potatoes yield the best texture and flavor for this recipe, but if you’re in a pinch, thawed frozen sweet potatoes can work. Just reduce the cooking time slightly, as frozen sweet potatoes are already soft.
Is it necessary to use an egg in this recipe?
The egg acts as a binder and enriches the texture. If you need an egg substitute, you can try using a flax egg or additional heavy cream, but the texture might be slightly less set.
Can I make this recipe vegan?
Yes! Substitute the butter with a plant-based alternative, replace the heavy cream with coconut cream or another dairy-free cream, and skip the egg or use a vegan egg replacer. Use vegan marshmallows to keep the dish completely vegan-friendly.
What if I don’t have an Instant Pot?
You can boil or bake sweet potatoes until tender and then follow the remaining steps. However, the Instant Pot really saves time and keeps the potatoes perfectly moist, so it’s worth trying to use one if you can.
How do I prevent marshmallows from burning?
Keep a close eye when melting marshmallows, whether covering in the Instant Pot or using a kitchen torch. Covering them for a few minutes allows gentle melting without overheating. Toasting with a kitchen torch in short bursts helps avoid burning while achieving the perfect golden browning.
Final Thoughts
The Instant Pot Sweet Potato Casserole Recipe is one of those dishes you’ll come back to again and again. It’s effortless to make, packed with nostalgic flavors, and downright delightful from the first warm bite to the last. Whether you’re treating family or impressing guests, this cozy casserole brings a touch of magic straight from your Instant Pot to the dinner table. Trust me, once you try it, it’s going to become your new favorite must-have side!
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Instant Pot Sweet Potato Casserole Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Sweet Potato Casserole is a creamy, comforting side dish perfect for holidays or family dinners. Sweet potatoes are pressure cooked to tender perfection, then mashed and mixed with a blend of butter, brown sugar, spices, and cream. Topped with melted mini marshmallows and toasted pecans, this casserole combines classic flavors with a quick cooking method using the Instant Pot for convenience and rich taste.
Ingredients
Sweet Potatoes
- 2½ pounds sweet potatoes
- 1½ cups water
Casserole Mixture
- 3 tablespoons unsalted butter
- â…“ 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)
Toppings
- 1½ cups mini marshmallows
- ¼ cup toasted chopped pecans (optional)
Instructions
- Prepare Sweet Potatoes: Scrub the sweet potatoes clean and cut them in half for even cooking. Pour 1½ cups of water into the Instant Pot and place the trivet at the bottom. Arrange the sweet potato halves on the trivet.
- Pressure Cook: Secure and seal the Instant Pot lid. Set it to Manual High pressure and cook the sweet potatoes for 18 minutes. When done, perform a quick release of pressure. Once the pin drops, carefully remove the lid.
- Mash Potatoes: Remove the sweet potatoes onto a cutting board and discard the cooking water from the inner pot. When cool enough to handle, peel off the skins and transfer the flesh to a large bowl. Mash until smooth and allow to cool slightly.
- Sauté Spices and Sweeteners: Press the Sauté function on the Instant Pot and add the butter. Once melted, stir in brown sugar, maple syrup, vanilla extract, ground cinnamon, ground ginger, and kosher salt. Simmer for 2 minutes until the mixture is well combined and slightly thickened.
- Combine Ingredients: Add the lightly beaten egg and heavy cream to the mashed sweet potatoes, mixing thoroughly. Transfer the mashed sweet potato mixture back into the Instant Pot inner pot. Cook for 1 to 2 minutes while stirring constantly until heated through. Then press Cancel.
- Add Toppings: Spread the mini marshmallows evenly over the casserole. Cover the Instant Pot to allow marshmallows to melt slightly for 2 to 3 minutes or use a kitchen torch to brown them. Sprinkle with toasted pecans if desired and serve warm.
- Optional Baking: For a traditional baked texture, transfer the sweet potato mixture to a 1-quart casserole dish. Top with marshmallows and pecans, then bake in a preheated oven at 350°F (175°C) for 20 to 30 minutes or until marshmallows are melted and golden brown.
Notes
- Use firm sweet potatoes to ensure they hold shape when cooked.
- The optional pecans add a nice crunch but can be omitted for a nut-free dish.
- For a deeper caramel flavor, brown the butter before adding other ingredients.
- The casserole can be prepared ahead and reheated gently in the Instant Pot or oven.
- Substitute heavy cream with coconut cream for a dairy-free version (though note this is not vegan as it contains egg).
