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

Scale

Sweet Potatoes

2½ pounds sweet potatoes
1½ cups water

Casserole Mixture

3 tablespoons unsalted butter
⅓ 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)

Cook Mode Prevent your screen from going dark

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).