Sweet Potato Casserole Instant Pot Recipe

I’m totally obsessed with this sweet potato recipe because it combines the cozy, nostalgic vibes of toasted marshmallows and cinnamon with the modern convenience of the Instant Pot. Plus, it’s a perfect blend of sweet and savory that makes me feel like a culinary genius every time I make it for friends.

My love for crafting Sweet Potato Casserole in the Instant Pot stems from the ease of preparing a dish that showcases the natural sweetness of three pounds of sweet potatoes. With a half cup of brown sugar and a light dusting of cinnamon, the casserole complements the spuds beautifully.

The topping could almost be a dessert; indeed, it is quite sweet. But this not-quite-a-dessert dish makes an appearance too often during the holiday season for me to count.

Ingredients

Yams: Rich in fiber and vitamin A, naturally sweet.

Brown sugar contributes the richness and sweetness that elevate the flavor of this dish.

Butter, Unsalted: Delivers the creaminess and richness necessary for perfect texture.

Vanilla Extract: Increases sweetness and fragrance.

Cinnamon, ground: Delivers a warm, spicy suggestion.

Sweet, fluffy topping that melts beautifully: Mini marshmallows.

Pecans that have been cut into small pieces: Supply a healthy fat and a satisfying crunch.

Ingredient Quantities

• 3 pounds sweet potatoes, peeled and cut into chunks
• 1 cup water
• 1/2 cup brown sugar
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup mini marshmallows
• 1/2 cup chopped pecans

Instructions

1. The chunked and peeled sweet potatoes go in the Instant Pot, where you add the cup of water on top.

2. Affix the lid to the Instant Pot, ensuring that the valve is set to the sealing position. Opt to cook the contents under high pressure for a duration of 10 minutes.

3. After the cooking time has elapsed, gently and quickly release the pressure by turning the valve to the venting position.

4. Remove the sweet potatoes from the pot and let them cool. Once cooled, chop them into chunks and add them back to the Instant Pot.

5. Add the melted butter, brown sugar, and vanilla extract, ground cinnamon, and salt ingredients to the Instant Pot sweet potatoes.

6. With a potato masher or fork, mash the sweet potato mixture until smooth and well blended.

7. The Instant Pot should be set to the sauté function. For 2 to 3 minutes, in this appliance, heat the mashed sweet potatoes. The desired consistency will be achieved when there is an even blend of ingredients that have all been heated through.

8. Move the sweet potato mixture to a greased baking dish.

9. Spread the mini marshmallows and chopped pecans evenly over the top of the sweet potato mixture.

10. Put the baking dish directly underneath a broiler that has been preheated to a high temperature; allow no more than 1-2 minutes for the ignition of the toasting and browning of the marshmallows. The best serving temperature is warm.

Equipment Needed

1. Instant Pot
2. Instant Pot lid
3. Potato masher or fork
4. Baking dish
5. Broiler
6. Measuring cups
7. Measuring spoons
8. Peeler
9. Knife
10. Cutting board

FAQ

• Can I use canned sweet potatoes instead of fresh ones? Yes, you can use canned sweet potatoes. Be sure to drain them well before using, and you may need to reduce the cooking time.
• What if I don’t have mini marshmallows? You can use regular-sized marshmallows, just cut them into smaller pieces, or try using a marshmallow cream topping as an alternative.
• Can I make this recipe dairy-free? Absolutely, you can substitute dairy-free butter and ensure any marshmallows or toppings are also dairy-free.
• How do I prevent the pecans from burning? Add the pecans after the initial cooking phase when you add the marshmallows. This way, they will be perfectly toasted but not burnt.
• Is it possible to prepare this casserole ahead of time? Yes, you can prepare the sweet potato mixture ahead of time. Store it in the refrigerator and then reheat and add toppings just before serving.
• How should I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave until warmed through.

Substitutions and Variations

Brown sugar: Use 1/2 cup of maple syrup or 1/2 cup of coconut sugar for a different flavor profile.
Coconut oil or vegan butter: For a dairy-free alternative, substitute 1/4 cup of either for unsalted butter.
Vanilla extract: Substitute with 1 teaspoon of almond extract for a nutty-scented experience.
Ground cinnamon: For a seasonal twist, use 1/2 teaspoon of pumpkin pie spice or 1/4 teaspoon of ground nutmeg.

Pro Tips

1. For extra flavor, consider adding a pinch of nutmeg or a dash of allspice to the sweet potato mixture when mashing. These spices complement the cinnamon and enhance the overall taste.

2. To prevent lumps and achieve an ultra-smooth texture, use a hand mixer or immersion blender instead of a potato masher when mixing the sweet potatoes.

3. Toast the pecans lightly in a dry skillet over medium heat for a few minutes before adding them as a topping. This will bring out their natural oils and enhance their flavor and crunch.

4. If you want a richer taste, substitute half of the water in the initial cooking step with orange juice or apple cider. This will add a subtle fruity sweetness and complexity to the dish.

5. Keep a close eye on the marshmallows while they’re under the broiler, as they can go from perfectly toasted to burnt in a matter of seconds. It’s a good idea to leave the oven door open slightly and watch them continuously.