Instant Pot Sweet Potato Casserole

A silver spoon holding a scoop of sweet potato casserole in a dish.

This Instant Pot Sweet Potato Casserole has creamy spiced sweet potatoes and a maple pecan topping — the perfect easy holiday side that keeps your stove free.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 16

Time to Pressure 10

Total Time 41

Servings servings

Calories 299kcal

Author Kate at Eating in an Instant

Equipment

Instant Pot/Electric Pressure Cooker

Ingredients

Casserole

2 ½ pounds sweet potatoes about 4-5 medium, peeled and each cut into 2-inch pieces
1 cup water
4-6 tablespoons milk
2 tablespoons butter softened
¼ cup dark brown sugar
1 teaspoon ground cinnamon
Pinch nutmeg
Pinch ground cloves
Pinch allspice
1 teaspoon vanilla extract
1 large egg lightly beaten

Topping

1 ½ cups chopped pecans
2 tablespoons melted butter
2-3 tablespoons pure maple syrup
2 tablespoons all-purpose
½ teaspoon ground cinnamon
⅛ teaspoon nutmeg
⅛ teaspoon salt

Instructions

Add the sweet potatoes and water to the Instant Pot inner pot.
2 ½ pounds sweet potatoes, 1 cup water
Close and lock the lid. Be sure that the pressure release valve is set to "sealing". Press manual high pressure and adjust the cooking time to 8 minutes. It should take about 10-15 minutes for the pot to come to pressure.
Once the cooking time has ended, do a quick pressure release. Check to see if the sweet potatoes are tender enough by poking with a fork. If the sweet potatoes aren't tender, close and reseal the pot and cook for an additional 2 minutes.
Once cooked, carefully drain the sweet potatoes and return the sweet potatoes to the inner pot.
Add the milk, butter, brown sugar, spices. vanilla, and egg to the drained sweet potatoes.
4-6 tablespoons milk, 2 tablespoons butter, ¼ cup dark brown sugar, 1 teaspoon ground cinnamon, Pinch nutmeg, Pinch ground cloves, Pinch allspice, 1 teaspoon vanilla extract, 1 large egg
Using a potato masher or immersion blender, mash the potatoes until they are smooth, adding more milk as needed.
Add the pecans, butter, maple syrup, flour, cinnamon, nutmeg and salt in a medium bowl.
1 ½ cups chopped pecans, 2 tablespoons melted butter, 2-3 tablespoons pure maple syrup, 2 tablespoons all-purpose, ½ teaspoon ground cinnamon, ⅛ teaspoon nutmeg, ⅛ teaspoon salt
Preheat oven to 400°F.
Transfer the mashed sweet potatoes and spread into an even layer in a greased 9x13-inch baking dish.
Spread the pecan mixture over the sweet potato mixture.
Bake for about 8-10 minutes, or until lightly browned.

Notes

Milk: Using whole milk will give you richer, creamier mashed sweet potatoes.
Butter: I use salted butter in this recipe.
Brown sugar: Light brown sugar will also work in this recipe.
Spices: Feel free to adjust the spices according to your tastes. Pumpkin pie spice blend also works well in this recipe.
Pecans: If you'd like to serve the casserole from the inner pot instead of from a casserole dish, I recommend toasting the pecans for more flavor.
Serving from the Instant Pot inner pot: You can serve the casserole from the inner pot if you prefer, though the oven adds a nice caramelization to the topping. Simply leave the mashed sweet potato mixture in the inner pot and spread the topping over the sweet potatoes.
Nutrition values are estimates.

Nutrition