by Olena

Instant Pot Sweet Potato Casserole (Video)

by Olena

5 from 1 reviews

Instant Pot Sweet Potato Casserole made healthy with candied pecan topping in your electric pressure cooker from start to finish.

Fluffy, crunchy, delicious and so convenient for a busy Thanksgiving day.

Instant Pot Sweet Potato Casserole

Healthy Sweet Potato Casserole

We made this Instant Pot sweet potato casserole on a whim on a filming day this week. And it came out delicious, not to mention easy!

Did you know we have entire Youtube channel dedicated to healthy Instant Pot recipes and tips? My goal is to help you become confident with your Instant Pot by demonstrating each delicious foolproof recipe in step-by-step videos.

So, this sweet potato casserole is a hybrid between my oven baked sweet potato casserole, mashed sweet potatoes and candied pecans topping I “borrowed” from my beet salad.

The beauty of this recipe is that everything cooks in Instant Pot. Everything! The sweet potato souffle, the topping and that’s all there is to it. 🙂 And more on topic of “beauty” – you can use 3, 5, 6 or 8 quart Instant Pot and your stove will have more space.

olena holding Instant Pot Sweet Potato Casserole in a glass dish and pointing with a finger at it

How to Make Instant Pot Sweet Potato Casserole

Are you new to Instant Pot? Check out my Instant Pot guide. Don’t have one yet? See which one I recommend to buy based on your lifestyle and family size.

  • Toast pecans by sauteing nuts until fragrant, stirring occasionally. I have to say it takes about 7 minutes. Just like preheating any size Instant Pot after you press Saute and until display says Hot – takes 4-5 minutes. So, be patient and nothing is wrong with your machine. 🙂
  • Make pecan topping – Add rosemary, 1 tbsp maple syrup and stir until well coated. Transfer to a bowl and press Cancel on Instant Pot.
  • Cook sweet potatoes – Add water, sweet potatoes, water and 1/4 tsp salt. Liquid will not and should not cover the potatoes. Cook on high pressure for 10 minutes and then release pressure using Quick Release method.
  • Make sweet potato souffle – Drain sweet potatoes very well. Then add butter, milk, maple syrup, cinnamon, vanilla extract, salt, pepper and mash until smooth.
  • Assemble casserole – Transfer sweet potato mixture to square 8 x 8 baking dish, level with spatula and sprinkle with pecan topping. That’s it!

Should I Bake It?

We enjoy casserole as is, that’s why I didn’t add an egg. By “we” I mean me and Alex because my not picky kids would not go near anything sweet potato, squash and beets haha.

So, me and Alex find the inside fluffy and topping crunchy – perfect enough. To me personally, baking it for another 30 minutes defeats the purpose of making it in Instant Pot all together. But you can.

Just add an egg to the mixture and bake without topping for 20 minutes at 400 degrees F. Then add the topping.

How to Make Ahead and Store

Refrigerate leftovers in an airtight container for up to 3 days.

Freeze leftovers in an airtight container for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight. Warm up in the oven at 350 degrees F for 15-20 minutes.

To make ahead you have 2 options:

  1. Refrigerate peeled and cubed potatoes in a bowl with cold water for up to 2 days. Cook as per recipe.
  2. Or prepare entire mash and refrigerate and store candied pecans in a dry place. Then assemble and warm up in the oven before serving.

Enjoy and happy Thanksgiving!

More Healthy Instant Pot Recipes

Instant Pot Sweet Potato Casserole

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Instant Pot Sweet Potato Casserole

5 from 1 reviews

Instant Pot Sweet Potato Casserole made healthy with candied pecan topping in your electric pressure cooker from start to finish. Fluffy, crunchy, delicious and so convenient for a busy Thanksgiving day.

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Casserole
  • Method: Instant Pot
  • Cuisine: North American
Scale

Ingredients

Pecan Topping:

  • 1 cup pecans, coarsely chopped
  • 2 tbsp maple syrup or honey
  • 1/2 tsp dried rosemary, minced

Casserole:

  • 2 lbs sweet potatoes, peeled & sliced into thick rounds
  • 1/2 cup water
  • 2 tbsp butter or coconut oil
  • 1/4 cup whole milk
  • 1 tbsp honey or maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp pure vanilla extract
  • 3/4 tsp salt, divided
  • Ground black pepper, to taste

Instructions

  1. On any size Instant Pot, press Saute and wait until display says Hot (takes 4-5 minutes).
  2. Add pecans and toast until fragrant, stirring occasionally. Takes about 7 minutes.
  3. Add rosemary, 1 tbsp maple syrup and stir until well coated. Transfer to a bowl and press Cancel on Instant Pot.
  4. Add water, sweet potatoes, water and 1/4 tsp salt. Liquid will not and should not cover the potatoes.
  5. Close the lid, move pressure valve to Sealing and press Pressure Cook on High or Manual for 10 minutes.
  6. Release pressure using Quick Release method – turn pressure valve to Venting.
  7. Drain sweet potatoes very well.
  8. Add butter, milk, maple syrup, cinnamon, vanilla extract, 1/2 tsp salt, pepper and mash until smooth.
  9. Transfer sweet potato mixture to square 8 x 8 baking dish, level with spatula and sprinkle with pecan topping.
  10. We enjoy it as is OR you can add an egg to the mixture and bake without the topping for 20 minutes at 400 degrees F. Then add the topping.

Store: Refrigerate leftovers in an airtight container for up to 3 days.

Freeze: Freeze in an airtight container for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight. Warm up in the oven at 350 degrees F for 15-20 minutes.

Make Ahead: Refrigerate peeled and cubed potatoes in a bowl with cold water for up to 2 days. Cook as per recipe. Or prepare entire mash and refrigerate and store candied pecans in a dry place, then assemble and warm up in the oven.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

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