by Olena

Instant Pot Sweet Potato Casserole

Olena's image
Olena Osipov
5 from 5 votes

This post contains affiliate links. Please see our disclosure policy.

Instant Pot Sweet Potato Casserole is fluffy souffle topped with delicious and crunchy candied pecan topping. Made from start to finish in your electric pressure cooker.

So convenient on a busy Thanksgiving day!

Instant Pot Sweet Potato Casserole

Pressure Cooker Sweet Potato Casserole

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

You can use 3, 5, 6 or 8 quart Instant Pot and your stove will have more space.

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: Saute 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.
  • 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: Transfer sweet potato mixture to square 8 x 8 baking dish, level with spatula and sprinkle with pecan topping. That’s it!

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

Should I Bake It?

We enjoy casserole as is, that’s why I didn’t add an egg. The inside is fluffy and topping is crunchy. 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.

Make ahead: Follow the recipe but don’t add topping. Refrigerate pecan-less casserole covered with plastic wrap, 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

Instant Pot Sweet Potato Casserole

Instant Pot Sweet Potato Casserole

Instant Pot Sweet Potato Casserole is fluffy souffle topped with delicious and crunchy candied pecan topping. Made from start to finish in your electric pressure cooker.
5 from 5 votes
Print Save Rate
Course: Casserole
Cuisine: North American
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6 servings
Calories: 313kcal
Author: Olena Osipov

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

  • On any size Instant Pot, press Saute and wait until display says Hot (takes 4-5 minutes).
  • Add pecans and toast until fragrant, stirring occasionally. Takes about 7 minutes.
  • Add rosemary, 1 tbsp maple syrup and stir until well coated. Transfer to a bowl and press Cancel on Instant Pot.
  • Add water, sweet potatoes and 1/4 tsp salt. Liquid will not and should not cover the potatoes.
  • Close the lid, move pressure valve to Sealing and press Pressure Cook on High or Manual for 10 minutes.
  • Release pressure using Quick Release method - turn pressure valve to Venting.
  • Drain sweet potatoes very well.
  • Add butter, milk, maple syrup, cinnamon, vanilla extract, 1/2 tsp salt, pepper and mash until smooth.
  • Transfer sweet potato mixture to square 8 x 8 baking dish, level with spatula and sprinkle with pecan topping.
  • 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.

        Video

        Nutrition

        Serving: 1cup | Calories: 313kcal | Carbohydrates: 40g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 414mg | Potassium: 613mg | Fiber: 6g | Sugar: 14g | Vitamin A: 21594IU | Vitamin C: 4mg | Calcium: 83mg | Iron: 1mg
        Join today and start saving your favorite recipes

        Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.

        The information on this website is for educational purposes only. It has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. You assume full responsibility and liability for your own actions.

        This page may contain affiliate links. Please see our disclosure policy. ifoodreal.com is a participant of Amazon Services LLC Associates Program. If you make a purchase, we will receive a small commission at no extra cost to you. It helps keep iFOODreal recipes free. Thanks for your support!