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5 from 3 votes

Instant Pot Sweet Potato Casserole

This Instant Pot sweet potato casserole is the perfect Thanksgiving side dish or make it year round and serve it with dinner as a real treat! 
Prep Time15 minutes
Cook Time42 minutes
Total Time57 minutes
Course: Appetizer, Breakfast, Side Dish
Cuisine: American
Keyword: instant pot, pressure cooker, sweet potato casserole, sweet potatoes
Servings: 10
Author: Justine

Equipment

Ingredients

  • 3 lbs sweet potatoes
  • 1.5 c sugar
  • 1/3 c butter melted
  • 1/4-1/3 c heavy cream depending on how thick you want it
  • 3 eggs
  • topping
  • 1.5 c brown sugar
  • 5 tbsp butter melted
  • 2/3 c flour
  • 1.5 c pecans honey roasted, crushed

Instructions

  • Place sweet potatoes in a steamer basket over 1 cup water in the inner pot. Close lid and set valve to sealing. Set for high pressure for 22 minutes. Do a quick release and remove the sweet potatoes from the instant pot. 
  • Remove peelings and mash in a large bowl with a fork. Add in the sugar, butter, eggs and 1/4 c. of heavy cream and mix together until smooth. If it is too thick for you, add a bit more heavy cream.
  • In a separate bowl, mix together the topping ingredients.  
  • Place 1/2 of potato mixture in a casserole dish that fits into your Instant Pot, cover with 1/2 the topping mixture, then cover dish with foil.
  • Add 1 cup of water to the inner pot of the Instant Pot and then lower the casserole dish into the inner pot on to a trivet. Cook on high pressure for 20 minutes. 
  • Do a quick release when the cooking time has finished, remove from pot and serve in another dish or on a trivet (this one will be hot).

Video

Nutrition

Serving: 3oz | Calories: 636kcal | Carbohydrates: 98g | Protein: 6g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 88mg | Sodium: 210mg | Potassium: 594mg | Fiber: 5g | Sugar: 68g | Vitamin A: 19840IU | Vitamin C: 3.5mg | Calcium: 95mg | Iron: 2.1mg