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pressure cooker sweet potato casserole close up image with a serving on a plate

Easy Instant Pot Sweet Potato Casserole

Jenni Cole
Easy Instant Pot sweet potato casserole for Thanksgiving. The sweet potatoes steam in 10 minutes, get mashed with maple and vanilla, then bake under a crunchy brown sugar pecan topping.
5 from 4 votes
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course Side Dishes
Cuisine American
Servings 16 servings
Calories 256 kcal

Equipment

Ingredients
  

  • 1 cup brown sugar packed
  • ½ cup chopped pecans 2 oz
  • ¼ cup butter cut into ¼" pieces (2 oz)
  • 5 lb garnet yams the red skinned sweet potatoes, peeled and cut into 1 ½" pieces
  • 4 large eggs
  • 3 tablespoon maple syrup
  • 2 tablespoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 2 teaspoon salt

Instructions
 

  • Preheat the oven to 350 F.
  • In a small bowl, combine the brown sugar, chopped pecans, and butter until crumbled. Chill the mixture in the fridge until you're ready to use it at the end.
  • Grease a 9x13 baking dish with cooking spray or butter.
  • Wash, peel, and cube the sweet potatoes and cut them into 1 ½" pieces.
  • Add 1 cup of water to the bottom of the Instant Pot and insert a vegetable steamer. Place the sweet potatoes into the Instant Pot and close the lid.
  • Cook the sweet potatoes on High for 10 minutes and then do a Quick Release of the remaining pressure.
  • Transfer the sweet potatoes to a bowl and mash them.
  • Beat the eggs, maple syrup, vanilla, lemon juice, and salt in a large mixing bowl.
  • Add in the mashed sweet potatoes and mix until well combined.
  • Transfer the sweet potato casserole ingredients to the 9x13 baking dish. Sprinkle the pecan mix over the top.
  • Bake until the casserole is set and the top is bubbling, which takes about 1 hour.
  • Let stand 10-15 minutes before serving. Enjoy!

Notes

Cut the recipe in half and use an 8x8 or 9x9 baking dish if you need a smaller amount.
The red skinned sweet potatoes, also called garnet yams, will give you the best flavor. The light-skinned sweet potatoes don't have as much flavor and are milder but will still taste great if that's what you have.
Honey can be substituted for maple syrup if desired.
To make a sugar free version without brown sugar, you can swap coconut sugar, erythritol, or monk fruit for the brown sugar.
The casserole recipe is a variation from the Nov. 1998 issue of Bon Appetit magazine.
Make ahead: assemble without the topping up to 1 day ahead, then add the cold topping and bake, adding 10 to 15 minutes.

Nutrition

Serving: 0.67cupCalories: 256kcalCarbohydrates: 45gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 54mgSodium: 414mgPotassium: 540mgFiber: 5gSugar: 22gVitamin A: 20268IUVitamin C: 4mgCalcium: 69mgIron: 1mg
Keyword easy sweet potato casserole, instant pot sweet potato casserole, mashed sweet potato casserole, sweet potato casserole instant pot, thanksgiving sweet potato casserole
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