Instant Pot Sweet Potato Casserole
This Instant Pot sweet potato casserole is the ultimate holiday side dish shortcut. The pressure cooker creates perfectly tender sweet potatoes in half the time, while the oven bakes a classic pecan topping until golden and crunchy. A creamy, crowd-pleasing Thanksgiving recipe that saves valuable oven space.
Ingredients
- 6 medium sweet potatoes, scrubbed
- 1 cup water (for Instant Pot)
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 large eggs, beaten
- 1/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/3 cup all-purpose flour
- 1 cup chopped pecans
- 3 tbsp unsalted butter, melted
Instructions
- Place trivet in Instant Pot, add 1 cup water, and arrange whole sweet potatoes on trivet. Seal lid and cook on HIGH pressure: 18 minutes for small, 22 minutes for medium, 27 minutes for large potatoes. Quick release pressure when done. Remove potatoes and let cool 5 minutes.
- Preheat oven to 350°F (175°C). Peel cooked potatoes (skins slide off easily) and mash until mostly smooth. Stir in sugar, salt, vanilla, eggs, and melted butter until creamy.
- Grease a 9x13-inch baking dish. Spread sweet potato mixture evenly in dish.
- In a bowl, combine brown sugar, flour, pecans, and melted butter. Stir with a fork until crumbly.
- Sprinkle topping over sweet potato mixture. Bake 30 minutes, until topping is golden brown and casserole is heated through. Rest 10 minutes before serving.
Notes
Make-ahead friendly: Prepare the filling 1–2 days in advance and refrigerate. Add topping and bake before serving. Freeze up to 3 months unbaked for easy holiday prep.