Creamy sweet potatoes dressed up for Thanksgiving with a sweet, crunchy brown sugar pecan topping.
My husband likes a very traditional Thanksgiving dinner, so most of what goes on our Thanksgiving menu is non-negotiable. Turkey, stuffing and mashed potatoes and gravy are a must have. Growing up our Thanksgiving dinners always included marshmallow covered yams, but my husband and I never like them.
A few years ago I was hosting Thanksgiving dinner and wanted to include sweet potatoes for my mom, but I also wanted to find a recipe that my husband and I would also like, So I tried Paula Deen’s Sweet Potato Bake. It was an instant hit with everyone and they’ve been on our Thanksgiving menu ever since.
Instead of overly sweet, syrupy marshmallow yams, these sweet potatoes are mixed until they’re creamy smooth with heavy cream, butter, brown sugar, spices, and an egg to hold it all together. Then it’s topped with a brown sugar, pecan topping that gives it a little crunch.
How to Make Sweet Potato Casserole in an Instant Pot
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious Sweet Potato Casserole!
This year I decided to create a pressure cooker version of Paula’s recipe. My family loved the pressure cooker version just as much as the oven baked version. I popped the casserole under the broiler for a few minutes to caramelize the topping just a little bit, but that’s optional if you want to skip that step.
If you’re like me and your oven is always too full on Thanksgiving, it’s nice to have an alternative way to cook the sweet potatoes. I hope you’ll add it to your Thanksgiving menu.
- 2 large sweet potatoes, about 2 lbs.
- 1/2 cup brown sugar
- 2 tablespoons butter, melted
- 1/2 teaspoon vanilla
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 egg
- 2 tablespoons heavy cream
- 1 tablespoon butter, melted
- 1/3 cup brown sugar
- 1 tablespoon flour
- 1/3 cup pecans, chopped
Peel and cut sweet potatoes in half lengthwise and cut into 1/4-inch slices.
Put a steamer basket in the pressure cooker pot. Add 1 cup water and the sliced potatoes. Lock lid in place, select High Pressure and 8 minutes cook time and start.
When timer beeps, turn off pressure cooker and do a quick pressure release. When the pressure is released, carefully remove the lid.
Place sweet potatoes in a mixing bowl and add brown sugar, butter, vanilla, cinnamon, and nutmeg and beat with an electric mixer until smooth. Add egg and cream, mix well.
Pour into greased 1 1/2 quart oven safe casserole dish or 7x3-inch cake pan.
Mix together butter, brown sugar, flour and nuts with a fork; sprinkle over top of casserole.
Put the trivet in the pressure cooker pot. Add 1 cup water and the casserole dish on the trivet*. Lock lid in place, and cook on high pressure for 15 minutes. When timer beeps, turn off pressure cooker and do a quick pressure release. When the pressure is released, carefully remove the lid.
*Make a sling with a 20 inch piece of aluminum foil, folded three times length wise.