Pressure Cooker / Instant Pot Sweet Potato Casserole is buttery, creamy, and custardy with classic spices, vanilla, and a crunchy pecan topping. It’s the perfect Thanksgiving sweet potato side dish recipe.
My husband likes a very traditional Thanksgiving dinner, so turkey, stuffing, and mashed potatoes and gravy are all must-haves. Growing up, our families always served marshmallow-covered yams, but my husband and I never like them.
Several years ago, once I began cooking Thanksgiving for the family, I wanted to include a delicious sweet potato casserole for my mom. So I found one that used egg and cream with a crunchy pecan topping, and adapted it for the Instant Pot.
It was an instant hit and this dish has been on our Thanksgiving menu ever since.
I think you’ll love this quick and easy Instant Pot Sweet Potato Casserole Recipe as much as my family does.
Update: It’s nearly time to start planning holiday menus again, so I’ve updated this post with a new video, images and tips so you can bring perfect Sweet Potato Casserole to your gathering this year.
How to Make Sweet Potato Casserole in an Instant Pot
Instead of the classic too-sweet, marshmallow-covered yams, this dish is custardy, smooth, and gently spiced.
You’ll cook the potatoes until they’re very tender, then mash them into a smooth custard with cream, butter, brown sugar, spices, and an egg to hold it all together. Finally, add a sweet potato casserole topping of crunchy and sweet pecans.
If you like a caramelized topping, you can pop the cooked casserole under the broiler or (air fryer lid) before serving. It only needs a minute or two to turn golden, sweet, and crunchy.
Can I Finish the Casserole in the Oven?
Yes! I like to make the whole dish in the pressure cooker, as it frees up oven space on Thanksgiving day.
If you’d like to do the second bake in the oven, you can bake the casserole at 325°F for 25 minutes. Then, if you like, turn on the broiler for a few minutes to caramelize the pecan topping.
How to Use a Sling to Place the Casserole into the Pressure Cooker
The best way to carefully place a filled cake pan or casserole dish into a pressure cooker is with a sling. Read my how-to guide on making and using a foil sling.
Once you master this simple technique, you’ll be making perfect pressure cooker cakes, casseroles, and cheesecakes like a pro.
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- 2 large sweet potatoes, about 2 pounds
- 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
- Grease a 1 1/2-quart oven-safe baking dish or 7x3-inch cake pan.
- Peel the sweet potatoes. Halve lengthwise and cut into 1/4-inch slices.
- Place a steamer basket in the pressure cooker pot. Add 1 cup water and the sliced potatoes. Lock the lid in place, select High Pressure and 8 minutes cook time.
- When the cook time ends, turn the pressure cooker off and do a quick pressure release. When the valve drops, carefully remove the lid.
- Transfer the sweet potatoes to a mixing bowl with the brown sugar, butter, vanilla, cinnamon, and nutmeg and beat with an electric mixer until smooth. Add the egg and cream and mix well.
- Transfer the potatoes to the prepared baking dish.
- To make the topping, combine the melted butter, brown sugar, flour and pecans with a fork in a small bowl. Sprinkle the topping evenly over the casserole.
- Place a trivet in the pressure cooker pot. Add 1 cup of water and use a sling to lower the casserole dish onto the trivet*.
- Lock the lid in place and select High Pressure and a 15 minute cook time. When the cook time ends, turn off the pressure cooker and do a quick pressure release. When the valve drops, carefully remove the lid.
- Optional: If you’d like to brown the topping, preheat your oven to broil and place your dish in the oven for a couple minutes, until the topping starts to caramelize and brown. You can also use your air fryer lid set to 350°F. The topping will brown quickly—check at 2 minutes, then again each minute after that until your casserole is done.
*Make a sling with a 20 inch piece of aluminum foil, folded three times lengthwise.
Adapted from a Paula Deen’s Sweet Potato Bake recipe.
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Amount Per Serving: Calories: 207Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 39mgSodium: 66mgCarbohydrates: 30gFiber: 2gSugar: 22gProtein: 2g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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