Instant Pot Sweet Potato Casserole
Pour 1 cup of water in a multicooker and place a trivet (handles facing up) in the multicooker. Add sweet potatoes. Close and lock the lid. Cook at high pressure for 10 minutes. Carefully release the pressure manually and carefully lift the trivet from the multicooker. Drain the water remaining in the multicooker through a strainer to catch any loose pieces of sweet potato. Return the sweet potatoes to the multicooker insert and stir in butter, brown sugar, vanilla, salt, pepper, cinnamon and nutmeg. Stir to combine.Advertisement
Transfer to a serving dish. Top with marshmallows and pecans. (The heat from the sweet potatoes will partially melt the marshmallows.)
To make ahead: Prepare through Step 1 and refrigerate for up to 3 days. Reheat in the microwave and then top with marshmallows and pecans.
1 1/2 starch, 1 fat, 1/2 other carbohydrate