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Instant Pot Sweet Potato Casserole

  • 25 m
  • 35 m
Hilary Meyer
“Use any multicooker or electric pressure cooker to make this classic Thanksgiving side dish. The sweet potatoes get perfectly tender and almost caramelized while cooking under high pressure, plus using your multicooker saves stovetop and oven space.”


    • 3 pounds sweet potatoes (about 4-5 medium), peeled and cut into 1-inch pieces
    • 3 tablespoons melted butter
    • 2 tablespoons light brown sugar
    • 1 teaspoon vanilla extract
    • ½ teaspoon salt
    • ½ teaspoon ground pepper
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • ½ cup mini marshmallows
    • ¼ cup toasted chopped pecans


  • 1 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.
  • 2 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.
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