Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Source: Eatingwell.com, September 2018


Recipe Summary

25 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

1/2 cup
187 calories; protein 2.5g; carbohydrates 32.8g; dietary fiber 4.4g; sugars 10g; fat 5.5g; saturated fat 2.3g; cholesterol 9.2mg; vitamin a iu 19414.3IU; vitamin c 3.3mg; folate 15.8mcg; calcium 48.1mg; iron 0.9mg; magnesium 38mg; potassium 477.3mg; sodium 194.4mg; thiamin 0.1mg; added sugar 4g.

1 1/2 starch, 1 fat, 1/2 other carbohydrate