This casserole is a combination of sweet and savory flavors with crunchy nuts and topped with soft, sugary marshmallows.
Our family, like many other families, has its traditions around the holidays, and one of our favorites is the sweet potato casserole. The brown sugar and the vanilla used in this recipe gives the dish a deep caramel flavor.
This recipe makes a great side dish at any Thanksgiving meal!
While it may seem like the turkey is the main dish at a Thanksgiving meal, all of the side dishes really bring everything together. We enjoy the sweet potato casserole, along with other side dishes such as mashed potatoes and gravy, stuffing, green bean casserole, cranberry sauce and homemade rolls.
This Instant Pot Sweet Potato Casserole is so easy!
The instant pot sweet potato casserole only takes 5 minutes of preparation and about 25 minutes in cooking time. I love my instant pot as it cooks the sweet potatoes perfectly to a tender texture, so I can then add them to the rest of the ingredients to complete the casserole.
Sweet potatoes are delicious and very nutritious as they contain Vitamin C and potassium and are a good source of fiber.
What if I don’t have the pumpkin pie spice this recipe calls for?
If you don’t have pumpkin pie spice available, or you would like to make your own, you can do so by mixing together:
1/4 cup ground cinnamon, 4 teaspoons of ground nutmeg and 4 teaspoons of ginger. After you mix together, keep this in an airtight container in your pantry.
How to store the sweet potato casserole:
After you allow your casserole to cool completely, store the leftovers in an airtight container in the refrigerator for 3-5 days.
This recipe makes great leftovers!
To reheat your leftover sweet potato casserole, cover with foil and bake in the oven at 350 degrees for 20-25 minutes.