Updated on September 29, 2022September 26, 2022Desserts Instant Pot Side Dish Thanksgiving

Instant Pot Sweet Potato Casserole

Name: Instant Pot Sweet Potato Casserole
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 ½ lbs. sweet potatoes peeled and cut into 1-inch cubes - about 2-3 large sweet potatoes; ¾ cup light brown sugar packed; 2 tablespoons salted butter; 1 teaspoon vanilla extract; 1-½ teaspoon pumpkin pie spice; pinch salt; ½ cup pecans or walnuts chopped (optional); 2 cups mini marshmallows

Briana Milner

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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.

The Sweet Potato Casserole is so easy! But what if I want to make it even easier?

If fresh sweet potatoes are not available to you, or you want an even easier alternative, you can substitute a

“>29-ounce can of sweet potatoes and skip the instant pot section of the recipe’s instructions.

No Instant Pot? No problem!

Preheat oven to 375 degrees; grease a 9 x 13 pan.

Bring a pot of water to a boil, then add the sweet potatoes and simmer for 15 minutes.

Drain, then mash the sweet potatoes and add the brown sugar, butter, vanilla extract, pumpkin pie spice, salt and pecans and mix together.

Spread into the baking pan and cover with the marshmallows.

Bake for 25 minutes – the marshmallows should be a golden brown.

Ingredients:

“>Sweet potatoes – wash, peel and cut before adding to your Instant Pot. If you want an even easier alternative, you can substitute a“>Light brown sugar – less molasses then dark brown sugar, light brown sugar provides great sweet flavor to this dish.

“>Vanilla extract – this pure flavoring provides a stronger aroma to the casserole.

“>Chopped Pecans – you can use walnuts or omit nuts if you prefer.

Add your potatoes to a steamer insert in your instant pot on top of your trivet. Add one cup of water to the liner of your instant pot underneath your potatoes. Close the lid on your instant pot and close the sealing valve by it pushing away from you. Set your instant pot to high pressure for 3 minutes.

Cooked sweet potatoes in the Instant Pot.

Preheat your oven to 350 degrees. Once your instant pot has come to pressure and stop cooking, do a quick release by opening the sealing valve.

Cooked sweet potatoes, and other ingredients in a bowl.

Remove your potatoes and transfer to a large bowl. Add to your bowl your brown sugar, butter, vanilla extract, pumpkin pie spice, and salt. Add nuts if desired.

All ingredients in bowl mixed together, and potatoes mashed.

Mix well.

Sweet Potato Casserole mixture in an oven safe pan.

Transfer your potatoes to an oven safe dish.

Marshmallows on top of the sweet potato mixture.

Top your potatoes with marshmallows.

Sweet potato casserole cooked, and marshmallows toasted.

Bake for 15 minutes or until the marshmallows are toasted to your liking!

Serve and enjoy!

Supplies and ingredients I used!

I used an Instant Pot for this recipe. What I love about the Instant Pot is that you just set it, and forget it! You can walk away, and know that when it alerts you it is done, your casserole will be cooked perfectly! I like to start the Instant Pot on the casserole before I do any type of prep work since I have the time.

IF there are any leftovers, let the casserole cool down, and then store it in an airtight container in the refrigerator for up to four (4) days. It can be reheated over low heat on the stove. If reheating it in the microwave, put your sweet potato casserole in a microwave-safe container and use wax paper to cover it. Here are my favorite food storage containers for this recipe! I suggest glass material.

I prefer a good, high-quality wooden spoon to mix my ingredients, as well as serve with. Any will do, but I sure do love this set! They are non stick, and so beautiful!

If you love this recipe as a Thanksgiving Side Dish, you should check out the best Roasted Turkey Recipe! Click the link below!

Roasted Turkey