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5.0 from 27 votes

Instant Pot Sweet Potato Casserole

Make this ahead of time! Bake when ready to serve with toasted marshmallows and pecan streusel topping!

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
Servings: 8 servings
Course: Side Dish
Cuisine: American , Canadian , Vegetarian

Ingredients

  • 5 pounds sweet potatoes peeled and chopped
  • 1 cup water
  • ¾ cup coarsely chopped pecans
  • 10 tablespoons unsalted butter melted and divided
  • ¾ cup brown sugar divided
  • ½ cup plus 1 tablespoon all-purpose flour
  • kosher salt
  • 2 large eggs lightly beaten
  • ⅓ cup whole milk
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • 1 cup miniature marshmallows

Instructions

    Cup of Yum
  1. Add sweet potatoes and water to a 6-qt Instant Pot®. Select manual setting; adjust pressure to high, and set time for 8 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  2. In a medium bowl, combine pecans, 5 tablespoons butter, 1/4 cup brown sugar, flour and 1/2 teaspoon salt; place in the refrigerator.
  3. Remove potatoes from the Instant Pot® and drain excess liquid before returning the potatoes to the pot. Using a potato masher, mash potatoes until smooth.
  4. Stir in remaining 5 tablespoons butter, remaining 1/2 cup brown sugar, eggs, milk, orange zest, vanilla, cinnamon and 3/4 teaspoon salt.
  5. Preheat oven to 350 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
  6. Spread potato mixture into the prepared baking dish; sprinkle with pecan mixture.
  7. Place into oven and bake until almost set, about 40 minutes. Sprinkle with marshmallows; continue to bake for an additional 10-15 minutes, or until marshmallows are golden brown.
  8. Serve immediately.