Instant Pot Sweet Potato Casserole Recipe
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Instant Pot Sweet Potato Casserole Recipe
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Instant Pot Sweet Potato Casserole: A quick and easy holiday side dish with tender sweet potatoes, warm spices, and gooey marshmallows. Perfect for Thanksgiving dinner!
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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
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Instructions
- Put a trivet in your Instant Pot. Add one cup of water to the Instant Pot.
- Add your sweet potatoes to a steamer basket.
- Close the lid on your instant pot and close the sealing valve.
- Set your instant pot to high pressure for 3 minutes.
- Once your instant pot has come to pressure and stop cooking, do a quick release by opening the sealing valve.
- Remove your potatoes and transfer them to a large bowl. Mash.
- Add the brown sugar, butter, vanilla extract, pumpkin pie spice, and salt. Add nuts if desired. Mix well.
- Transfer your potatoes to an oven-safe dish.
- Top your potatoes with marshmallows.
- Broil the casserole for 5 minutes or until the marshmallows are toasted to your liking!
Notes
- While the recipe calls for peeled and cubed potatoes, you can actually save yourself some time by leaving the skins on.
- If you want to get your sweet potatoes super smooth and creamy, try using a food processor or immersion blender instead of a traditional potato masher. This will help break down any lumps and create a really silky texture.
- Keep a close eye on the casserole in the oven, as marshmallows can quickly go from perfectly golden to burned.
- If you're not a fan of marshmallows, swap them out for a different topping. Try sprinkling some brown sugar and chopped pecans over the top of the casserole before baking, or drizzle some maple syrup over the top just before serving.
- While the recipe calls for peeled and cubed potatoes, you can actually save yourself some time by leaving the skins on.
- If you want to get your sweet potatoes super smooth and creamy, try using a food processor or immersion blender instead of a traditional potato masher. This will help break down any lumps and create a really silky texture.
- Keep a close eye on the casserole in the oven, as marshmallows can quickly go from perfectly golden to burned.
- If you're not a fan of marshmallows, swap them out for a different topping. Try sprinkling some brown sugar and chopped pecans over the top of the casserole before baking, or drizzle some maple syrup over the top just before serving.
Nutrition Information
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Calories
633kcal
(32%)
Carbohydrates
113g
(38%)
Protein
6g
(12%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
15mg
(5%)
Sodium
221mg
(9%)
Potassium
1015mg
(29%)
Fiber
10g
(40%)
Sugar
61g
(122%)
Vitamin A
40403IU
(808%)
Vitamin C
7mg
(8%)
Calcium
101mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 633 kcal
% Daily Value*
| Calories | 633kcal | 32% |
| Carbohydrates | 113g | 38% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 221mg | 9% |
| Potassium | 1015mg | 22% |
| Fiber | 10g | 40% |
| Sugar | 61g | 122% |
| Vitamin A | 40403IU | 808% |
| Vitamin C | 7mg | 8% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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