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Sweet Potato Casserole Instant Pot

I don’t know about you, but a Sweet Potato Casserole with Pecans is always a must on my Thanksgiving Table. This recipe is going to make your Thanksgiving cooking a whole lot easier by showing you how to make this classic into an Instant Pot Sweet Potato Casserole! Save the oven for the turkey, we’ve got you covered here.

Prep Time
40 mins
Cook Time
40 mins
Additional Time
10 mins
Total Time
1 hr 5 mins
Servings: 8 servings
Calories: 337 kcal
Course: Side Dish
Cuisine: North American , American

Ingredients

Sweet Potato Casserole:
  • 3 large sweet potatoes cooked
  • ¼ cup sugar
  • 1 egg
  • ½ stick butter melted
  • 1 tsp vanilla
Topping:
  • ½ cup brown sugar dark or light
  • 1 cup pecans chopped
  • ¼ cup melted butter
  • ¼ cup flour
  • ¼ cup maple syrup

Instructions

    Cup of Yum
  1. Either bake your sweet potatoes or cook them in the Instant Pot until soft. Follow these instructions to cook your Sweet Potatoes in the Instant Pot if need be.
  2. Peel your sweet potatoes. Use a potato masher or an electric hand mixer to mash them until smooth.
  3. Add the sugar, egg, butter, and vanilla, then mix again. Scoop the mixture into a glass bowl or casserole dish that will fit inside your Instant Pot.
  4. In a small bowl, mix the topping ingredients until a crumble is formed. Spread this across the top of the sweet potato mixture.
  5. Pour 2 cups of water into the Instant Pot. Place the trivet in the pot, then place the casserole dish on top of the trivet (do not cover). Turn the pressure to HIGH for 15 minutes. When the timer is done, perform a Quick Release. Enjoy!

Notes

  • Recipe copyright The Foreign Fork. For educational and personal use only. 
  • Recipe was made using an 8 qt pot.
  • Sweet Potatoes: This recipe calls for 3 already cooked sweet potatoes. Make sure that you’re using large sweet potatoes! You can bake them in the oven if you’d like, but the easiest would be to cook them in the Instant Pot as well. To do so, you can follow these instructions.
  • Pecans: I love pecans, so this Sweet Potato Casserole with Pecans is a dream come true for me! I use a nut chopper to chop my pecans very finely. You can also keep them whole if you’d prefer. My preference is for a finer cut so that I can get more flavors in one bite.
  • Maple Syrup: For this recipe I would always recommend true maple syrup if it is easily accessible to you. The pure maple syrup has more flavor and a thinner texture than most leading syrup brands. The molasses texture of processed syrup isn’t my favorite, but they will certainly work in a pinch!
  • If you prefer walnuts, you can sub them out instead. Use the exact same measurements.
  • You can also omit nuts altogether if that is your preference. You do not need to change the cook time, or any other measurements.
  • There should be no need to spray your casserole dish with nonstick spray, but you can definitely do so if you’re worried about it!
  • Make sure to use oven mitts to remove the casserole dish from the Instant Pot… it will very hot!

Nutrition Information

Serving 1serving Calories 337kcal (17%) Carbohydrates 48g (16%) Protein 4g (8%) Fat 15g (23%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 36mg (12%) Sodium 110mg (5%) Potassium 392mg (11%) Fiber 4g (16%) Sugar 30g (60%) Vitamin A 12237IU (245%) Vitamin C 2mg (2%) Calcium 62mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 337

% Daily Value*

Serving 1serving
Calories 337kcal 17%
Carbohydrates 48g 16%
Protein 4g 8%
Fat 15g 23%
Saturated Fat 5g 25%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 36mg 12%
Sodium 110mg 5%
Potassium 392mg 8%
Fiber 4g 16%
Sugar 30g 60%
Vitamin A 12237IU 245%
Vitamin C 2mg 2%
Calcium 62mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.