Every year especially around the holidays, oven space can be a very big issue in our house. This Instant Pot sweet potato casserole recipe is one of the many great Instant Pot side dishes for Thanksgiving that you can make to free up that oven.
This sweet potato recipe is extremely simple and has a short cook time for the sweet potatoes. The original recipe requires you to boil the fresh sweet potatoes on the stove, and it takes a lot longer. So, this is definitely a time saver!
On top of the sweet potato casserole is the pecan streusel, which is the best part in my opinion. If you don’t like pecans, we would recommend chopping them up pretty small, or swapping for walnuts. If there is a nut allergy in the family, you can always top this dish with classic mini marshmallows.
Recipe Ingredient Notes
To make our Instant Pot sweet potato casserole, you need the following ingredients:
- Sweet potatoes
- Water
- Sugar
- Salt
- Vanilla extract
- Eggs
- Butter
- Brown sugar
- Flour
- Chopped pecans
Equipment Needed
For this recipe, I use the Instant Pot LUX 6 Quart 6-in-1 Programmable Pressure Cooker. It’s basically six appliances in one – a pressure cooker, rice cooker, sauté, steamer, cake maker, and warmer. For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Instant Pot Sweet Potato Casserole
- Begin by scrubbing the skin of the sweet potatoes until they are completely clean. Then, once all of the sweet potatoes are clean, get out your Instant Pot.
- Put the trivet into the bottom of the Instant Pot. Then, pour the cup of water in the bottom. After the trivet is in place, stack the sweet potatoes on top of the trivet.
- Place the lid on and make you hear it click. If it is not clicked in properly, you will not be able to start the Instant Pot.
- Be sure once the lid is locked in place to turn the vale to the “SEAL” position. Believe me, you don’t want to forget this step!
- Then, press the “MANUAL” button and then set the timer for about 18 minutes. Though, if you are using a medium-sized sweet potato set the timer for 22 minutes, and 27 minutes if they are large-sized sweet potatoes. Pro Tip: If you are wondering how long to cook your sweet potatoes for, there is a great illustration of how long different sizes should cook for HERE.
- Once the sweet potatoes have finished cooking in the Instant Pot, move the valve on the lid to “VENTING” position to do what is called a “QUICK RELEASE”. This allows the pressure to leave the Instant Pot faster, rather than a natural slow release.
- Wait for the steam to subside and the pressure valve to lower, then carefully remove the lid from the Instant Pot.
- Next, while using an oven mitt (I like THESE) or tongs take the sweet potatoes out of the Instant Pot. Be sure to not touch the sides as they will still be VERY hot!
- After removing the sweet potatoes, give them about 5 minutes to cool down as they will be VERY hot.
- While you are waiting, preheat the oven to 350℉.
- After the sweet potatoes have had a chance to cool down, remove the skins from the potatoes. The skins should literally fall off when you touch them. Then place the peeled potatoes into a large mixing bowl.
- Next, get out either your electric mixer or hand masher to mash the potatoes into a smooth texture and all have been combined together.
- In add in the sugar, salt, vanilla, eggs, and butter then mix them into the mashed sweet potatoes.
- Now that the potatoes are ready, get out your 9×13 pan and spray it with non-stick cooking spray.
- To make the topping for the sweet potato casserole, mix together the brown sugar, flour, pecans, and butter in a small bowl. Then, simply sprinkle it over the top of the sweet potatoes.
- Pop the 9×13 pan into the oven and bake it for 30 minutes, or until the topping is golden brown and the sweet potatoes are heated all the way through.
Recipe Notes
Sweet potatoes and yams are actually different. Sweet potatoes are sweet and moister than yams. Not to mention, the outward appearance of a yam is more like tree bark. A sweet potato has a softer skin.
Enjoy More Delicious Side Dishes
Need the perfect compliment to your main dish? You’ll want to try these delicious side dishes. Browse our comprehensive collection of simple side dish recipes.
- Candied Yams
- Coconut Pecan Sweet Potatoes
- Cranberry Pecan Sweet Potato Bake
- Maple Roasted Butternut Squash
- Mashed Sweet Potato
- Mom’s Sweet Potato Casserole
- Mom’s Sweet Potatoes
- Roasted Honey Cinnamon Butternut Squash
- Roasted Parmesan Sweet Potatoes
- Slow Cooker Candied Sweet Potatoes
- Twice Baked Sweet Potatoes
Instant Pot Sweet Potato Casserole Recipe
Ingredients
- 6 sweet potatoes
- 1 cup water
- ¾ cup sugar
- ½ teaspoon salt
- 1 teaspoon vanilla
- 2 eggs, beaten
- ¼ cup butter, melted
- 1 cup brown sugar
- ⅓ cup flour
- 1 cup pecans, chopped
- 3 Tablespoon butter, melted
Instructions
- Scrub skin of sweet potatoes until clean. Place trivet into Instant Pot and then pour water into the bottom of the pot. Place sweet potatoes on top of trivet.
- Secure the lid and turn the valve to "SEAL".
- Press the "MANUAL" button and then set the timer for 18 minutes (18 minutes works best for small sweet potatoes. For medium-sized potatoes, set the timer for 22 minutes. For large-sized potatoes, set the timer for 27 minutes).
- Once the potatoes are finished cooking, move the valve to "VENTING" to do a quick release.
- Wait for the pressure valve to lower, then carefully remove lid and use tongs or an oven mitt to remove potatoes from pot.
- Let potatoes cool for about 5 minutes (they will be VERY hot!).
- Preheat oven to 350℉.
- Remove skins from potatoes (they should literally fall off when you touch them). Place potatoes in a bowl.
- Mash potatoes by hand or use a hand mixer to beat until well combined and almost smooth. Add sugar, salt, vanilla, eggs and butter to bowl and mix together with mashed potatoes.
- Pour mixture into a greased 9×13-inch baking dish.
- In a small bowl, combine brown sugar, flour, pecans and butter to make topping. Sprinkle topping on top of sweet potato mixture.
- Bake for 30 minutes or until topping is golden brown and sweet potatoes are heated through completely.
Notes
Nutrition
Video
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
thanks for the great recipes how much are your books please.
You can click on the COOKBOOK tab on our home page and it will bring up all of our cookbooks. Click on the ones you are interested in and the price will come up.
Could you make the sweet potato mixture the day before and then top it and cook it the day of?
I don’t understand how using the instant pot for your sweet potato casserole, is as you say, freeing up oven space, when you have to put the potatoes in the oven for 30 mins to bake?
Hi Erika, you could definitely prepare this the day before and have it already to stick in the oven the day of! Hope this helps and Happy Thanksgiving!!
I made this leaving out the pecans but keeping the brown sugar topping. I added mini marshmallows and browned them slightly. This was for my church’s Thanksgiving themed Family Community Night which is a monthly potluck! Wish I could share the pictures I took!
This recipe is incredible! I made it for Thanksgiving and everyone was raving about it! The only thing I added was to cover the top completely with mini marshmallows the last 5 minutes of cooking until they were puffy and starting to get a little golden color on the top! So good! I especially loved learning to cook the sweet potatoes in the instant pot. Truly the perfect texture!
This recipe was perfection! I couldn’t believe how easy the skins came off and how easily they mashed. They were delicious and a hit!
Great recipe! I halved the recipe and used a glass 9 inch circular pan for the baking. I also substituted the sugar with erythritol. Delicious
I crave this recipe and don’t confine it to holidays. As a senior, I no longer limit enjoyment if my favorites, as I may not be around for the next holiday! Save the IP for other dishes and nuke those sweet potatoes. Far faster, still peels easily, and no pot to wash. Time depends on the microwave power, size, and number of the sweets. Test and eat sweets more often, as they are loaded with nutrition!
We are trying this recipe this year for Thanksgiving. My mom wrote down exactly from your YouTube video and I was using the recipe listed above. The video states that we need 1/2 cup of butter. The recipe says 1/4 cup. Which is best?
It should work out fine either way. But it’s 1/4 cup butter. I think they just added 1/4 cup, but said 1/2 cup when making it. Hope it all worked out today.
We love this recipe!We have been making it now for 3 years faithfully every holiday season! Definitely my families favorite. I also have 8 of the cookbooks 🙂
Hi Marsha. This is the sweetest comment and made our whole day. So glad to hear that the family likes the IP Sweet Potato Casserole. And thanks for buying our cookbooks.
I made this for Thanksgiving last year and I have to say, of all the sweet potato recipes I’ve made over the last fifty+ years, this is the best! I wouldn’t dream of adding marshmallows. It has just the right amount of sweetness as it is written. Using the IP for the sweet potatoes makes is so easy. I can’t wait to make it again this year.
This recipe is incredibly easy. It is now my go to way to cook sweet potatoes. The fact that you don’t have to spend time peeling them makes the process the absolute best. For times when my family wants the traditional marshmallow topping I follow the recipe through step 10 and then top with marshmallows.