Instant Pot Sweet Potato Casserole
Total Time
1 hour 40 minutes
Prep Time
30 minutes
Cook Time
1 hour 10 minutes
Rating
5 out of 5 stars
(9)
Ingredients
8 servings
- 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
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Preparation
Chef’s notes
Sweet potatoes are not yams. Sweet potatoes and yams are used interchangeably but the two are different vegetables. Sweet potatoes are indeed sweeter than yams.
Use cold water. Start with cold water in the Instant Pot. The starch in the potatoes will react to hot water immediately, resulting in uneven cooking and mealy potatoes.
Drain the sweet potatoes. Nobody likes a watery sweet potato casserole. Drain the potatoes very well prior to mashing.
Make ahead of time. Sweet potato casserole is another one of those holiday side dishes you can make ahead of time. Prep and cook the sweet potatoes in the Instant Pot the night before, assembling in the baking dish, and place in the fridge. Allow the sweet potato mixture to come to room temperature for about 15-30 minutes prior to baking.