Best 2 Instant Pot Sweet Potato Casserole Recipes

Calling all sweet potato aficionados! This collection of Instant Pot sweet potato casserole recipes will tantalize your taste buds and warm your soul. From classic Southern-style casseroles to innovative takes on this beloved dish, we've got something for every palate. Whether you prefer a sweet and gooey filling, a crunchy pecan topping, or a combination of both, our recipes will guide you in creating the perfect sweet potato casserole for your next family gathering or holiday feast.

Check out the recipes below so you can choose the best recipe for yourself!

INSTANT POT® SWEET POTATO CASSEROLE

Instant Pot® Sweet Potato Casserole image

This is a trendier, bistro-type sweet potato casserole cooked in the Instant Pot®.

Provided by thedailygourmet

Categories Side Dish Vegetables Sweet Potatoes

Time 40m

Yield 8

Number Of Ingredients 12

Ingredients

6 sweet potatoes, peeled and chunked
½ cup water
⅓ cup butter
⅓ cup raspberry-chipotle sauce (such as Robert Rothschild Farm®)
2 tablespoons heavy cream
2 tablespoons brown sugar, or more to taste
½ teaspoon pumpkin pie spice
½ teaspoon salt, or to taste
1 ½ teaspoons butter
⅓ cup chopped pecans
½ teaspoon chipotle powder
¼ teaspoon ground cinnamon

Steps:

Place the steam rack inside a multi-functional pressure cooker (such as Instant Pot®). Add water to the pot. Place sweet potatoes onto the rack. Close and lock the lid. Select high pressure function and set timer for 10 minutes. Allow 10 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove sweet potatoes and steam rack. Drain water and return sweet potatoes to the pot.
Add butter, raspberry-chipotle sauce, cream, brown sugar, pumpkin pie spice, and salt to the pot with the sweet potatoes. Mash using a potato masher or stick blender.
Melt butter in a skillet over medium heat. Add pecans, chipotle powder, and cinnamon. Cook, stirring frequently, about 1 1/2 minutes. Serve on top of sweet potatoes.

Nutrition Facts : Calories 338.7 calories, Carbohydrate 52.2 g, Cholesterol 27.4 mg, Fat 13.5 g, Fiber 7.4 g, Protein 4 g, SaturatedFat 6.5 g, Sodium 355.9 mg, Sugar 12.4 g

INSTANT POT SWEET POTATO CASSEROLE

Instant Pot Sweet Potato Casserole image

A great sweet potato casserole that you can make without all of the hassle of the original and without having to turn on your oven. It's like a side dish meets dessert!

Provided by Jonathan Melendez

Categories Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

4 lbs sweet potatoes, peeled
1 cup water
6 tablespoons unsalted butter, melted
1/3 cup heavy cream
1/4 cup light brown sugar, packed
1/4 cup real maple syrup
1 teaspoon vanilla extract
1 large egg
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger (optional)
1/4 teaspoon ground cloves (optional)
1 cup toasted pecans, chopped
1 cup mini marshmallows
1/4 cup light brown sugar, packed
2 tablespoons unsalted butter, melted
1/2 teaspoon ground cinnamon
1 pinch salt

Steps:

Cut the potatoes into large chunks and place them in a 6-quart or larger Instant Pot. Add the water and then lock the lid, making sure the pressure valve is set to seal. Cook on high pressure for 8 minutes. Allow the pressure to release naturally for 10 minutes before manually removing the residual pressure.
Meanwhile, to make the topping, in a bowl, combine the pecans, marshmallows, sugar, butter, cinnamon and salt; set aside.
Carefully open the lid and mash with a potato masher until smooth. In a medium bow, whisk together the butter, heavy cream, maple syrup, vanilla, egg and spices. Pour into the potatoes and stir until combined. Press the sauté function on low and cook, stirring often, until bubbling, about 3 to 5 minutes. Turn off the machine and sprinkle the topping over the top of the potatoes. Serve immediately.

Nutrition Facts : Calories 714, Fat 34.4, SaturatedFat 14.3, Cholesterol 89.8, Sodium 226, Carbohydrate 98.1, Fiber 11.2, Sugar 44.1, Protein 8.1

Tips:

Choose the right sweet potatoes: Opt for firm, medium-sized sweet potatoes with smooth, unblemished skin. Avoid any that are bruised or have soft spots.

Prick the sweet potatoes: Before cooking, use a fork to pierce the potatoes several times. This helps steam escape during cooking, ensuring they cook evenly and don't burst.

Use a quality maple syrup: Opt for pure maple syrup rather than pancake syrup, as it offers a richer, more complex flavor.

Don't overcook the sweet potatoes: They should be tender but still slightly firm, not mushy. Overcooking can make them watery and bland.

Mash the sweet potatoes thoroughly: Use a potato masher or ricer to achieve a smooth, lump-free texture. Lumps can make the casserole grainy and unpleasant.

Add mix-ins mindfully: When incorporating mix-ins like pecans, marshmallows, or cranberries, consider their flavors and textures. Choose ingredients that complement the sweet potatoes well.

Don't skimp on the spices: Spices like cinnamon, nutmeg, and ginger add warmth and depth of flavor to the casserole. Use fresh, high-quality spices for the best results.

Let the casserole rest: After baking, let the casserole rest for a few minutes before serving. This allows the flavors to meld and the casserole to set.

Conclusion:

With its velvety texture, caramelized crust, and irresistible blend of sweet and savory flavors, Instant Pot Sweet Potato Casserole is a must-try dish for any occasion. Whether you're a seasoned home cook or just starting out, this recipe offers an easy and delicious way to enjoy this classic side dish. So gather your ingredients, fire up your Instant Pot, and let's create a culinary masterpiece that will delight your taste buds and warm your soul.

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