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Instant Pot Sweet Potato Casserole
Jennifer Quisenberry
With this Instant Pot Sweet Potato Casserole, your sweet potatoes will cook up in a fraction of the time, while freeing up space on the stove-top and in the oven.
5
from 1 vote
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Prep Time
20
minutes
mins
Cook Time
15
minutes
mins
Total Time
35
minutes
mins
Course
Side Dish
Cuisine
American
Servings
10
Calories
414
kcal
Equipment
Cutting Board
Chef's Knife
Instant Pot
Potato Masher
Measuring Cups
Measuring Spoons
Casserole Dish
Culinary Torch
Ingredients
1x
2x
3x
6
cups
Sweet Potatoes
Washed, Peeled, and Chopped
2 ½
cups
Brown Sugar
Packed
1
cup
Brown Sugar
For Topping
5
Tbsp
Unsalted Butter
Softened
1 ½
tsp
Cinnamon
1
tsp
Ginger
½
tsp
Nutmeg
¼
tsp
Allspice
½
cup
Whole Milk
1
cup
Water
1
bag
Mini Marshmallows
½
cup
Chopped Walnuts
Instructions
Instructions for Instant Pot Sweet Potato Casserole
Wash, peel, chop your potatoes and set into the Instant Pot.
Add the water to the instant pot.
Set the instant pot to Manual, High Pressure for 4 minutes.
Once the cooking has completed, do a Quick Pressure Release.
Once the pressure has been released, open the pot.
Mash the sweet potatoes inside your pot.
Turn your instant pot to saute.
Add the milk, and butter to your sweet potatoes.
Mix to combine.
Add the brown sugar and spices.
Mix to combine.
Preheat your oven to a low broil.
Continue to cook on saute for five minutes while stirring often.
Scoop the sweet potato casserole into a baking dish.
Top your casserole with the remaining brown sugar.
Sprinkle with mini marshmallow and chopped walnuts.
Place the casserole dish onto the bottom rack of the oven.
Bake in the oven for 3-6 minutes or until the marshmallows are toasted.
Remove the potato casserole from the oven and serve warm.
For that extra smoky marshmallow flavor use a flame torch and cook your marshmallows to a crispy burn.
Enjoy!
Notes
Please note that nutrition facts are subject to change based on your choice of ingredients.
Nutrition
Calories:
414
kcal
Keyword
Instant Pot Sweet Potato Casserole
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