Name: Instant Pot Sweet Potato Casserole with Pecans and Marshmallows Recipe
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 5 pounds sweet potatoes, peeled and chopped; 1 cup water; 10 tablespoons unsalted butter, melted and divided; 3/4 cup brown sugar, divided; 1/2 cup plus 1 tablespoon all-purpose flour; Kosher salt, to taste (about 1 1/4 teaspoons total); 2 large eggs, lightly beaten; 1/3 cup whole milk; 1 teaspoon orange zest; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 3/4 cup coarsely chopped pecans; 5 tablespoons unsalted butter, melted (from the total 10 tablespoons); 1/4 cup brown sugar (from the total 3/4 cup); 1/2 teaspoon kosher salt; 1 cup miniature marshmallows

Print Recipe· 4.3 from 13 reviews

If you’ve been searching for a show-stopping comfort food that comes together with amazing ease, I’m so excited to share this Instant Pot Sweet Potato Casserole with Pecans and Marshmallows Recipe. It’s the perfect harmony of warm, creamy sweet potatoes mingling with buttery pecans and topped with those irresistibly toasty marshmallows. What makes this casserole truly shine is how the Instant Pot dramatically cuts down the cooking time without sacrificing any rich, homey flavors that bring everyone back for seconds. Whether it’s a holiday feast or a simple family dinner, this dish promises to fill your table with joy and leftovers in no time.

Ingredients You’ll Need

A black pot with a shiny silver inside is filled with several thick, round slices of bright orange sweet potatoes stacked evenly on top of each other. The pot sits on a white marbled surface with soft lighting that highlights the smooth texture of the sweet potatoes, making them look fresh and firm. Photo taken with an iphone --ar 4:5 --v 7

This Instant Pot Sweet Potato Casserole with Pecans and Marshmallows Recipe relies on simple, wholesome ingredients that each play a big role in delivering a perfect balance of flavor, texture, and color. From the natural sweetness of the potatoes to the crunch of pecans and that gooey marshmallow topping, you’ll be amazed at how a handful of pantry staples transforms into something truly special.

5 pounds sweet potatoes: Peeled and chopped for quick and even cooking in the Instant Pot.
1 cup water: Essential for the steaming process to get those potatoes tender and soft.
3/4 cup coarsely chopped pecans: Adds a delicious buttery crunch that contrasts beautifully with the creamy potatoes.
10 tablespoons unsalted butter: Melted and divided, it brings richness and silky smoothness to the casserole.
3/4 cup brown sugar: Divided for sweetness that’s deep and caramel-like, enhancing the natural sugars in the sweet potatoes.
1/2 cup plus 1 tablespoon all-purpose flour: A subtle thickener that helps bind everything together perfectly.
Kosher salt: Just the right pinch to balance flavors and highlight the natural sweetness.
2 large eggs: Lightly beaten to add structure and a creamy texture.
1/3 cup whole milk: Adds a gentle creaminess, making the casserole extra smooth and luscious.
1 teaspoon orange zest: Brings a bright, fresh zing that wakes up the sweet and nutty flavors.
1 teaspoon vanilla extract: Infuses a warm, comforting aroma and depth.
1/2 teaspoon ground cinnamon: Adds a cozy spice note that is classic in sweet potato dishes.
1 cup miniature marshmallows: The crowning glory with their soft, golden-brown finish that makes every bite unforgettable.

How to Make Instant Pot Sweet Potato Casserole with Pecans and Marshmallows Recipe

Step 1: Cook the Sweet Potatoes in the Instant Pot

Start by adding your peeled and chopped sweet potatoes along with a cup of water into the Instant Pot. Hit the manual setting, crank the pressure to high, and set it for 8 minutes. Once the timer dings, perform a quick-release according to your Instant Pot’s instructions. This method steams the potatoes to perfect tenderness in a fraction of the time stovetop cooking would take.

Step 2: Prepare the Pecan Topping Mixture

While the potatoes are cooking, mix your pecans with half of the melted butter, a quarter cup of brown sugar, flour, and half a teaspoon of salt in a medium bowl. This mixture will chill in the fridge until you’re ready to sprinkle it over the casserole, giving the dish a nutty, crumbly texture that contrasts beautifully with the sweet potato base.

Step 3: Mash and Season the Sweet Potatoes

Drain any excess liquid from the pot, then return the potatoes to it. Using a sturdy potato masher, mash them until perfectly smooth. Next, stir in the remaining butter and brown sugar, the eggs, milk, orange zest, vanilla extract, cinnamon, and a pinch of salt. These simple additions elevate the classic sweet potato flavor with warmth and brightness, creating a luscious filling ready for baking.

Step 4: Assemble and Bake the Casserole

Preheat your oven to 350 degrees Fahrenheit and lightly grease a 9 x 13 baking dish. Spread the mashed potato mixture evenly in the dish, then generously sprinkle your chilled pecan topping on top. Pop the casserole into the oven and bake for about 40 minutes until it’s just about set, with the pecans crisping up beautifully.

Step 5: Add the Marshmallows and Final Bake

Sprinkle the miniature marshmallows over the top of the casserole. Return it to the oven for another 10 to 15 minutes, or until the marshmallows have puffed up and achieved that irresistible golden brown hue. This final touch turns the dish into a sweet, fluffy masterpiece that’s visually stunning and downright delicious.

How to Serve Instant Pot Sweet Potato Casserole with Pecans and Marshmallows Recipe

A slice of orange sweet potato casserole sits on a white round plate on a white marbled surface. The dish has about three layers: a bottom soft crust layer, a thick and smooth bright orange mashed sweet potato layer in the middle, and a top layer covered with lightly browned, soft toasted marshmallows and small pieces of chopped nuts scattered around. A silver spoon rests on the plate with a scoop of the orange filling partly taken out, showing the light fluffiness inside. The background is softly blurred with white bowls and spoons visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra special presentation, sprinkle a few whole pecans on top just before serving to enhance the crunchy texture and add visual appeal. A light dusting of ground cinnamon or a handful of fresh chopped parsley can also brighten the plate and add a subtle aroma.

Side Dishes

This sweet potato casserole pairs wonderfully with savory mains like roasted turkey, glazed ham, or smoked chicken. A crisp green salad or sautéed green beans bring fresh, vibrant balance to the meal, cutting through the richness of the casserole.

Creative Ways to Present

Consider serving this Instant Pot Sweet Potato Casserole with Pecans and Marshmallows Recipe in individual ramekins for an elegant touch at holiday dinners or special occasions. You can also layer it into a clear glass baking dish so everyone can admire the beautiful layers of mash, pecan topping, and marshmallows before the first scoop.

Make Ahead and Storage

Storing Leftovers

Store any leftover casserole in an airtight container in the refrigerator for up to 4 days. This helps the flavors to meld even more, making for tasty next-day meals or snacks.

Freezing

You can freeze the casserole after baking but before adding marshmallows. Cover tightly with foil and plastic wrap to prevent freezer burn, and store for up to 3 months. When ready to eat, thaw overnight in the fridge before baking and adding your marshmallows.

Reheating

Reheat leftovers in the oven at 350 degrees Fahrenheit until warmed through, about 20 minutes. To revive the marshmallow topping, add fresh mini marshmallows on top and broil briefly until they toast to a golden perfection.

FAQs

Can I make this casserole without an Instant Pot?

Absolutely! You can boil the sweet potatoes on the stove until tender, though it will take longer. The Instant Pot simply speeds up this process while keeping the potatoes perfectly moist.

What can I substitute for pecans if I have a nut allergy?

Sunflower seeds, toasted oats, or crushed graham crackers can offer a similar crunch and texture without nuts.

Is it okay to use canned sweet potatoes?

While fresh potatoes work best for texture and flavor, you can use canned sweet potatoes in a pinch. Just adjust the moisture by omitting some of the added liquid in the recipe.

Can I make this recipe vegan?

Yes! Substitute the butter with vegan margarine, use a plant-based milk, and replace the eggs with flax or chia egg alternatives. For the marshmallows, look for vegan varieties as many traditional ones contain gelatin.

How far in advance can I prepare this dish?

This casserole can be assembled a day ahead of time and stored in the fridge. Bake it fresh just before serving to maintain the best texture and aroma.

Final Thoughts

If you want a dish that feels like a warm hug in every bite, the Instant Pot Sweet Potato Casserole with Pecans and Marshmallows Recipe is your new best friend. It’s a crowd-pleaser any time of year, effortlessly blending sweet, nutty, and creamy textures while saving you time in the kitchen. Give it a try and watch it become a beloved staple that everyone requests again and again.

“`