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Instant Pot Sweet Potato Casserole with Pecans and Marshmallows Recipe

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4.3 from 13 reviews

  • Author: Sara
  • Total Time: 1 hour 40 minutes
  • Yield: 8 servings

Description

This Instant Pot Sweet Potato Casserole is a comforting and easy-to-make holiday side dish featuring tender mashed sweet potatoes cooked quickly in the Instant Pot, topped with a buttery pecan crumble and golden toasted marshmallows. Perfect for family gatherings or festive meals, it combines creamy, sweet, and crunchy textures with warm flavors like cinnamon and orange zest.

Ingredients

Sweet Potato Base

  • 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

Pecan Topping

  • 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

Additional

  • 1 cup miniature marshmallows

Instructions

  1. Cook Sweet Potatoes: Add the peeled and chopped sweet potatoes along with 1 cup of water to a 6-quart Instant Pot. Select the manual setting, adjust to high pressure, and set the timer for 8 minutes. When cooking is complete, perform a quick pressure release according to the manufacturer’s instructions.
  2. Prepare Pecan Topping: In a medium bowl, mix together the chopped pecans, 5 tablespoons melted butter, 1/4 cup brown sugar, 1 tablespoon flour, and 1/2 teaspoon kosher salt. Place this mixture in the refrigerator to chill while you prepare the potatoes.
  3. Mash the Potatoes: Remove the cooked sweet potatoes from the Instant Pot, carefully draining any excess liquid. Return the potatoes to the pot and mash them with a potato masher until smooth and creamy.
  4. Mix Sweet Potato Base: Stir into the mashed potatoes the remaining 5 tablespoons melted butter, 1/2 cup brown sugar, lightly beaten eggs, whole milk, orange zest, vanilla extract, ground cinnamon, and 3/4 teaspoon kosher salt. Mix thoroughly until well combined.
  5. Preheat Oven and Prepare Dish: Preheat your oven to 350 degrees Fahrenheit. Lightly oil a 9×13 inch baking dish or spray with nonstick cooking spray.
  6. Assemble Casserole: Spread the sweet potato mixture evenly in the prepared baking dish. Sprinkle the chilled pecan topping evenly over the top.
  7. Bake the Casserole: Place the baking dish in the preheated oven and bake for about 40 minutes, or until the casserole is almost set.
  8. Add Marshmallows: Sprinkle 1 cup of miniature marshmallows over the top of the casserole and bake for an additional 10 to 15 minutes, or until the marshmallows are golden brown and toasted.
  9. Serve: Remove from the oven and serve immediately to enjoy the warm, creamy, and crunchy textures.

Notes

  • You can substitute pecans with walnuts if preferred.
  • For a dairy-free version, replace butter with a plant-based alternative and use a dairy-free milk option.
  • For easier peeling, microwave whole sweet potatoes for 2-3 minutes and allow to cool before peeling.
  • Ensure to perform quick release carefully as hot steam will escape.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Side Dish
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://sarabaking.com/instant-pot-sweet-potato-casserole-with-pecans-and-marshmallows-recipe/