Instant Pot Sweet Potato Casserole

Published: Nov 15, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 14 Comments

Creamy Sweet Potato Casserole with warming spices, brown sugar and butter glazed pecans. With fresh citrusy aromas this easy vegetarian side dish is a crowd pleaser and easy to make.

Note: The original recipe posted in Nov 2017 has been updated with more variations of the recipe.  

I have been making this sweet potato casserole for a few years. The original recipe required baking potatoes in the oven and then making a creamy mash with eggs, butter, sugar, and spices. Over the years, I have reduced the butter, and sugar and substituted eggs with orange juice which adds a little kick of fresh citrusy flavor to this dish and makes it vegetarian and vegan friendly side dish. Best part, I now have a super easy recipe using Instant Pot Pressure Cooker.

Ingredients

• Sweet Potatoes – I recommend buying sweet potatoes with orange skin that have deep orange flesh and are sweet when cooked with creamy moist textures
• Spices – ground cinnamon, nutmeg, and allspice
• Brown Sugar – adds deep caramel-like flavor without making teh dish overly sweet
• Orange Juice – makes for a perfect replacement for eggs as used in traditional recipes and adds fresh flavor and aroma to the casserole.

How to Make Sweet Potato Casserole

• Peel the sweet potatoes, discard the end, and cut them into ¼-inch thick slices

• Set Instant Pot to Saute mode and heat 1 tablespoon of butter. Add sweet potatoes, orange juice, salt, cinnamon, allspice, and nutmeg. Mix together.
• Spread ¼ cup of brown sugar on top, do not mix. Close Instant Pot with pressure valve to sealing. Pressure cook(hi) for 5 minutes followed by quick release.

• Using a potato masher or immersion blender, mash the potatoes until they are smooth and creamy
• Place the mashed sweet potatoes in a casserole dish. Arrange pecans in a single layer on top.
• Sprinkle with brown sugar and drizzle melted butter over the top.
• Bake for 15 minutes in a preheated oven at 375 degrees, or until browned and bubbly.

• If serving from the Instant Pot, spread the butter over the creamed potatoes
• Sprinkle 2 tablespoons of brown sugar and arrange the pecans on top
• Set Instant pot to saute(less) and cook for 5 mins or until the potatoes are heated through and the top becomes bubbly

Variation

Here is another easy way to make this sweet potato casserole. Steam sweet potatoes in the Instant Pot, you can also use this as a meal prep step and finish baking it in the oven when you are ready to serve:

• Add 1 cup of water to the Instant Pot. Place washed sweet potatoes on the trivet and cook for 12- 15 mins on pressure cook/manual(hi) with natural pressure release. Tip – Pick small to medium sweet potatoes that cook faster.
• Allow the potatoes to cool. Remove the skin and place the sweet potatoes in a large bowl. 
• Mash sweet potatoes until smooth. Then beat in one egg or ½ cup of orange juice.
• Stir in ¼ cup brown sugar, 1 tablespoon melted butter, salt, cinnamon, allspice, and nutmeg; beat until the mixture is light and fluffy. 
• Transfer the mixture to an ungreased 3-quart casserole dish. Arrange the pecans in a single layer on top. Sprinkle with remaining brown sugar and drizzle 2 tablespoons of melted butter over the top. 
• Bake for 15 minutes in the preheated oven at 375 degrees, or until browned and bubbly. 

Also, if you enjoy sweet potatoes as much as we do, don’t forget to try this delicious cardamom and saffron-flavored sweet potato halwa with fresh coconut.

More Vegetarian Side Dishes for Thanksgiving

Recipe

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4.88 from 8 votes

Sweet Potato Casserole Recipe

Creamy and lightly sweetened vegan sweet potato casserole

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Side Dish

Cuisine: American

Servings: 6

Calories: 247kcal

Author: Archana Mundhe

Ingredients

Instructions

• Set Instant Pot to Saute mode and heat 1 tablespoon of butter or coconut oil. Add sweet potatoes, orange juice, salt, cinnamon, allspice, and nutmeg. Mix together.

• Spread ¼ cup of brown sugar on top, do not mix. Close Instant Pot with pressure valve to sealing. Cook on Manual/Pressure cook(hi) for 5 minutes followed by quick release.

• Using a potato masher or immersion blender, mash the potatoes until they are smooth.

Here are the two options to serve:

• If serving from the Instant Pot, spread the remaining vegan butter or coconut oil over the potatoes. Sprinkle 2 tablespoons of brown sugar and arrange the pecans on top. Set Instant pot to saute(less) and cook for 5 mins or until the potatoes are heated through and the top becomes bubbly. Keep the sweet potatoes on ‘keep warm’ mode until ready to be served.

• If you are serving in a casserole, take the mashed sweet potatoes out in a casserole dish. Arrange pecans in a single layer on top. Sprinkle with 2 tablespoon brown sugar and drizzle remaining melted butter over the top. Bake for 15 minutes in a preheated oven at 375 degrees, or until browned and bubbly.

Nutrition

Calories: 247kcal | Carbohydrates: 42g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 324mg | Potassium: 582mg | Fiber: 5g | Sugar: 17g | Vitamin A: 21760IU | Vitamin C: 13.9mg | Calcium: 59mg | Iron: 1.2mg

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