Instant Pot Sweet Potato Casserole
Make this ahead of time! Bake when ready to serve with toasted marshmallows and pecan streusel topping!
Ingredients
- 5 pounds sweet potatoes, peeled and chopped
- 1 cup water
- ¾ cup coarsely chopped pecans
- 10 tablespoons unsalted butter, melted and divided
- ¾ cup brown sugar, divided
- ½ cup plus 1 tablespoon all-purpose flour
- Kosher salt
- 2 large eggs, lightly beaten
- ⅓ cup whole milk
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 cup miniature marshmallows
Instructions
- Add sweet potatoes and water to a 6-qt Instant Pot®. Select manual setting; adjust pressure to high, and set time for 8 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- In a medium bowl, combine pecans, 5 tablespoons butter, 1/4 cup brown sugar, flour and 1/2 teaspoon salt; place in the refrigerator.
- Remove potatoes from the Instant Pot® and drain excess liquid before returning the potatoes to the pot. Using a potato masher, mash potatoes until smooth.
- Stir in remaining 5 tablespoons butter, remaining 1/2 cup brown sugar, eggs, milk, orange zest, vanilla, cinnamon and 3/4 teaspoon salt.
- Preheat oven to 350 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
- Spread potato mixture into the prepared baking dish; sprinkle with pecan mixture.
- Place into oven and bake until almost set, about 40 minutes. Sprinkle with marshmallows; continue to bake for an additional 10-15 minutes, or until marshmallows are golden brown.
- Serve immediately.