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Top View of Sweet Potato Casserole in an Instant Pot Pressure Cooker

Instant Pot Sweet Potato Casserole

Instant Pot Sweet Potato Casserole - the perfect easy, paleo-friendly side dish for Thanksgiving. Best of all, this healthier sweet potato casserole is made entirely in the pressure cooker, saving you valuable oven space. No pre-boiling the potatoes required!

Course Side Dish
Cuisine American
Keyword holiday vegetable side dish, Instant Pot, paleo, pressure cooker, sweet potato, sweet potato casserole
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 servings
Calories 373 kcal
Author Kelly

Ingredients

For the Sweet Potato Puree:

  • 2 1/2 lbs sweet potatoes , (about 4-5 medium) peeled and chopped into 2
  • 1 cup water or vegetable broth
  • 2-3 tablespoons milk , plus more as needed, I usually use unsweetened almond or cashew milk
  • 2 tablespoons coconut oil , softened (can also sub with ghee or vegan butter)
  • 1/4 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 large egg , lightly beaten (leave out for vegan or use egg substitute)

For the Pecan Topping:

  • 1 1/2 cups toasted pecans , roughly chopped
  • 2 tablespoons melted coconut oil
  • 2-3 Tablespoons pure maple syrup , or more depending on how sweet you want this
  • 2 Tablespoons almond flour , or all purpose or all purpose flour for non-paleo versionflour for non-paleo version
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon salt

Instructions

  1. Prep your sweet potatoes (peel & cut them into rough 2" or so pieces) and place them in the Instant Pot along with the water.
  2. Seal the lid and turn the valve to "sealing".
  3. Press the MANUAL or PRESSURE COOK (High) for 8 minutes (it will take approx. 10 minutes or so to get up to pressure).
  4. Once the potatoes are cooked and you hear the beeping sound, do a quick release by pushing the valve to VENTING using a long wooden spoon. Carefully open the lid and test to make sure potatoes are done by poking one with a knife. If they're not done, put the lid back on and cook them on high pressure for another 2 minutes.
  5. Carefully take the inner cooking pot out of the Instant Pot and drain the liquid.
  6. Add the milk, coconut oil, maple syrup, vanilla, and egg to the drained sweet potatoes. Using a potato masher or immersion blender, mash the potatoes until they are smooth. Add more milk (1/2 tablespoon at a time) if mash seems too thick. Smooth the surface.

  7. In a large bowl, combine pecans, oil, maple syrup, flour, cinnamon, nutmeg and salt in a medium bowl.

TO SERVE DIRECTLY FROM THE INSTANT POT:

  1. Spread the pecan mixture over the sweet potato mash. Set Instant pot to SAUTE (less) and cook for 5-10 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.

TO SERVE IN A CASSEROLE DISH:

  1. Transfer sweet potatoes into a casserole dish. Spread the pecan mixture over the sweet potato mash. Bake for 8-10 minutes in a preheated oven at 400°F, or until browned and bubbly.

Nutrition Facts
Instant Pot Sweet Potato Casserole
Amount Per Serving (1 g)
Calories 373 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Total Carbohydrates 31g 10%
Dietary Fiber 6g 24%
Sugars 12g
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.