Simplify your holiday sweet potato casserole by making it in the Instant Pot. This delicious side dish features tender, fluffy sweet potatoes infused with warm spices and topped with marshmallows. This easy casserole combines the classic flavors of sweet potato casserole with the convenience and speed of the Instant Pot, making it a stress-free addition to your holiday menu.
Sweet potato casserole is a Thanksgiving classic for a reason. The sweet, spiced aroma fills the kitchen and makes everyone’s mouth water. As much as I love the traditional version, I often wish for a simpler, quicker way to make this beloved side dish.
The Instant Pot sweet potato casserole delivers all the comforting flavors and textures of the classic recipe with less time and effort! By using the Instant Pot to cook the sweet potatoes, you can achieve incredibly tender, creamy results in just a matter of minutes without boiling. You still need to broil the casserole to brown the marshmallows, but it is much quicker!
This lets you free up valuable oven space for other dishes, makes it easier to coordinate your holiday cooking, and minimizes the stress of meal preparation. This casserole is so easy to make that you might find yourself whipping it up not just for special occasions but also for regular weeknight dinners!
In this post, I’ll guide you through the simple process of creating your own instant pot sweet potato casserole. Discover a new, hassle-free way to enjoy this classic comfort food.
Looking for more easy Thanksgiving sides? Try slow cooker mashed potatoes, butternut squash salad, or whole berry cranberry sauce.
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🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Sweet potatoes
- Brown sugar
- Butter
- Vanilla extract
- Pumpkin pie spice: If you don’t have pumpkin pie spice on hand, you can substitute cinnamon.
- Salt
- Pecans or walnuts: I love adding chopped pecans or walnuts to the casserole for a little extra crunch and nutty flavor, but you can leave them out if you’re not a fan.
- Mini marshmallows
🥣How to Make Instant Pot Sweet Potato Casserole
- First things first, peel and chop your sweet potatoes into roughly 1-inch cubes.
- Place the trivet in the bottom of your Instant Pot. Add one cup of water to the bottom of the pot.
- Put the sweet potatoes in your steamer basket and put it on top of the trivet.
- Close the lid on your Instant Pot and make sure the sealing valve is closed.
- Set your Instant Pot to high pressure for 3 minutes.
- Once the Instant Pot has finished, do a quick pressure release by carefully opening the sealing valve.
- Remove the steamer insert and transfer the cooked sweet potatoes to a large mixing bowl. Mash the potatoes with a potato masher or a fork until smooth and creamy.
- Add the brown sugar, butter, vanilla extract, pumpkin pie spice, and salt to the bowl with the mashed sweet potatoes. If you’re using chopped nuts, add those in now, too. Mix everything until it’s well combined and the butter melts.
- Transfer the sweet potato mixture to an oven-safe dish and spread it out evenly. Top the casserole with the mini marshmallows, making sure to distribute them evenly over the surface.
- Set the oven on broil and put the casserole in for 3-5 minutes to brown the marshmallows.
- Remove the casserole from the oven and let it cool for a few minutes before serving.
🍴Serving Ideas
Whether you serve it at Thanksgiving dinner or want a cozy weeknight side dish, this casserole will be a hit. You can’t go wrong with serving it as a classic side dish alongside your favorite holiday mains.
It pairs perfectly with everything from roast turkey and ham to prime rib and pork loin. Plus, the sweet and savory flavors are sure to complement just about any other side you’ve got on the table.
But why save sweet potato casserole for special occasions? This casserole is so easy that you can serve it as an easy weeknight side dish alongside some grilled chicken or pork chops. It’s the perfect way to add some comfort and warmth to any meal, no matter how simple.
💭How to Store
If you have leftovers, store them in an airtight container. You can store the casserole in the fridge if you eat the leftovers within a few days. It should last for up to five days.
If you want to store the casserole for longer, you can freeze it for up to 3 months. Just make sure to use a freezer-safe container and leave a little extra room at the top to allow for expansion as the casserole freezes.
When you’re ready to eat the frozen casserole, transfer it to the fridge and let it thaw overnight. Then, reheat it in the oven at 350°F for about 20-30 minutes, or until it’s heated and the marshmallows are nice and gooey again.
⭐Tips
Be sure to check out the step by step instructions
- While the recipe calls for peeled and cubed potatoes, you can actually save yourself some time by leaving the skins on. Just give them a good scrub before cooking, and then mash everything together once they’re tender. The skins will add some extra fiber and nutrients to the casserole, and you won’t even notice they’re there.
- If you want to get your sweet potatoes super smooth and creamy, try using a food processor or immersion blender instead of a traditional potato masher. This will help break down any lumps and create a really silky texture.
- Keep a close eye on the casserole in the oven, as marshmallows can quickly go from perfectly golden to burned.
- If you’re not a fan of marshmallows, swap them out for a different topping. Try sprinkling some brown sugar and chopped pecans over the top of the casserole before baking, or drizzle some maple syrup over the top just before serving.
📝Reader Questions
Definitely! Follow the recipe until you add the marshmallows, then cover the casserole and store it in the fridge for up to 2 days. When you’re ready to serve, add the marshmallows and bake as directed.
While I prefer the flavor and texture of fresh sweet potatoes, you can definitely use canned in a pinch. Just drain them well before mashing, and adjust the seasoning as needed.
Of course! Just peel and cube your sweet potatoes, then boil them in a large pot of water until they’re tender (about 15-20 minutes). Drain well, then mash and proceed with the recipe as written.
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Instant Pot Sweet Potato Casserole Recipe
Ingredients
- 2 ½ lbs sweet potatoes peeled and cut into 1-inch cubes – about 2-3 large sweet potatoes
- ¾ cup light brown sugar packed
- 2 tablespoons salted butter
- 1 teaspoon vanilla extract
- 1-½ teaspoon pumpkin pie spice
- pinch salt
- ½ cup pecans or walnuts chopped, optional
- 2 cups mini marshmallows
Instructions
- Put a trivet in your Instant Pot. Add one cup of water to the Instant Pot.
- Add your sweet potatoes to a steamer basket.2 ½ lbs sweet potatoes
- Close the lid on your instant pot and close the sealing valve.
- Set your instant pot to high pressure for 3 minutes.
- Once your instant pot has come to pressure and stop cooking, do a quick release by opening the sealing valve.
- Remove your potatoes and transfer them to a large bowl. Mash.
- Add the brown sugar, butter, vanilla extract, pumpkin pie spice, and salt. Add nuts if desired. Mix well.¾ cup light brown sugar packed, 2 tablespoons salted butter, 1 teaspoon vanilla extract, 1-½ teaspoon pumpkin pie spice, pinch salt, ½ cup pecans or walnuts
- Transfer your potatoes to an oven-safe dish.
- Top your potatoes with marshmallows.2 cups mini marshmallows
- Broil the casserole for 5 minutes or until the marshmallows are toasted to your liking!
Notes
- While the recipe calls for peeled and cubed potatoes, you can actually save yourself some time by leaving the skins on.
- If you want to get your sweet potatoes super smooth and creamy, try using a food processor or immersion blender instead of a traditional potato masher. This will help break down any lumps and create a really silky texture.
- Keep a close eye on the casserole in the oven, as marshmallows can quickly go from perfectly golden to burned.
- If you’re not a fan of marshmallows, swap them out for a different topping. Try sprinkling some brown sugar and chopped pecans over the top of the casserole before baking, or drizzle some maple syrup over the top just before serving.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
