Instant Pot Sweet Potato Casserole

Instant Pot Sweet Potato Casserole has the perfect combination of spices and is a super easy and fast way to make sweet potato casserole!  Even better, you can prep it ahead of time and just put it in the oven  to warm up right before the big meal.  

Instant Pot Sweet Potato Casserole in a white scalloped pie dish with golden brown marshmallows on top.

While you can't make every dish in the Instant Pot during Thanksgiving (unless you have five Instant Pots!) it's really an amazing tool for making dishes faster and freeing up space in the kitchen.  This recipe for Instant Pot Sweet Potato Casserole can even be made ahead of time, which means you can make it the day before and then make my Instant Pot Green Bean Casserole or Instant Pot Maple Mustard Turkey Breast the day of.  

This Instant Pot Sweet Potato Casserole is definitely one of the highlights of my Thanksgiving plate.  It is the perfect combination of lightly sweetened potatoes with a marshmallow/pecan crumble combination topping. I couldn't choose between a marshmallow topping and a pecan topping, so I did both!

If you're looking for an extra sweet sweet potato Thanksgiving treat, check out my Sweet Potato Pie with Bourbon Meringue Topping!

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Ingredients in Instant Pot Sweet Potato Casserole - sweet potatoes, maple syrup, vanilla extract, cinnamon, brown sugar, butter, heavy cream, egg, mini marshmallows, and chopped pecans.

Sweet Potatoes - I use 3-4 large sweet potatoes for this recipe.

Brown Sugar and Maple Syrup - the sweeteners for this sweet potato casserole.

Cinnamon and Vanilla - both add warmth to the dish.

Egg and Heavy Cream - binders in the filling.

Pecans - Add a lovely crunchy topping to the casserole.

Butter - in the filling and the topping.

Marshmallows - essential for sweet potato casserole topping!

Refer to the recipe card for the complete list of ingredients.


Omit the marshmallows. If you're not a fan of marshmallows on your sweet potatoes, you can definitely omit them. The addition of the pecan topping means the sweet potato casserole will still have a crunchy sweet top!

Boil the Potatoes. No Instant Pot? You can still make this sweet potato casserole by boiling the sweet potatoes instead. Simply boil them in water for 15-20 minutes, until tender.

Step by Step Instructions

Photo 1 - sweet potatoes cut into 6 large pieces each. Photo 2 - Instant Pot with the trivet in it along with the sweet potato chunks.

Photo 1. Peel the sweet potatoes and cut each potato into 6-8 large pieces.

Photo 2. Place the sweet potatoes in the slow cooker on top of the trivet and with 1 cup of water.

Photo 3 - the sweet potatoes in the Instant Pot after being cooked. Photo 4- the sweet potatoes in a glass bowl mashed.

Photo 3. Secure the lid on the Instant Pot and cook on high pressure for 8 minutes. Let the pressure naturally release and strain out the water.

Photo 4. Transfer the sweet potatoes to a large bowl and mash with a fork.

Photo 5 - glass bowl with mashed sweet potatoes, brown sugar, egg, vanilla, heavy creamy and melted butter. Photo 6 - white round scalloped pie dish with the sweet potato casserole mixture.

Photo 5. To the sweet potatoes, add the brown sugar, melted butter, cinnamon, heavy cream, and egg and stir well to combine.

Photo 6. Transfer mixture to a greased baking dish. You can use an 8x8" baking dish or an 8-9" round pie dish.

Photo 7- small glass bowl with melted butter, flour, brown sugar, and pecans. Photo 8 - Butter and pecan mixture spread on top of the sweet potato casserole in the white scalloped pie dish.

Photo 7. In a medium bowl, whisk together the melted butter, brown sugar, flour, and chopped pecans.

Photo 8. Spread this mixture over the sweet potatoes.

Photo 9 - marshmallows sprinkled over the sweet potato casserole. Photo 10 - the baked sweet potato casserole.

Photo 9. Sprinkle with marshmallows.

Photo 10. Bake at 350 degrees F. for 25-30 minutes.

Make Ahead Instructions

Okay, let's wrap up by talking about how this Instant Pot Sweet Potato Casserole can be made ahead of time (just like Cream Cheese Green Bean Casserole!). Basically, you'll do all of the Instant Pot prep in advance.  This includes cooking the sweet potatoes and mixing it with the butter and spices.

Then you spread it in a casserole dish, make the brown butter and pecan topping, and finish it off!  Wrap it with some plastic wrap and stick it in the fridge until you're ready to bake it. So easy.  So simple.  And so delicious! Then you have more time for the Mayonnaise Roasted Turkey and Turtle Pecan Cheesecake!

Instant Pot Sweet Potato Casserole topped with marshmallows and baked until golden brown.

Recipe FAQs

Can I use canned sweet potatoes?

I have never made this using canned sweet potatoes, but I suppose you could. You just would not need the Instant Pot to cook the sweet potatoes first. Simply start from the step of mashing the sweet potatoes.

Can I make this without marshmallows?

Yes. Simply omit them and you will still have the sweet pecan topping.

Can I reduce the brown sugar?

Sure. You can omit the brown sugar (but keeping the maple syrup) from the filling. You definitely need to keep the sugar in the topping. This Sweet Potato Casserole is meant to be sweet.

Other Thanksgiving Recipes to Consider...

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.

Instant Pot Sweet Potato Casserole

Instant Pot (and Make Ahead!) Sweet Potato Casserole

Instant Pot Sweet Potato Casserole has the perfect combination of spices and is a super easy and fast way to make sweet potato casserole! 
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 38 minutes
Total Time: 58 minutes
Servings: 8 servings
Calories: 336kcal


  • 3-4 large sweet potatoes peeled and cut into large chunks (about 6-8 chunks per sweet potato)
  • 1 cup water
  • 2 tablespoons unsalted butter melted
  • 3 tablespoons brown sugar
  • 1 tablespoon maple syrup
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ cup heavy cream
  • 1 large egg

For the topping:

  • cup unsalted butter melted
  • cup flour
  • cup brown sugar
  • ½ cup pecans
  • ½ cup marshmallows


  • Place water and sweet potatoes in pressure cooker.
  • Seal lid.
  • Cook on high for 8 minutes. Let the pressure naturally release.
  • Remove lid and strain the sweet potatoes.
  • Mash the sweet potatoes with a fork - this should be extremely easy because the sweet potatoes will be very tender.
  • Add butter, brown sugar, maple syrup, vanilla, cinnamon, salt, cream, and egg to sweet potatoes and stir well to combine.
  • Preheat oven to 350 degrees F. (If you are doing this as a make ahead recipe, do not preheat oven until ready to bake)
  • Spray 8" baking dish with cooking spray.
  • Spread sweet potato mixture into baking dish.
  • Make the topping by combining melted butter, flour, brown sugar, and pecans in a small bowl.
  • Evenly spread/drop pieces of the topping over the sweet potato mixture.
  • *At this point, you can cover and refrigerate overnight.
  • Sprinkle with marshmallows.
  • Bake in preheated oven for 25-30 minutes, until marshmallows are golden.
  • Serve and enjoy!


  • Total time does not include the time it takes for the pressure cooker to build pressure.
  • To make this sweet potato casserole ahead of time, prep everything up to the point of adding the marshmallows and baking. When you are ready to bake, add the marshmallows and bake according to directions. 


Calories: 336kcal | Carbohydrates: 41g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 89mg | Potassium: 359mg | Fiber: 3g | Sugar: 22g | Vitamin A: 12490IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg
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