Instant Pot (and Make Ahead!) Sweet Potato Casserole

5 from 1 vote

Instant Pot Sweet Potato Casserole has the perfect combination of spices and is a super easy and fast way to make sweet potato casserole!

Prep Time20

Cook Time38

Total Time58

Course: Side Dish

Cuisine: American

Servings: 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

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.