Last Updated on 2 months by Neha Deshmukh

Instant Pot Sweet Potato Casserole Recipe – Cinnamon & Pecan Delight

Introduction

Okay, let’s be real – is there anything better than a warm, comforting casserole, especially around the holidays? I first made this Instant Pot Sweet Potato Casserole a few years ago when I was looking for a way to free up oven space during Thanksgiving. It quickly became a family favorite, and honestly, I think I prefer it to the traditional baked version! It’s unbelievably creamy, packed with warm spices, and that pecan topping? Chef’s kiss. Plus, the Instant Pot makes it so much faster. You’ll love how easy this is!

Why You’ll Love This Recipe

This Instant Pot Sweet Potato Casserole is a game-changer. It’s:

• Quick: Ready in under 30 minutes, thanks to the Instant Pot!
• Easy: Seriously, it’s a simple recipe, even for beginner cooks.
• Flavorful: The cinnamon, allspice, and nutmeg create a wonderfully warm and inviting flavor.
• Creamy: The Instant Pot creates the smoothest, most luscious sweet potato mash.
• Crowd-Pleasing: Perfect for Thanksgiving, Christmas, or any cozy gathering.

Ingredients

Here’s what you’ll need to make this dreamy casserole:

• 2 pounds sweet potatoes
• 3 tablespoons butter (about 42g)
• 0.5 cup orange juice (120ml)
• 0.25 cup brown sugar (50g)
• 0.5 teaspoon salt (2.5g)
• 0.5 teaspoon ground cinnamon (2.5g)
• 0.125 teaspoon ground allspice (0.6g)
• 0.125 teaspoon ground nutmeg (0.6g)
• 20 pecan halves

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Sweet Potatoes: Varieties & Selection

You can use Garnet, Jewel, or Beauregard sweet potatoes for this recipe. Garnet will give you a deeper orange color, while Jewel is a bit sweeter. Look for firm sweet potatoes without any soft spots. About 900g of sweet potatoes is perfect.

Butter: Salted vs. Unsalted – Which to Use?

I usually use salted butter because I like the flavor it adds. If you’re using unsalted, you might want to add an extra pinch of salt to the sweet potato mixture.

Spices: The Warmth of Cinnamon, Allspice & Nutmeg

Don’t skimp on the spices! They really make this casserole sing. Freshly ground spices are always best, but pre-ground work just fine too.

Brown Sugar: Light vs. Dark – Flavor Differences

I prefer dark brown sugar for a richer, molasses-like flavor. Light brown sugar will work in a pinch, but it won’t have quite the same depth.

Pecans: Regional Variations & Toasting for Enhanced Flavor

Pecans are classic, but you can experiment with other nuts too (more on that later!). Toasting the pecans before adding them to the topping brings out their flavor even more. Just pop them in a dry skillet for a few minutes until fragrant.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Set your Instant Pot to Saute mode. Melt 1 tablespoon of butter, then add the sweet potatoes, orange juice, salt, cinnamon, allspice, and nutmeg. Give everything a good mix.
2. Sprinkle ¼ cup of brown sugar evenly over the top – resist the urge to stir! Close the lid, making sure the valve is set to sealing.
3. Pressure cook on high for 5 minutes, then do a quick release. Be careful of the steam!
4. Now, mash those sweet potatoes! You can use a regular potato masher or an immersion blender for a super smooth texture.
5. For Instant Pot Serving: Spread the remaining butter and 2 tablespoons of brown sugar over the mash. Sprinkle with pecan halves. Saute on low for about 5 minutes, until everything is bubbly and golden.
6. For Casserole Dish: Transfer the sweet potato mash to a baking dish. Top with the pecans, remaining brown sugar, and butter. Bake at 375°F (190°C) for 15 minutes, or until golden brown and bubbly.

Expert Tips

A few little secrets to make this casserole even better:

• Achieving the Perfect Sweet Potato Mash: Don’t overcook the sweet potatoes in the Instant Pot. You want them tender, but not falling apart.
• Preventing Sticking in the Instant Pot: Make sure to deglaze the pot after sautéing the sweet potatoes. Add a splash of orange juice and scrape up any browned bits from the bottom.
• Adjusting Sweetness to Your Preference: Taste the sweet potato mash before adding the topping. If you like it sweeter, add a little more brown sugar.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Sweet Potato Casserole: Substitute the butter with vegan butter and ensure your brown sugar is vegan-friendly (some brands use bone char in processing).
• Gluten-Free Sweet Potato Casserole: This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.
• Spice Level Adjustment: From Mild to Warm: Add a pinch of cayenne pepper or a dash of ginger for a little extra warmth. My friend, Priya, loves adding a tiny bit of cardamom!
• Thanksgiving & Christmas Adaptations: For Thanksgiving, serve this alongside your turkey and stuffing. For Christmas, add a sprinkle of cranberries to the topping for a festive touch.

Serving Suggestions

This casserole is amazing on its own, but it’s even better with:

• Roasted turkey or chicken
• Honey-glazed ham
• A simple green salad
• A dollop of whipped cream (optional, but highly recommended!)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions:

• Can I make this sweet potato casserole ahead of time? Yes! You can make the sweet potato mash a day or two in advance and store it in the refrigerator. Just add the topping and bake (or saute) when you’re ready to serve.
• What if I don’t have an Instant Pot? Can I use a traditional method? Absolutely! You can boil or bake the sweet potatoes until tender, then proceed with the recipe as written. Baking will take about 45-60 minutes at 375°F (190°C).
• Can I use different nuts instead of pecans? Of course! Walnuts, almonds, or even chopped hazelnuts would be delicious.
• How can I adjust the sweetness of the casserole? Add more or less brown sugar to the sweet potato mash, to taste.
• What’s the best way to reheat leftover sweet potato casserole? Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also microwave it in short bursts, but it won’t be as crispy.