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Instant Pot (and Make Ahead!) Sweet Potato Casserole

Prep Time20 mins
Cook Time38 mins
Total Time58 mins
Servings: 6 -8 servings


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

For the topping:

  • 1/3 cup unsalted butter melted
  • 1/3 cup flour
  • 1/3 cup brown sugar
  • 1/2 cup pecans
  • 1/2 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, 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.