Instant Pot (and Make Ahead!) Sweet Potato Casserole
large sweet potatoes
peeled and cut into large chunks (about 6-8 chunks per sweet potato)
pure vanilla extract
For the topping:
Place water and sweet potatoes in pressure cooker.
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.