Sweet Potato Casserole in the Pressure Cooker
This easy Sweet Potato Casserole topped with pecans and marshmallows is a traditional side at our family Thanksgiving table. This comforting dish combines mashed sweet potatoes, brown sugar, and butter with a hint of cinnamon.
Equipment
- 1 Pressure Cooker
Ingredients
Ingredients
- 3 pounds sweet potatoes peeled and cut into cubes
- ½ cup brown sugar packed
- ⅓ cup butter softened
- ½ teaspoon vanilla extract
- ¾ cup chopped pecans divided
- ¼ teaspoon cinnamon or to taste
- Salt and black pepper to taste
- 2 cups miniature marshmallows
Instructions
Instructions
- Place cubed sweet potatoes into the pressure cooker with just a cup or so of water or broth depth.
- Lock the lid and set your cooker to high pressure for about 10-12 minutes.
- Allow pressure to release naturally for about 10 minutes.
- Open the lid and mash the sweet potatoes until smooth.
- Mix in brown sugar, butter, vanilla, cinnamon, salt, and pepper. Fold in half the pecans.
- Spread the mixture into a greased baking dish.
- Sprinkle the rest of the pecans and miniature marshmallows on top.
- Bake in a 350°F oven for 30 minutes or until marshmallows are puffed and golden.
Notes
Proper storage keeps this dish tasting fresh. Use an airtight container for refrigeration or freeze portions for later.