Pressure Cooker Sweet Potato Casserole is the right amount of sweet and smokey, and covered with crunchy savory pecans.

I feel the need to be incredibly honest with you as I write this post. I don’t like Sweet Potato Casserole. Yep. That statement doesn’t even come with a caveat. I produced a recipe that has been deemed super tasty by friends who LIKE sweet potato casserole, and I’ve taste tested it a few times and it’s really good for what it is, but I still won’t be running to it on Thanksgiving.

Let me reiterate, the recipe is legit, classic, and spot-on. I just have never liked Sweet Potato Casserole.

Okay, now that I’ve made that confession, let me walk you through the process!

First of all, gather your sweet potatoes, peel them, and cut them into rough large chunks. Cook them at high pressure until nice and soft, then mix them with a few tasty ingredients!

While the potatoes are cooking you can also mix up your streusel like topping. I opted out of marshmallows for this recipe and instead went for crispy crunchity savory pecans. My favorite part of the dish actually!

After the sweet potato mixture is whipped up and topped with your pecan mixture, it goes back in the pressure cooker to finish cooking!

If you’d like, you can finish it in the oven under the broiler to crisp up the top and simmer out any extra liquid.

Enjoy!

Pressure Cooker Sweet Potato Casserole

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Author: Jessie
Total Time: 1 hour
Yield: 8–10 1x

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Description

Pressure Cooker Sweet Potato Casserole is the right amount of sweet and smokey, and covered with crunchy savory pecans.

Ingredients

Scale

2 1/2 lbs sweet potatoes
1/2 cup brown sugar (affiliate)
1 teaspoon salt
1/2 teaspoon smoked sweet paprika
1 teaspoon vanilla (affiliate)
1/4 cup butter (affiliate), melted
1/4 cup half & half
1 egg

Topping

1/2 cup brown sugar (affiliate)
1/4 cup flour
1 teaspoon cinnamon (affiliate)
1/2 cup chopped pecans
3 tablespoons butter (affiliate), melted

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Instructions

Place trivet into the bottom of pressure cooker, then add 1 cup of water.
Peel sweet potatoes and cut into large chunks (mine were about an inch and a half across)
Place sweet potatoes on top of trivet and set to high pressure for 16 minutes.
When time is up, let pressure naturally release for 10 minutes then release all remaining pressure.
In a mixing bowl with a paddle or whisk attachment, whip together brown sugar, salt, paprika, vanilla, butter, half and half, egg, and cooked sweet potatoes until creamy.
Grease an 8 inch baking dish (or something else that will fit in your pressure cooker) with cooking spray, then spread sweet potato mixture into the dish.
In a separate small mixing bowl, mix together brown sugar, flour, cinnamon, chopped pecans, and melted butter until a crumble forms.
Add crumble to top of sweet potatoes.
Wash pressure cooker pot and trivet, then place back inside pressure cooker along with 1 cup of water.
Create a foil sling by folding a long piece of foil lengthwise 3 times, then loop underneath your baking dish, and carefully lower onto the trivet inside your pressure cooker.
Lock lid and set to high pressure for 15 minutes.
When the time is up, do a quick release, carefully remove the baking dish from the pot using the foil sling, and place under the broiler for 2-3 minutes to crisp up the crumble topping.