The Best Sweet Potato Casserole Ever {in the Instant Pot!}

It’s been 3 years…

Since I took a leap of faith and proclaimed this recipe the “Best Sweet Potato Casserole Ever”.

And so many of you agreed with me!

Alicia left a comment that warmed my heart:

This was absolutely delish! The flavors combined so well and I felt good about eating this. I used sucanat. I can’t see why I will ever try another recipe other than this one! Thank you!

And Robert blessed my socks off by saying:

I cooked this last year and our kiddos scarfed it as if they had never been fed. It is going on the table again this year, for sure!!! I plan to make extra to have to snack over the long weekend.

When Wardee asked me to develop a sweet potato casserole for the Instant Pot, I have to admit that my initial thought was That recipe is amazing. If it ain’t broke, don’t fix it!

Then I was curious about an Instant Pot sweet potato casserole… so I went searching for an easy yet nourishing recipe…

And I couldn’t find one. 🙁

I scoured Pinterest and Google, yet every recipe I found called for either loads of sugar, unprepared nuts (read why your nuts should be soaked or sprouted before eating here!), or store-bought marshmallows (find 25+ homemade healthy marshmallow recipes here).

Consequently, I didn’t have a choice! I had to adapt my original recipe into an Instant Pot sweet potato casserole!

3.75 from 4 votes

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The Best Sweet Potato Casserole Ever {in the Instant Pot!}

It's been 3 years since I took a leap of faith and proclaimed this recipe the "Best Sweet Potato Casserole Ever". And so many of you agreed with me! So I had to adapt my original recipe into an Instant Pot sweet potato casserole! Serves 4 to 5. Adapted from this recipe.

Course Dessert, Side Dish

Cuisine American

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 4 to 5

Calories 827 kcal

Author Lindsey Dietz

Ingredients

For the sweet potatoes:

• 3 pounds sweet potatoes scrubbed clean
• 1 cup pure water
• 1 organic or pastured egg
• 1/3 cup coconut sugar
• 1/4 cup full fat coconut milk
• 2 tablespoons coconut flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon sea salt

For the nutty crumble topping:

• 1/2 cup blanched almond flour
• 1/4 cup pecans crispy, coarsely chopped
• 1/2 cup walnuts crispy, coarsely chopped
• 1/4 cup unsweetened shredded coconut
• 1/4 cup coconut sugar
• 1 tablespoon chia seeds
• 1 teaspoon ground cinnamon
• 1/4 teaspoon sea salt
• 5 tablespoons grass-fed butter salted

Instructions

To make the sweet potatoes:

1. Prick the sweet potatoes all over with a fork.
2. Then add 1 cup of water to the stainless steel Instant Pot insert.
3. Place the metal trivet inside.
4. Then add the potatoes to the pot.
5. Cover and seal.
6. Next, press "Manual" and adjust the time to 20 minutes.

7. While the potatoes are pressure cooking, assemble the topping.

To make the nutty crumble topping:

1. Add all topping ingredients to a medium-sized mixing bowl.
2. Then, using a pastry cutter, cut the butter into the topping mixture until the texture resembles slightly damp gravel. This will take several minutes.
3. Set aside.

To assemble the sweet potato casserole:

1. When the Instant Pot beeps to let you know the potatoes are cooked, place a towel over steam release and turn the pressure valve to release the pressure.
2. Next, remove the potatoes from the pot, but leave the water and trivet.
3. Add an addition 1/2 cup of water to bring the water level back to 1 cup.
4. Then carefully remove the peel from the potatoes. It should slide right off, but a butter knife is helpful to keep your hands off hot potatoes!
5. Place peeled potatoes in a 1.75-quart glass Pyrex bowl.
6. Then add the remaining ingredients to the bowl with the cooked sweet potatoes.
7. Use a spoon to mix everything together right in the bowl.
8. Then evenly spread the prepared nutty crumble topping over the sweet potatoes.
9. Next, make a foil sling to go underneath the Pyrex bowl and stick up on either side, like a handle. This will be helpful for removing the hot dish from the Instant Pot later on!
10. Place the foil sling and glass bowl inside the stainless insert.
11. Fold the foil down so the lid closes properly.
12. Then place the lid onto the Instant Pot and seal.
13. Next press the "Manual" button and adjust the time down to 10 minutes.
14. When the Instant Pot beeps, place a towel over the steam vent and release the pressure.
15. Finally, using the foil handles, carefully lift the casserole out of the Instant Pot and serve!
16. If a crisp topping is desired, place the casserole in the oven and broil for 2 to 3 minutes.

Recipe Notes

• The written recipe will easily serve 4 to 5 adults. We are a family of 4, so this size is perfect for us. If you're planning on serving more, double the recipe and use Wardee's stacking technique (found inside the Pressure Cooking eCourse!) when cooking!

Nutrition Facts

The Best Sweet Potato Casserole Ever {in the Instant Pot!}

Amount Per Serving

Calories 827 Calories from Fat 405

% Daily Value*

Fat 45g69%

Saturated Fat 18g113%

Cholesterol 79mg26%

Sodium 679mg30%

Potassium 1326mg38%

Carbohydrates 101g34%

Fiber 17g71%

Sugar 31g34%

Protein 14g28%

Vitamin A 48760IU975%

Vitamin C 8mg10%

Calcium 192mg19%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe Adaptations For Special Diets & Allergies

You can adapt this recipe to suit special dietary needs! It’s already grain-free and gluten-free, but here are some other adaptations if you are working around food allergies or a healing diet, such as GAPS:

For a GAPS-friendly casserole, replace the sweet potatoes with an equivalent amount of butternut squash. Additionally, use raw honey in place of coconut sugar in both the casserole and nutty topping. Finally, replace the butter with coconut oil.

If someone has an egg allergy, simply omit the egg!

Finally, use coconut oil or ghee instead of butter for Paleo diets or dairy allergies.

Have you ever made an Instant Pot sweet potato casserole? Will you now? What other Thanksgiving dishes will you make in your Instant Pot this year?

If you have extra sweet potatoes, toss them in a skillet at breakfast and make a sweet potato & sausage breakfast hash.

This post was featured in 47 Recipes For A Happy Instant Pot Thanksgiving & Christmas {pressure cooker, too!}.