With the holidays coming around the corner, it’s time to breakout the Instant Pot! I’m starting with this delicious Instant Pot Sweet Potato Casserole, topped with mini marshmallows, of course! Affiliate links included in this post.
Thanksgiving is my JAM. It’s right up there with 4th of July for me when it comes to food (I know, that’s a weird combo, but it’s true!).
I’m working on putting together a Keto Thanksgiving this year for myself, but my kids told me they’d run away to Grandmas if sweet potato casserole (WITH the mini marshmallows- duh!) wasn’t on the table.
Kids, your wish is my command. And thankfully this is pretty easy to make when you get the Instant Pot involved.
Instant Pot Sweet Potato Casserole Ingredients
6 C sweet potatoes (washed, peeled and chopped)
2 1/2 C 
5 TBSP unsalted butter, softened
1 1/2 tsp 
1 tsp 
1/2 tsp 
1/4 tsp 
1/2 C whole milk
1 C water
1 bag of 
1/2 C 
Instant Pot Sweet Potato Casserole Directions
Wash, peel, chop your potatoes and set into the instant pot.
Add the water to the instant pot.
Set the instant pot to Manual, High Pressure for 4 minutes.
Once the cooking has completed, do a Quick Pressure Release.
Once the pressure has been released open the pot.
Mash the sweet potatoes inside your pot.
Turn your instant pot to saute.
Add the milk, and butter to your sweet potatoes.
Mix to combine.
Add the brown sugar and spices.
Mix to combine.
Preheat your oven to a low broil.
Continue to cook on saute for five minutes while stirring often.
Scoop the sweet potato casserole into a baking dish.
Top your casserole with the remaining brown sugar.
Sprinkle with mini marshmallow and chopped walnuts
Place the casserole dish onto the bottom rack of the oven.
Bake in the oven for 3-6 minutes or until the marshmallows are toasted
Remove the potato casserole from the oven and serve warm.
For that extra smoky marshmallow flavor use a flame torch and cook your marshmallows to a crispy burn.
Enjoy!
Instant Pot Sweet Potato Casserole
Ingredients
- 6 C sweet potatoes (washed, peeled and chopped)
- 2 1/2 C brown sugar (packed) plus 1 C for topping
- 5 TBSP unsalted butter, softened
- 1 1/2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1/2 C whole milk
- 1 C water
- 1 bag of mini marshmallows
- 1/2 C chopped walnuts
Instructions
- Wash, peel, chop your potatoes and set into the instant pot
- Add the water to the instant pot.
- Set the instant pot to Manual, High Pressure for 4 minutes.
- Once the cooking has completed, do a Quick Pressure Release. Once the pressure has been released open the pot.
- Mash the sweet potatoes inside your pot.
- Turn your instant pot to saute.
- Add the milk, and butter to your sweet potatoes.
- Mix to combine.
- Add the brown sugar and spices. Mix to combine.
- Preheat your oven to a low broil.
- Continue to cook on saute for five minutes while stirring often.
- Scoop the sweet potato casserole into a baking dish.
- Top your casserole with the remaining brown sugar.
- Sprinkle with mini marshmallow and chopped walnuts
- Place the casserole dish onto the bottom rack of the oven
- Bake in the oven for 3-6 minutes or until the marshmallows are toasted
- Remove the potato casserole from the oven and serve warm.
- For that extra smoky marshmallow flavor use a flame torch and cook your marshmallows to a crispy burn.
- Enjoy!
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Patty Holliday is a Marvel loving, Disney obsessed wife, and mother of four. She’s a travel agent specializing in Disney & Universal vacations- and loves a candid confession. Find her in Virginia (or anywhere frequent flyer miles or her trusty minivan takes her.)
