Sweet Potato Casserole
Sweet potato casserole is more than just a side dish—it’s a warm, comforting staple that graces holiday tables and family dinners alike.
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Equipment
- Instant Pot OR large sauce pan
- 3 qt, 10-inch pie, OR 8x11 baking dish
- Hand mixer
- measuring cups/spoons
Ingredients
For the Filling:
- 4-5 large sweet potatoes (about 4 cups mashed)
- 2 eggs
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 1/2 tsp salt
For the Topping:
- 3 tbsp butter, softened
- 1/4 cup flour
- 1 cup brown sugar
- 1 cup pecans, chopped
Alternative Topping:
- 1 cup mini marshmallows
Instructions
For the Filling:
- Scrub the potatoes, pierce with a fork, and place into the Instant Pot. Add 2 cups of water, seal and pressure cook for 30-35 minutes. Allow pressure to release naturally and cool potatoes completely before handling.
- Alternatively, you can peel and cube the sweet potatoes, then boil until tender. Drain and allow to cool completely.
- Combine 4 cups cooked sweet potatoes, eggs, cream, vanilla, maple syrup, salt, nutmeg and cinnamon in a bowl. Mix thoroughly until smooth and creamy. I use a hand mixer but you could also use a stand mixer for this.
- Spread the sweet potato mixture evenly into a 3 qt baking dish. ( You can also use a 10-inch pie or 8x11dish)
For the Topping:
- For a nutty crunch, mix melted butter, flour (or rolled oats), brown sugar, and pecans until well combined. Sprinkle the pecan-streusel mixture over the potatoes.
- Alternatively, spread mini marshmallows across the top for a classic twist.
- Bake in a preheated oven at 375°F (190°C) for 35-40 minutes, or until the topping is golden and bubbling.
Notes
*Calories are approximate
Servings: 12 servings
Calories: 472kcal
