It’s just not the holidays without a sweet potato dish! Sweet potatoes are one of my favorites and so versatile! I love visiting a little farmer’s market near my home when they get sweet potatoes from the farms in Mississippi. They are deep orange in color and so sweet in flavor. They cook so wonderfully whether in the oven or very quickly in the Instant Pot.
The first five potatoes from my purchase, I cooked for lunch every day and even ate the potato skin–they were that good! This recipe is a great side dish and so easy to prepare in the Instant Pot for the best time-saver side ever!
Add your potatoes to steamer basket in the Instant Pot and pour in a cup of water…
After steaming for 20 minutes, they will be perfect like this!
Look at that deep orange sweetness! Yum! Place the peeled sweet potatoes in your mixing bowl and add the brown sugar, butter and vanilla and combine. Add the eggs and beat for 2 minutes.
Add the potatoes to your sprayed 2 qt. casserole dish; set aside while preparing the praline topping.
I grate my butter with a large grater…It’s just prettier that way!
Add the remaining ingredients and combine…
Place on top of the casserole…
It will look like this! Now place the casserole dish back in the Instant Pot and cook for 10 minutes –do a quick release when the time is up. Remove from the Instant Pot and place in the oven under the broiler for 2-3 minutes until brown.
It will look absolutely perfect like this!
Oh my! Your family and friends are going to love it!
Instant Pot Praline Sweet Potato Casserole Recipe
- 4–5 medium sweet potatoes
- 3/4 c sugar
- 1 tsp vanilla
- 2 eggs
- 1/2 c melted butter
- Praline Topping:
- 1/2 cup all purpose flour
- 1 cup brown sugar
- 1 cup chopped pecans
- 1/2 cup butter, room temperature
Scrub sweet potatoes until clean.
Place sweet potatoes in steamer basket for Instant Pot.
Add 1 cup water to the Instant Pot, place lid on and set to “seal”.
Place on “steam” for 20 minutes and let Instant Pot natural release.
When done, remove potatoes and let cool a bit before peeling.
After peeling, place potatoes in your mixing bowl; add sugar, vanilla, butter and beat until combined…add the eggs and beat 2 minutes.
Add the whipped potatoes to a 2 quart casserole dish sprayed with nonstick spray.
I use a large grater to grate my butter or you can add all the topping ingredients in a bowl and combine with a pastry cutter or a fork.
Combine the butter, flour, brown sugar until mixed together; add the pecans and stir.
Sprinkle the topping over the sweet potato mixture.
Place the casserole dish inside the Instant Pot and cook on “manual” for 10 minutes.
After removing from the Instant Pot, place in the oven to broil the topping about 2-3 minutes; be careful not to burn.
You can also cook the casserole in the oven on 350 degrees for 30 minutes.