Description
A delicious sweet potato casserole topped with a crunchy pecan topping.
Ingredients
Scale
- 6 sweet potatoes
- 1 cup water
- ¾ cup sugar
- ½ teaspoon salt
- 1 teaspoon vanilla
- 2 eggs (beaten)
- ¼ cup butter (melted)
- 1 cup brown sugar
- ⅓ cup flour
- 1 cup pecans (chopped)
- 3 tablespoons butter (melted)
Instructions
- Scrub skin of sweet potatoes until clean. Place trivet into Instant Pot and then pour water into the bottom of the pot.
- Place sweet potatoes on top of trivet.
- Secure the lid and turn the valve to ‘SEAL’.
- Press the ‘MANUAL’ button and then set the timer for 18 minutes (18 minutes works best for small sweet potatoes. For medium-sized potatoes, set the timer for 22 minutes. For large-sized potatoes, set the timer for 27 minutes).
- Once the potatoes are finished cooking, move the valve to ‘VENTING’ to do a quick release.
- Wait for the pressure valve to lower, then carefully remove lid and use tongs or an oven mitt to remove potatoes from pot.
- Let potatoes cool for about 5 minutes (they will be VERY hot!).
- Preheat oven to 350℉.
- Remove skins from potatoes (they should literally fall off when you touch them). Place potatoes in a bowl.
- Mash potatoes by hand or use a hand mixer to beat until well combined and almost smooth. Add sugar, salt, vanilla, eggs and butter to bowl and mix together with mashed potatoes.
- Pour mixture into a greased 9×13-inch baking dish.
- In a small bowl, combine brown sugar, flour, pecans and butter to make topping. Sprinkle topping on top of sweet potato mixture.
- Bake for 30 minutes or until topping is golden brown and sweet potatoes are heated through completely.
Notes
- For larger sweet potatoes, adjust cooking time accordingly.
- This dish can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 75mg