Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Country Roads Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x

Description

Sweet potato casserole with a brown sugar and pecan topping made in your Instant Pot, Crockpot or oven.

Ingredients

Scale
  • 1 3/4 pounds (28 ounces) sweet potatoes, peeled and cubed
  • 1/4 cup butter
  • 1/4 tsp cinnamon
  • 1/4 cup white sugar
  • 1 egg
  • 1/2 tsp vanilla
  • Pinch of kosher salt
  • 1/2 cup brown sugar
  • 3 Tbsp all purpose flour
  • 2 Tbsp softened butter
  • 1/2 cup chopped pecans

Instructions

Instant Pot Instructions:

  1. Add 1 ½ cups of water into Instant Pot. Place cubed sweet potatoes into a steamer basket and drop the basket into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up move valve to venting and remove the lid. Set the steamer basket aside. Discard water in bottom of pot and dry out the pot. Dump the sweet potatoes into the pot. 
  2. Use a potato mashed to mashe the sweet potatoes. Stir in the ¼ cup butter, cinnamon, white sugar, egg, vanilla and salt until butter is melted. Spread the mixture evenly in the bottom of the pot. 
  3. In a bowl stir together the brown sugar, flour, 2 Tbsp butter, and pecans. Cut the butter in with a fork. Sprinkle on top of the sweet potato mixture. 
  4. Place air fryer lid on top of Instant Pot Bake at 350 degrees for 15 minutes. 
  5. Serve and enjoy!

Slow Cooker Instructions:

  1. Add 1 ½ cups of water into slow cooker. Place cubed sweet potatoes into slow cooker. Cover and cook on high until soft, about 4-6 hours on low or 3 hours on high. Drain water in bottom of slow cooker.
  2. Use a potato mashed to mash the sweet potatoes. Stir in the ¼ cup butter, cinnamon, white sugar, egg, vanilla and salt until butter is melted. Spread the mixture evenly in the bottom of the crockpot. 
  3. In a bowl stir together the brown sugar, flour, 2 Tbsp butter, and pecans. Cut the butter in with a fork. Sprinkle on top of the sweet potato mixture. 
  4. Cover and cook on high for 2 hours. 
  5. Serve and enjoy!

Oven Instructions:

  1. Fill a pot with water and bring to a boil. Add in the sweet potatoes and boil until they are soft. Drain the water.
  2. Use a potato mashed to mash the sweet potatoes. Stir in the ¼ cup butter, cinnamon, white sugar, egg, vanilla and salt until butter is melted. Spread the mixture evenly in the bottom of the 9×9 inch pan.
  3. In a bowl stir together the brown sugar, flour, 2 Tbsp butter, and pecans. Cut the butter in with a fork. Sprinkle on top of the sweet potato mixture. 
  4. Bake for 45 minutes at 350 degrees. 
  5. Serve and enjoy!

Notes

For IP version: If you don’t have an air fryer lid then you can spread the creamy sweet potato mixture into a 9×9 inch baking dish. Sprinkle the brown sugar mixture on top. Bake in the oven at 350 degrees for 30 minutes. 

  • Category: Side
  • Method: Instant Pot with air fryer lid or Slow Cooker

Find it online: https://www.365daysofcrockpot.com/country-roads-casserole/

MENU