Elvis Presley Casserole

Elvis Presley Casserole–sweet potatoes are steamed quickly in the Instant Pot and then mashed with brown sugar, vanilla and cream. They are then baked under a layer of toasted marshmallows and crunchy pecans for the ultimate holiday side dish. (See notes in the recipe card for how to make this in the slow cooker or in the stove/oven).

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Elvis Presley Casserole

This dish is basically dessert disguised as a side dish, and I’m not mad about it. I don’t often eat sweet potatoes, even though I love them, so I always take an extra helping on Thanksgiving. This would be a wonderful addition to your Thanksgiving or Christmas spread. You can easily double or triple the recipe too. The pressure cooker cuts your cooking time way down which is perfect when your oven is already packed with turkey and sides. The combination of creamy sweet potatoes, crunchy pecans, and those pillowy marshmallows is just unbeatable. The name of this recipe comes from Food.com, where the author says, “This is from my ‘Recipes from Graceland’ cookbook that I got this summer. This is typical Elvis.”

Ingredients/Substitution Ideas

• Sweet Potatoes
• Butter
• Brown Sugar–the original recipe uses much more brown sugar than I used but, even so, I found it plenty sweet
• Kosher Salt
• Cinnamon
• Vanilla
• Egg
• Heavy Cream–or evaporated milk
• Chopped Pecans–or walnuts
• Mini Marshmallows

Steps

Peel and cut sweet potatoes into 2 inch slices. Pour 1 ½ cups water into bottom of Instant Pot. Place a trivet or steamer basket into the pot. Add the sweet potatoes on top. 

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 8 minutes. When time is up move valve to venting. Remove the lid. 

Heat oven to 375° F.

Drain water. Add sweet potatoes into empty Instant Pot liner. Mash the potatoes and stir in the butter, brown sugar, salt and vanilla. 

In a bowl whisk the egg and cream together. Stir it into the sweet potatoes. 

Bake the sweet potatoes in the oven (you can add the stainless steel liner directly into your oven) for 35 minutes.

Sprinkle the pecans and marshmallows on top and bake for 5 more minutes until marshmallows are puffed and browned.

Serve and enjoy!

Notes/Tips

• Serve with any holiday dinner spread. It’s a Thanksgiving and Christmas staple!
• Mash to your preferred texture. You can leave some chunks for a rustic casserole or go completely smooth.
• Watch those marshmallows closely in the final 5 minutes. They go from perfect to burnt quickly.
• This recipe is gluten free.
• I used my 4 quart Instant Pot*. You can also make this in a 3, 6 or 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
• Other recipes you can make with pecans are Slow Cooker Toasted Pecan Chicken and Slow Cooker Praline Pecan Cobbler.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.