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Sweet Potato Casserole

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5 from 2 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 25
  • Total Time: 25 minutes
  • Yield: 8 servings 1x


Sweet potato casserole with a brown sugar pecan topping is a staple at every holiday dinner! Get all warm and cozy and dive into this delicious dish.


  • 3 1/2 pounds sweet potatoes, peeled
  • 1/4 cup white sugar
  • 1/2 tsp kosher salt
  • 1 egg
  • 4 Tbsp melted butter
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon

For the topping

  • 2 Tbsp softened butter
  • 2 heaping Tbsp of flour
  • 1/3 cup brown sugar
  • 1/2 cup chopped pecans


  1. Pour 1 ½ cups of water into bottom of Instant Pot. Place a trivet into the Instant Pot. Place washed sweet potatoes into the pot. You make have to cut some in half to fit them all into the pot. 
  2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 20 minutes. When time is up move valve to venting and remove the lid.
  3. Place the sweet potatoes into a bowl. Mash them until they are smooth. 
  4. Stir the white sugar, salt, egg, melted butter, sour cream, vanilla and cinnamon into the sweet potatoes. Spread the mixture into a 8×8 inch baking dish.
  5. Make the topping by stirring the softened butter, flour, brown sugar and pecans together in a small bowl. Sprinkle the topping over the sweet potatoes. 
  6. Bake the casserole for 45 minutes at 350 degrees. 
  7. Keep warm until ready to serve. Eat and enjoy!
  • Category: Side
  • Method: Instant Pot and Oven