An Instant Pot version of Ruth’s Chris sweet potato casserole. It can be dinner or dessert! Even if you “don’t like” sweet potatoes you will like this casserole!
Instant Pot Ruth’s Chris Casserole
This sweet potato praline casserole was one of the most surprisingly good things I’ve made in the Instant Pot to date. Granted I am a big sweet potato fan. But even if you’re not I think you’ll love this dish. I am not sure if it’s dessert (Greg put whipped cream on his) or a side dish to dinner but either way you will absolutely love the sweet potatoes and the brown sugar/pecan topping. Greg said, “if people only knew how good this was…”
The original recipe is an oven recipe that uses quite a bit more sugar than my version. I thought my version had the perfect amount of sweetness. I used my air fryer lid to finish off the casserole and to bake the praline topping. It was super handy! However if you don’t have an air fryer lid* feel free to finish the casserole off in the oven.
One thing is certain cooking sweet potatoes in the Instant Pot is about the easiest and fastest method ever! Why only have sweet potatoes once a year on Thanksgiving? These sweet potatoes should make the rounds at family dinners year-round.
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Instant Pot Ruth’s Chris Casserole
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6–8 servings 1x
Description
An Instant Pot version of Ruth’s Chris sweet potato casserole. It can be dinner or dessert! Even if you “don’t like” sweet potatoes you will like this casserole!
Ingredients
Sweet Potato Filling:
- 2 pounds sweet potatoes, peeled and cut into cubes
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 2 Tbsp white sugar
- 1/4 cup melted butter
- 2 eggs, slightly beaten
Praline Topping:
- 1/4 cup melted butter
- 3 Tbsp flour
- 1/2 cup brown sugar
- 1/3 cup chopped pecans
Instructions
- Pour 1 ½ cups water into the bottom of the Instant Pot. Place the sweet potatoes in a steamer basket*. Lower 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 (for chunks of potato or 8 minutes for totally mashed potatoes). When time is up move valve to venting and remove the lid.
- Set the steamer basket aside. Discard the water and dry out the pot. Pour the potatoes into the empty pot. Gently stir in salt, vanilla, cinnamon, white sugar, butter and eggs.
- For the topping, stir together ¼ cup melted butter, flour, brown sugar and pecans. Sprinkle the topping over the top of the sweet potatoes.
- Use an air fryer lid to bake at 350° F for 10 minutes. Alternately you can bake in the oven in a casserole dish for 20 minutes at 350° F.
*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.
Is it possible to make this using the pot-in-pot recipe. It seems as though that would help with cleanup and make it easier to transfer from instant pot to table. I’m eager to try this.
I think you could! I am not sure how long you’d cook the sweet potatoes. I’d probably start with 10 minutes and then go from there. Then you can stir in salt, vanilla, cinnamon, white sugar, butter and eggs. Stir together ¼ cup melted butter, flour, brown sugar and pecans. Sprinkle the topping over the top of the sweet potatoes.
bake in the oven 20 minutes at 350° F.
I would like to make this recipe in oven would I change anything? How long would I bake? Your recipes are awesome, thank you Karen!
This is the original that gets baked in the oven: https://www.goodhousekeeping.com/life/inspirational-stories/interviews/a16255/reba-mcentire-sweetpotato-casserole/
Can this be made ahead of time and refrigerated?? TY!
I would go through step 3 and refrigerate and then move on to step 4 when ready to serve.
This was delicious! I was craving early Thanksgiving dinner and this fit the bill well. It went great with a turkey breast. I make a similar recipe a few times a year, and usually when I cook my potatoes I just microwave them until I can scoop out the insides. How long to cook whole sweet potatoes till they reach the mashed consistency? Thanks so much!
★★★★★
I would cook for 15 minutes for thinner sweet potatoes or 20-25 for large, thick potatoes
Great! Thank you.
You should not discard the water from potato recipes. It has a lot of nutrition in it. Freeze it & save it for soups or things you add liquid to.
Good tip. Thanks Kathleen
Looks delicious We have a nut allergy in family Any idea what could use in place of pecans that would still taste great Thank You
You could try making a topping like you would for an apple crisp.
I like this idea Janis! Thanks!