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
Units
Scale
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.