Easy Instant Pot Sweet Potato Casserole

Bucket List Tummy

Prep: 5 Mins

For The Sweet Potato Filling – 1 cup water – 4 cups sweet potatoes, peeled and cut into 2 inch chunks (about 2-3 medium sweet potatoes) – 1 tsp vanilla extract – 1/2 tsp ground cinnamon – 1/4 tsp salt

Cook: 5 Mins


For The Crisp Topping – ½ cup rolled oats – ½ cup whole wheat flour – 2 Tbsp corn starch – ¼ cup brown sugar – ½ tsp ground cinnamon – 1/4 tsp salt – 6 Tbsp butter, melted

Ingredients Cont. 

Step 1

Pour 1 cup water into instant pot.

Step 2

Peel sweet potatoes and cut into 2-inch chunks and place in bowl with vanilla, cinnamon and salt. Pour mixture into instant pot with water and let sit while you prepare crisp topping.

Step 3

In a small mixing bowl, mix crisp topping ingredients. Use a fork to help mash butter and mix everything together.

Step 4

To the instant pot, sprinkle crisp topping evenly over sweet potato filling.

Step 5

Cover the cooker and lock the lid in place. Turn the steam release handle to sealing. Select manual/pressure cook setting. Set timer for 4 minutes.

Step 6

When timer beeps, turn valve to venting position to quick release steam.

Step 7

Optional: If you would like the topping more like a crisp, preheat oven broiler. Use a sturdy spatula to transfer filling and crisp from instant pot to oven-safe casserole dish, keeping crisp on top.

Step 7 Cont.

Place under broiler for 3-5 minutes, to desired crisp.

Step 8

Serve with Greek yogurt, whipped cream or ice cream.

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