Pressure Cooker Sweet Potato Casserole is a traditional Thanksgiving recipe, which nicely complements turkey and other side dishes..
There are just some things that I prefer to cook in the traditional style. Sweet Potato Casserole is one of them. This is a recipe that has been on my Thanksgiving table, since my earliest memories.
My dad made his Sweet Potato Casserole simple and my Grandmother made her Sweet Potato Casserole simple. They both cooked their casseroles in the oven, as I did, for many years. I have made this Sweet Potato Casserole in the oven, in my 6 Quart Slow Cooker (with a triple recipe) and now also in my Pressure Cooker.
My Pressure Cooker Sweet Potato Casserole is the quickest method and the taste is very good in all versions. In all methods, the Pressure Cooker is still the best for steaming the sweet potatoes or yams.
In fact, I made these Pressure Cooker Caramelize Sweet Potatoes, by first steaming the sweet potatoes.
I forgot to add the Marshmallows into the photo, but suffice it to say, this Pressure Cooker Sweet Potato Casserole definitely uses Marshmallows! It is my very favorite part of this dish. The more, the better.
For a fun twist, try using Pressure Cooker Homemade Pie Pumpkin Puree instead of Sweet Potatoes. It’s equally as yummy and makes for nice conversation at your Thanksgiving table.
Peel and dice up the Sweet Potatoes or Yams (which are white inside with red skin). I use both, whichever I happen to grab at the store. I cut this up pretty small.
If you don’t feel like a lot of chopping, you don’t need to cut them as small as me. Just cut large chunks and add a minute to your cook time.
Don’t forget Pressure Cooker Homemade Pie Pumpkin Puree works well, in place of Sweet Potatoes!
Add the Steamer Basket to your Pressure Cooker cooking pot.
In a Medium Mixing Bowl, add the sugar, butter and the a slight dusting of Nutmeg. By a “slight dusting,” I mean just one or two passes of the Nutmeg over the Microplane. Nutmeg is very strong, so any more than a slight dusting of Nutmeg, will be over powering.
I like to use an egg in my Pressure Cooker Sweet Potato Casserole, to bind the Sweet Potatoes together and so that they will rise nicely and become more of a Soufflé. You will see later on, that your Sweet Potatoes will puff up nicely.
I love the Sweet Potato Casserole to be nice and puffy like a Soufflé, so I whip up the potatoes using an Electric Hand Mixer. 🙂 This is NOT a cheesecake, so whipping the eggs here, is a good thing. And speaking of cheesecake, my Pressure Cooker Holiday Spice Peppernuts Cheesecake, makes a great addition to your Holiday menu.
As tradition goes, I always make my Sweet Potato Casserole in my Corning Ware Quilts 1.5 Liter Casserole Dish or my Corning Ware Quilts 3 Liter Casserole Dish. In keeping up with my tradition, I use my Corning Ware Quilts 1.5 Liter Casserole for the Pressure Cooker version too.
Because of the handles, I cook the Casserole in my Instant Pot DUO80 (8 Quart) Pressure Cooker. The same size Round Corning Ware Casserole Dish, dish without handles, would fit in my 6 Quart Pressure Cooker. If you want to double the recipe, use a larger casserole dish and cook in an 8 Quart Pressure Cooker or larger Pressure Cooker.
The filling is totally optional. This part is not my tradition from early on. It only came into play about 10 years ago. If you don’t want a filling at all, leave it out. If you prefer the filling on the top, put it on the top.
If you prefer actual nuts, instead of the Grapenut Cereal Nuggets, use nuts. I don’t like nuts in my food, so Grapenut Cereal Nuggets for this recipe and also in my Slow Cooker Autumn’s Best Apple Crisp recipe.
I make this Pressure Cooker Sweet Potato Casserole plain or with the filling. I like to switch off from Holiday to Holiday.
Cover or don’t cover your Casserole Dish. If you do cover it, poke holes or slits in the top. For a dryer Pressure Cooker Sweet Potato Casserole, cover it, for a wetter version don’t cover it. I prefer the wetter version myself.
This Pressure Cooker Sweet Potato Casserole has puffed up nicely. You want to make sure to use a big enough Casserole dish to allow the Yams/Sweet Potatoes to puff plus allow room for yummy Marshmallows.
Large or small Marshmallows both work well, although I do prefer using the Marshmallows. I think they look better, plus, the more Marshmallows, the better. Sometimes I even add a layer of mini Marshmallows as the filling, instead of the brown sugar/Grapenuts filling. I’ve actually done both, but don’t tell anyone.
Place the Sweet Potato Casserole in your 5.8 Quart Air Fryer at 400 degrees and pay close attention. It will brown pretty quickly. Or, place the Sweet Potato Casserole under the broiler, set on Low Broil and allow the Marshmallows to brown. As I said, I prefer to use the Large Marshmallows as I love a lot of the oooey, gooey, goodness.
While this dish is a traditional Thanksgiving dish, I like to serve it all year round. If you want it sweeter or with more butter, just add in more. It you prefer a less sweet dish, well, you know what to do.
Kitchen Equipment and Essentials
- Instant Pot DUO80 (8 Quart)
- GoWise 8 Quart Pressure Cooker
- GoWise USA 3.7 Quart Air Fryer
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Alpha Armour Salt Box with Spoon
- Bellemain Porcelain Ramekins
- John Boos Maple Cutting Board with Groove
- RSVP Stainless Steel Strainer Basket
- GoWISE USA Stainless Steel Pressure Cooker Basket Rack for 8 quart PC
- 3.5 Quart Stainless Steel Mixing Bowl
- Microplane Stainless Steel Zester
- Round Corning Ware Casserole Dish
- Grapenut Cereal Nuggets
- Whole Nutmeg
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Here is the handy printable recipe:
- 2 pounds Sweet Potatoes or Yams, peeled and chopped
- ¼-1/2 cup Brown Sugar
- ½ cup Butter
- ½ teaspoon Cinnamon
- Sprinkle of fresh Whole Nutmeg, optional
- Pinch of Salt
- 1 Egg, large
- Add 1 cup of water to the Pressure Cooker cooking pot and place steamer basket of chopped yams/sweet potatoes.
- Lock on lid and close Pressure Valve.
- Cook at High Pressure for 4 minutes.
- When Beep sounds, allow a 5 minutes Natural Pressure Release. Do not dump out water.
- Mix together filling ingredients.
- Remove yams/sweet potatoes from Pressure Cooker and place into a bowl. Add butter, egg, cinnamon, slight dusting of nutmeg and a pinch of salt. Use an electric mixer and whip.
- Pour ⅔ of the sweet potato mixture into greased casserole dish.
- Sprinkle the filling evenly over the sweet potato mixture.
- Gently spoon in the rest of the sweet potato mixture to cover filling.
- Add an additional 1 cup of water to your Pressure Cooker cooking pot.
- Lock on Lid and close Pressure Valve.
- Cook at High Pressure for 13 minutes. When Beep sounds, do a Quick Release.
- Add marshmallows to the top of the Sweet Potatoes and place under low broiler for 1-2 minutes, or until desired color is reached.
- Layer ingredients into a 2 quart slow cooker and cook on LOW for 5 hours. Add marshmallows and cook an additional 30 minutes.
- Preheat oven to 350 degrees and cook for 30 minutes. Add marshmallows and place under LOW broiler until desired color, about 1-2 minutes.
- Cook at 335 degrees for 20 minutes. Add marshmallows and cook at 400 degrees for 2 minutes more.
Use a 7-9 inch casserole dish for 8 quart or larger pressure cookers and double the recipe for the 8 or 9 inch casserole dish.