This Instant Pot Sweet Potato Casserole made healthy with candied pecan topping in your electric pressure cooker from start to finish.
Fluffy, crunchy, delicious and so convenient for a busy Thanksgiving day. Yum!
▼▼▼▼ FULL RECIPE BELOW ▼▼▼▼
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I own 2 Instant Pots and 1 Cosori. The one you see in this video is 8 quart Instant Pot DUO which is good for larger recipes with leftovers like soups and stews. And to make yogurt.
I also have 6 Quart Instant Pot Lux
And this is Henry
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INSTANT POT SWEET POTATO CASSEROLE RECIPE:
🔴Ingredients:
Pecan Topping:
● 1 cup pecans, coarsely chopped
● 2 tbsp maple syrup or honey
● 1/2 tsp dried rosemary, minced
Casserole:
● 2 lbs sweet potatoes, peeled & sliced into thick rounds
● 1/2 cup water
● 2 tbsp butter or coconut oil
● 1/4 cup whole milk
● 1 tbsp honey or maple syrup
● 1 tsp cinnamon
● 1/2 tsp pure vanilla extract
● 3/4 tsp salt, divided
● Ground black pepper, to taste
🔴Instructions:
● On any size Instant Pot, press Saute and wait until display says Hot (takes 4-5 minutes).
● Add pecans and toast until fragrant, stirring occasionally. Takes about 7 minutes.
● Add rosemary, 1 tbsp maple syrup and stir until well coated. Transfer to a bowl and press Cancel on Instant Pot.
● Add water, sweet potatoes, water and 1/4 tsp salt. Liquid will not and should not cover the potatoes.
● Close the lid, move pressure valve to Sealing and press Pressure Cook on High or Manual for 10 minutes.
● Release pressure using Quick Release method – turn pressure valve to Venting.
● Drain sweet potatoes very well.
● Add butter, milk, maple syrup, cinnamon, vanilla extract, 1/2 tsp salt, pepper and mash until smooth.
● Transfer sweet potato mixture to square 8 x 8 baking dish, level with spatula and sprinkle with pecan topping.
● We enjoy it as is OR you can add an egg to the mixture and bake without the topping for 20 minutes at 400 degrees F. Then add the topping.
🖨 PRINT RECIPE HERE:
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If you are new to pressure cooking, below are EASY INSTANT POT RECIPES for Beginners to start with:
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