Yummy Sweet Potato Casserole Pressure Cooker Recipe
Velvety mashed sweet potatoes made fast in a pressure cooker and finished with a buttery brown sugar pecan topping for perfect holiday or weeknight comfort.
Equipment
- 1 Pressure cooker
- 1 Baking dish Greased
Ingredients
Main ingredients
- 4 cups sweet potatoes peeled, cubed
- 2 large eggs beaten
- ½ cup white sugar
- ½ cup milk
- 4 tablespoons butter softened
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup brown sugar packed
- ⅓ cup all-purpose flour
- 3 tablespoons butter softened
- ½ cup pecans chopped
Instructions
Instructions
- Prepare pressure cooker with 1 cup water and sealing ring.
- Add cubed sweet potatoes, lock lid, and cook at pressure for 8 minutes.
- Allow natural pressure release. Uncover and remove potatoes.
- Mash potatoes and mix with eggs, white sugar, milk, softened butter, vanilla, and salt.
- Spread mixture in greased baking dish.
- Mix brown sugar, flour, and butter to make topping. Sprinkle over potato mix. Add pecans.
- Bake in 350°F preheated oven for 30 minutes until golden and bubbling.
Notes
Let cool 5 minutes before serving. Store leftovers in the fridge up to 4 days. Reheat in oven for best texture.