Pressure Cooker Sweet Potato Casserole

Name: Pressure Cooker Sweet Potato Casserole
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 2 cups water, divided; 3 pounds sweet potatoes, peeled and chopped into 1 to 1½-inch pieces; ¼ cup heavy cream; 2 tablespoons butter; 2 tablespoons maple syrup; ½ teaspoon vanilla extract; ¾ teaspoon salt; ¾ teaspoon cinnamon; ⅛ teaspoon nutmeg; 2 eggs, lightly beaten; ; Topping; ⅓ cup dried cherries, roughly chopped; ⅓ cup chopped pecans; ⅓ cup brown sugar; 2 tablespoons butter, melted; 1 tablespoon flour

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This lightly-sweetened classic holiday dish is made even better using a buttery pecan-cherry topping instead of marshmallows. Using your pressure cooker helps save precious oven space while preparing the rest of your holiday meal. The spiced, creamy potatoes are sure to become a family favorite.

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Servings: 8

Ready in: 45min PT45M
Prep time: 15min
Cook time: 30min

Ingredients

2 cups water, divided
3 pounds sweet potatoes, peeled and chopped into 1 to 1½-inch pieces
¼ cup heavy cream
2 tablespoons butter
2 tablespoons maple syrup
½ teaspoon vanilla extract
¾ teaspoon salt
¾ teaspoon cinnamon
⅛ teaspoon nutmeg
2 eggs, lightly beaten
Topping
⅓ cup dried cherries, roughly chopped
⅓ cup chopped pecans
⅓ cup brown sugar
2 tablespoons butter, melted
1 tablespoon flour

Appliances

For best results, we recommend using:

Directions

Pour 1 cup water into the inner steel pot of a pressure cooker and place steamer basket inside. Place sweet potatoes inside steamer basket. Place lid on pot and set valve to Sealing. Set pressure cooker on Manual setting for 10 minutes on High pressure. Turn steam vent handle to Venting to quick-release pressure. Remove sweet potatoes and discard liquid from pot.
Place cooked sweet potatoes in a large bowl. Using the blade attachment of an immersion blender, mash potatoes, moving blender in an up and down motion. Remove blade attachment and replace with whisk attachment. Add heavy cream, butter, maple syrup, vanilla extract, salt, cinnamon, nutmeg, and eggs. Blend potatoes until creamy and smooth. Place potato mixture into a 7-inch (1.5 liter) casserole dish that fits inside the pressure cooker.
Mix dried cherries, pecans, brown sugar, melted butter, and flour together in a small bowl until evenly combined. Top potatoes with cherry-pecan mixture.
Place 1 cup water inside pressure cooker pot. Place trivet inside and set casserole dish on top. Place lid on pot and set valve to Sealing. Set pressure cooker on Manual setting for 20 minutes on High pressure. Turn steam vent handle to Venting to quick-release pressure.
Remove casserole dish and brown under oven broiler for 3 to 4 minutes, if desired.

Mealthy tip:

Create a foil sling to make removing the casserole dish easier. Cut a piece of foil at least 2 inches long; fold in half lengthwise, then in half again. Set casserole dish down on middle of sling, folding ends up over the dish. Use the “handles” to lift out the dish when cooked.

Tagged:

Dinner Quick And Easy Sides Pecans Sweet Potatoes Autumn Pressure Cooker Fall Thanksgiving Vegetarian No Meat Holiday Dried Cranberries Multipot Immersion Blender

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What others are saying

Alli Shircliff says:

I have never thought of using dried cherries with the pecan topping before. What a great idea... sweet and savory is always a crowd-pleasing combo!