Description
This Sweet Potato Casserole is a classic side dish that is a staple for holiday gatherings and special occasions. It is a harmonious blend of sweet, creamy, and spiced flavors, with a delightful balance of textures from the tender sweet potato base to the perfectly browned, crunchy topping. This comforting casserole is sure to be a crowd-pleaser!
Ingredients
6 sweet potatoes
1 cup water
¾ cup sugar
½ teaspoon salt
1 teaspoon vanilla
2 eggs, beaten
¼ cup butter, melted
1 cup brown sugar
⅓ cup flour
1 cup pecans, chopped
3 Tablespoon butter, melted
Instructions
1. Clean the sweet potatoes. Place a trivet in the Instant Pot and add water. Put the potatoes on the trivet.
2. Seal the lid and set the valve to “SEAL”.
3. Press “MANUAL” and set the timer for 18-27 minutes, depending on potato size.
4. Quick release the pressure. Remove the lid carefully.
5. Let the potatoes cool slightly.
6. Preheat the oven to 350°.
7. Peel the potatoes. Place them in a bowl.
8. Mash the potatoes. Mix in sugar, salt, vanilla, eggs, and melted butter.
9. Pour the mixture into a greased baking dish.
10. Combine brown sugar, flour, pecans, and butter. Sprinkle over the casserole.
11. Bake for 30 minutes, or until golden brown.
Notes
Cook the sweet potatoes until tender: Make sure the sweet potatoes are fork-tender before mashing, as this will result in a creamier base.
Don’t overbake: Keep an eye on the casserole while it’s baking. Overbaking can dry out the sweet potato base.
Toast the pecans: For enhanced flavor, toast the pecans before adding them to the topping.
Let it cool: Allow the casserole to cool for a few minutes before serving to let the flavors meld and the texture set.
Add a touch of citrus: A squeeze of orange juice or a bit of orange zest can add a refreshing brightness to the sweet potato mixture.
- Category: Side Dish