Instant Pot® Sweet Potato Casserole Recipe

Name: Instant Pot® Sweet Potato Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 sweet potatoes, peeled and chunked; 1/2 cup water; 1/3 cup butter; 1/3 cup raspberry-chipotle sauce (such as Robert Rothschild Farm(R)); 2 tablespoons heavy cream; 2 tablespoons brown sugar, or more to taste; 1/2 teaspoon pumpkin pie spice; 1/2 teaspoon salt, or to taste; Optional Topping:; 1 1/2 teaspoons butter (optional); 1/3 cup chopped pecans (optional); 1/2 teaspoon chipotle powder (optional); 1/4 teaspoon ground cinnamon (optional)

Servings: persons

6 sweet potatoes, peeled and chunked
1/2 cup water
1/3 cup butter
1/3 cup raspberry-chipotle sauce (such as Robert Rothschild Farm(R))
2 tablespoons heavy cream
2 tablespoons brown sugar, or more to taste
1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt, or to taste
Optional Topping:
1 1/2 teaspoons butter (optional)
1/3 cup chopped pecans (optional)
1/2 teaspoon chipotle powder (optional)
1/4 teaspoon ground cinnamon (optional)

1
Place the steam rack inside a multi-functional pressure cooker (such as Instant Pot(R)). Add water to the pot. Place sweet potatoes onto the rack. Close and lock the lid. Select high pressure function and set timer for 10 minutes. Allow 10 minutes for pressure to build.
2
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove sweet potatoes and steam rack. Drain water and return sweet potatoes to the pot.
3
Add butter, raspberry-chipotle sauce, cream, brown sugar, pumpkin pie spice, and salt to the pot with the sweet potatoes. Mash using a potato masher or stick blender.
4
Melt butter in a skillet over medium heat. Add pecans, chipotle powder, and cinnamon. Cook, stirring frequently, about 1 1/2 minutes. Serve on top of sweet potatoes.

382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 sweet potatoes, peeled and chunked, 1/2 cup water, 1/3 cup butter, 1/3 cup raspberry-chipotle sauce (such as Robert Rothschild Farm(R)), and more.

Yes, Instant Pot® Sweet Potato Casserole falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Instant Pot® Sweet Potato Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions