INSTANT POT® SWEET POTATO CASSEROLE
This is a trendier, bistro-type sweet potato casserole cooked in the Instant Pot®.
Provided by thedailygourmet
Categories Side Dish Vegetables Sweet Potatoes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Place the steam rack inside a multi-functional pressure cooker (such as Instant Pot®). 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 338.7 calories, Carbohydrate 52.2 g, Cholesterol 27.4 mg, Fat 13.5 g, Fiber 7.4 g, Protein 4 g, SaturatedFat 6.5 g, Sodium 355.9 mg, Sugar 12.4 g
INSTANT POT™ SWEET POTATO CASSEROLE
If one of the dishes you crave most at Thanksgiving is rich and buttery sweet potatoes spiced with cinnamon and vanilla and piled with gooey melted marshmallow-this recipe is for you. Seriously, it's the tried-and-true casserole, except in one way. This version is smarter, faster and therefore a better recipe when you're short on oven space and time, i.e., on Thanksgiving. Here's why: The whole dish is made in a single pot-your Instant Pot™-from cooking the potatoes to the final step of melting the marshmallows. Potatoes cooked under pressure practically fall out of their skins, so the most time-consuming step is super snappy. The rest of the casserole comes together without much more than a bit of stirring. And perhaps best of all, your casserole can be left inside the pot until you're ready to serve, so it'll arrive at the table piping hot.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 12
Number Of Ingredients 8
Steps:
- In 6-quart Instant Pot™ insert, place water. Place rack in insert. Poke potatoes all over with paring knife; place on rack. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 15 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure. Place potatoes on cutting board. Remove rack, and drain off cooking liquid. When cool enough to handle, peel potatoes and set aside.
- Select SAUTE; adjust to normal. Melt butter in insert. Add brown sugar, salt, cinnamon and vanilla; cook 1 to 2 minutes or until sugar is melted and mixture is smooth. Stir in potatoes; cook 1 to 2 minutes, stirring constantly, until smooth and heated through. Select CANCEL.
- Top with marshmallows; cover 1 to 2 minutes or until marshmallows melt slightly.
Nutrition Facts : Calories 170, Carbohydrate 35 g, Cholesterol 5 mg, Fat 1/2, Fiber 3 g, Protein 1 g, SaturatedFat 1 g, ServingSize About 1/2 Cup, Sodium 270 mg, Sugar 18 g, TransFat 0 g
INSTANT POT SWEET POTATO CASSEROLE
A great sweet potato casserole that you can make without all of the hassle of the original and without having to turn on your oven. It's like a side dish meets dessert!
Provided by Jonathan Melendez
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Cut the potatoes into large chunks and place them in a 6-quart or larger Instant Pot. Add the water and then lock the lid, making sure the pressure valve is set to seal. Cook on high pressure for 8 minutes. Allow the pressure to release naturally for 10 minutes before manually removing the residual pressure.
- Meanwhile, to make the topping, in a bowl, combine the pecans, marshmallows, sugar, butter, cinnamon and salt; set aside.
- Carefully open the lid and mash with a potato masher until smooth. In a medium bow, whisk together the butter, heavy cream, maple syrup, vanilla, egg and spices. Pour into the potatoes and stir until combined. Press the sauté function on low and cook, stirring often, until bubbling, about 3 to 5 minutes. Turn off the machine and sprinkle the topping over the top of the potatoes. Serve immediately.
Nutrition Facts : Calories 714, Fat 34.4, SaturatedFat 14.3, Cholesterol 89.8, Sodium 226, Carbohydrate 98.1, Fiber 11.2, Sugar 44.1, Protein 8.1
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