Southern Sweet Potato Casserole Pressure Cooker Recipe
This southern sweet potato casserole cooked in a pressure cooker combines creamy filling and a crunchy pecan topping for a quick and delicious comfort dish perfect for family meals.
Ingredients
Ingredients
- 29 ounce can sweet potatoes drained
- 0.5 cup salted butter melted
- ⅓ cup milk
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs beaten
- 5 tablespoons salted butter melted (for topping)
- ⅔ cup brown sugar
- ⅔ cup all-purpose flour
- 1 cup chopped pecans
Instructions
Instructions
- Preheat your pressure cooker (or oven if you’re switching up) to get it ready to go at 350°F. This sets the stage for even cooking.
- In a large bowl, mix together your drained sweet potatoes, melted butter, milk, sugar, vanilla, and beaten eggs until that mix is smooth. No chunks, no lumps, just creamy.
- Grease a 9x13 inch baking dish (you can find ones that work inside your pressure cooker) and pour this sweet potato mix right in.
- In another bowl, blend the melted butter, brown sugar, flour, and chopped pecans. Use your fingers to get it crumbly like you’re making a topping for your mom’s pie.
- Sprinkle that pecan mix evenly over the top of the sweet potato filling, covering every inch for a crunchy finish.
- Cook under pressure (or bake if you prefer) for about 30 to 35 minutes. You watch for the valve hiss, then do a slow release to keep the casserole moist and just perfect.
- Once done, carefully open your lid, let it cool for a bit so it sets up, then serve yourself a generous scoop of that sweet, nutty goodness.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. When reheating, use gentle steam cues so it warms evenly without drying out. You can also freeze leftovers and reheat with care.