Sweet Potato Casserole
This easy Sweet Potato Casserole topped with pecans and marshmallows is a traditional side at our family Thanksgiving table.
Equipment
- 1 Pressure Cooker
- 1 Oven Preheated to 350°F
Ingredients
Main Ingredients
- 3 pounds sweet potatoes peeled and cut into cubes
- ½ cup brown sugar packed
- ⅓ cup butter softened
- ½ teaspoon vanilla extract
- ¾ cup chopped pecans divided
- ¼ teaspoon cinnamon or to taste
- salt and black pepper to taste
- 2 cups miniature marshmallows
Instructions
Instructions
- Peel and cube those sweet potatoes so they cook evenly in your pressure cooker.
- Pop them into the cooker with just enough water to steam, lock on that sealing ring and make sure your float valve rises when it’s pressure time.
- Set your cooker for about 10 minutes on high pressure.
- Prepare butter, brown sugar, vanilla, and spices to mix after potatoes are cooked.
- Do a quick release to let out the steam and open your pot carefully.
- Mash in the butter, brown sugar, cinnamon, vanilla, salt, pepper, and half the pecans.
- Transfer mixture into a greased baking dish and spread out evenly.
- Top with remaining pecans and marshmallows, then bake in preheated oven at 350°F until marshmallows are golden.
Notes
This comforting dish combines mashed sweet potatoes, brown sugar, and butter with a hint of cinnamon.