This is a trendier, bistro-type sweet potato casserole cooked in the Instant Pot®.

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Recipe Summary

prep:
10 mins
cook:
25 mins
additional:
5 mins
total:
40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Optional Topping:

Directions

Instructions Checklist
  • 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.

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  • 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

339 calories; protein 4g; carbohydrates 52.2g; fat 13.5g; cholesterol 27.4mg; sodium 355.9mg. Full Nutrition
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