This Sweet Potato Casserole is topped with a crunchy pecan streusel and finished off with toasted marshmallows. A creamy and delightful side dish that is festive enough for the holiday dinner table and delicious enough to eat all year long!
Add the trivet and 1 cup of water to the Instant Pot. Pierce sweet potatoes with fork 6-8 times. Place sweet potatoes on trivet, go ahead and stack them. Secure lid and set pot to high pressure for 18 minutes. Do a 10 minute natural release and then a quick release. Turn off the Instant Pit and remove lid. Let potatoes cool long enough to be able to handle. Peel skin off potatoes with your hands.
Sweet Potato Casserole
Preheat oven to 375°.
In a large bowl, mash cooked and peeled sweet potatoes and stir in brown sugar, melted butter, eggs, vanilla and heavy cream.
In a medium bowl, combine the streusel topping ingredients: brown sugar, flour, chopped pecans and melted butter.
Spread the sweet potato filling in a 9x13 baking dish. Sprinkle the streusel on top of the potatoes.
Bake for 20 minutes.
Sprinkle mini marshmallows on top of the casserole and bake for another 5-10 minutes until marshmallows are puffy and slightly golden brown.
Notes
If you do not have an Instant Pot, you can peel and boil the potatoes for about 25-30 minutes, pierce them and bake them at 400° for an hour, or pierce them and pop them in the microwave for 15-20 minutes.