Ultimate Sweet Potato Casserole Recipe for Instant Pot

Ingredients

• 6 fresh sweet potatoes, peeled and cut into chunks
• ½ cup of water
• ⅓ cup of butter, if desired
• ⅓ cup of raspberry-chipotle sauce, like the one from Robert Rothschild Farm®
• 2 tablespoons of heavy cream
• 2 tablespoons of brown sugar, or adjust to your preference
• ½ teaspoon of pumpkin pie spice
• ½ teaspoon of salt, or to your liking
• Optional Topping:
• 1 ½ teaspoons of butter, as an option
• ⅓ cup of chopped pecans, if desired
• ½ teaspoon of chipotle powder, for an extra kick
• ¼ teaspoon of ground cinnamon, to enhance the flavors

Step 1

Prepare a delightful dish using a multi-functional pressure cooker like the Instant Pot®. Start by setting up the steam rack inside and pouring water into the pot. Next, carefully place your sweet potatoes on the rack before securing the lid in place. Opt for the high-pressure setting and set the timer for 10 minutes, allowing the pressure to build up for that duration.

Step 2

Once the cooking time is up, release the pressure using the quick-release method, following the manufacturer's guidelines for about 5 minutes. Open the lid cautiously and remove the perfectly cooked sweet potatoes along with the steam rack. Drain the excess water and place the sweet potatoes back into the pot.

Step 3

Enhance the flavors by adding butter, raspberry-chipotle sauce, cream, brown sugar, pumpkin pie spice, and a pinch of salt to the pot with the sweet potatoes. Use a potato masher or stick blender to achieve a creamy consistency.

Step 4

In a separate skillet over medium heat, melt butter and toss in pecans, chipotle powder, and cinnamon. Stir the mixture frequently for about 1 1/2 minutes until fragrant and well combined. Serve this flavorful nutty topping over your mashed sweet potatoes for a delightful twist.