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+ servings
sweet potato casserole with pecan topping in class bowl

Sweet Potato Casserole

Course Side Dish
Healthier version of the famous Ruth Chris sweet potato casserole recipe. Delicious and easy to make in the Instant Pot or Oven.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins

Ingredients 

  • 1/4 Cup Brown Sugar
  • 1/4 Cup All Purpose Flour
  • 3/4 Cup Chopped Nuts I usually use pecans
  • 1/4 Cup Butter Melted
  • 1/4 Cup Granulated Sugar
  • 1/4 teaspoon Vanilla extract
  • 2 Cups Sweet Potatoes - you want enough for 2 cups of once cooked and mashed about 1 and 1/2 to 2 lbs.
  • 1 Egg
  • 1/4 Cup Butter

Instructions

  • Make topping. Combine topping ingredients and set aside.
  • Cook the sweet potatoes. Peel the sweet potatoes and boil or steam in the instant pot and then drain. To cook in the instant pot I put in 1 C water, a trivet and then place the potatoes in a steaming basket and cook on high for 8 minutes.
  • Mash the potatoes. Places the cooked potatoes in the dish you will cook the casserole in. Mash throughout.
  • Make the sweet potato base. Crack the egg into the dish and beat. Add the other ingredients to the dish and combine fully.
  • Bake. Sprinkle on the topping and bake at 350 F for 30 minutes. Allow to rest for at least 20 minutes to set before serving.If cooking in the instant pot add an additional 1/2 cup water to the liner place trivet in if not already there and cook on high pressure for 15 minutes followed by a quick release.
  • Crisp the topping. Crisp the topping by broiling or putting under the air frying instant pot lid attachment. Make sure to watch it closely it will burn quickly.
  • Rest. Allow to rest for at least 20 minutes to set before serving. 

Nutrition

Calories: 442kcal | Carbohydrates: 49g | Protein: 6g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 173mg | Potassium: 366mg | Fiber: 4g | Sugar: 30g | Vitamin A: 9883IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 2mg
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