Creamy Sweet Potato Casserole with warming spices, brown sugar, and butter-glazed pecans. With fresh citrusy aromas, this easy vegetarian side dish is a crowd-pleaser and easy to make.
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Note: The original recipe posted in Nov 2017 has been updated with step by step photos and a new video
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I have been making this sweet potato casserole for a few years. The original recipe required baking potatoes in the oven and then making a creamy mash with eggs, butter, sugar, and spices.
Over the years, I have reduced the butter, and sugar and substituted eggs with orange juice which adds a little kick of fresh citrusy flavor to this dish and makes it a vegetarian and vegan-friendly side dish. The best part, I now have a super easy recipe using Instant Pot Pressure Cooker.
Ingredients
- Sweet Potatoes - I recommend buying sweet potatoes with orange skin that have deep orange flesh and are sweet when cooked with creamy moist textures
- Spices - ground cinnamon, nutmeg, and allspice
- Brown Sugar - adds deep caramel-like flavor without making the dish overly sweet
- Orange Juice - makes for a perfect replacement for eggs that are used in traditional recipes and adds fresh flavor and aroma to the casserole.
How to Make Sweet Potato Casserole
- Peel the sweet potatoes, discard the ends, and cut them into ¼-inch thick slices
- Set Instant Pot to Saute mode and heat 1 tablespoon of butter. Add sweet potatoes, orange juice, salt, cinnamon, allspice, and nutmeg. Mix together.
- Spread ¼ cup of brown sugar on top, do not mix. Close Instant Pot with pressure valve to sealing. Pressure cook(hi) for 5 minutes followed by quick release.
- Using a potato masher or immersion blender, mash the potatoes until they are smooth and creamy
- Place the mashed sweet potatoes in a casserole dish. Arrange pecans in a single layer on top.
- Sprinkle with brown sugar and drizzle melted butter over the top.
- Bake for 15 minutes in a preheated oven at 375 degrees, or until browned and bubbly.
- If serving from the Instant Pot, spread the remaining butter over the creamed potatoes
- Sprinkle 2 tablespoons of brown sugar and arrange the pecans on top
- Set Instant pot to saute(less) mode and cook for 5 mins or until the potatoes are heated through and the top becomes bubbly
Serving
Sweet Potato Casserole makes for a perfect side dish with Roasted Cauliflower as well as Tandoori Fish. Pair it with kale salad for a hearty meal. For Thanksgiving, I love to serve it along with Tandoori Chicken, Cranberry Sauce, Green Beans, and Indian bread stuffing.
How to Make Sweet Potato Casserole in the Oven
Here is another easy way to make this sweet potato casserole. The steaming step works perfectly as meal prep:
- Add 1 cup of water to the Instant Pot insert. Place washed sweet potatoes on the trivet and steam for 12 to 15 minutes followed by natural pressure release. Tip - Pick small to medium sweet potatoes that cook faster.
- Allow the potatoes to cool. Remove the skin and place the sweet potatoes in a large mixing bowl.
- Mash sweet potatoes until smooth. Then beat in one egg or ½ cup of orange juice.
- Stir in ¼ cup brown sugar, 1 tablespoon melted butter, salt, cinnamon, allspice, and nutmeg; beat until the mixture is light and fluffy.
- Transfer the mixture to an ungreased 3-quart casserole dish. Arrange the pecans in a single layer on top. Sprinkle with remaining brown sugar and drizzle 2 tablespoons of melted butter over the top.
- Bake for 15 minutes in the preheated oven at 375 degrees, or until browned and bubbly.
Also, if you enjoy sweet potatoes as much as we do, don't forget to try this delicious cardamom and saffron-flavored sweet potato halwa with fresh coconut.
More Vegetarian Side Dishes for Thanksgiving
- Cranberry Sauce
- Spicy Brussels Sprouts
- Roasted Carrots
- Air Fried Brussels Sprouts
- Air Fried Green Beans
- Saffron Risotto
- Beet Risotto
Recipe
Sweet Potato Casserole Recipe
Ingredients
- 3 tablespoons butter divided (vegan butter or coconut oil)
- 2 pounds sweet potatoes peeled and sliced
- ½ cup orange juice
- ¼ cup brown sugar plus 2 tablespoon
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
- 20 pecan halves
Instructions
- Set Instant Pot to Saute mode and heat 1 tablespoon of butter or coconut oil. Add sweet potatoes, orange juice, salt, cinnamon, allspice, and nutmeg. Mix together.
- Spread ¼ cup of brown sugar on top, do not mix. Close Instant Pot with pressure valve to sealing. Cook on Manual/Pressure cook(hi) for 5 minutes followed by quick release.
- Using a potato masher or immersion blender, mash the potatoes until they are smooth.
Here are the two options to serve:
- If serving from the Instant Pot, spread the remaining vegan butter or coconut oil over the potatoes. Sprinkle 2 tablespoons of brown sugar and arrange the pecans on top. Set Instant pot to saute(less) and cook for 5 mins or until the potatoes are heated through and the top becomes bubbly. Keep the sweet potatoes on 'keep warm' mode until ready to be served.
- If you are serving in a casserole, take the mashed sweet potatoes out in a casserole dish. Arrange pecans in a single layer on top. Sprinkle with 2 tablespoon brown sugar and drizzle remaining melted butter over the top. Bake for 15 minutes in a preheated oven at 375 degrees, or until browned and bubbly.
Video
Nutrition
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chefkreso says
I had roasted sweet potatoes today for dinner, and love the fact that you can use them in sweet and salty dishes, this casserole looks lovely!
Archana says
Thank you! Love roasted potatoes with some garlic butter on them!
4waystoyummy says
Thank you! I'll get busy!
Archana says
Let me know how you like it!
4waystoyummy says
I will be making my sweet potatoes in the IP as you instructed and then making a casserole to bake on Thanksgiving day. Do you know how far in advance I can put this dish together? Every little thing I can do ahead of time save some sanity. Thank you! I love following your blog.
Archana says
You can make this dish 2-3 days in advance. Assemble the whole thing and then just reheat/bake in the casserole dish.
Freda @ Aromatic essence says
This looks so delish and tempting!
Archana says
Thank you
Nina says
I tried this with sweet potatoes but the consistency was more of a solid paste than I expected, even with using a bit more liquid than you had called for. Could I use cubed butternut squash for this recipe instead? Thanks!
Archana says
May be reduce the liquids instead? Also baking it for 5 to 10 minutes will also help thicken up the dish further. You can certainly try it with butternut sqaush.
Jisna says
Tried this today.. super easy to make and very yummy!!Thanks Archana!
Anindita says
Made this today. Was a huge hit! Thanks!
Izzah says
Absolutely love this recipe. This is my 3rd year using it. Thank you, Archana!
Archana says
YAY! Thank you Izzah.