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Instant Pot Sweet Potato Casserole

This Instant Pot Sweet Potato Casserole with a crunchy cinnamon, pecan, and coconut topping is a must have at our family Thanksgiving table.
Prep Time 10 mins
Cook Time 55 mins
Total Time 1 hr 5 mins
Course Side Dish
Cuisine American
Servings 16 servings


  • Instant Pot
  • Large baking dish



  • 3 cups mashed sweet potatoes
  • 1 cup granulated sugar
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • 3 tablespoons butter melted
  • 2 medium eggs
  • ½ cup milk
  • 1 teaspoon vanilla extract


  • 1 cup light brown sugar
  • 1 cup chopped pecans
  • 1 cup shredded coconut
  • cup flour
  • 3 tablespoons butter melted


  • Place sweet potatoes on a trivet in your instant pot along with 1 cup of water. Place lid on sealing and set on high manual pressure for 25-30 minutes depending on the size of your potatoes.
  • Once you can pierce the potatoes with a fork and they are done, remove from instant pot and remove the skin and mash in a large mixing bowl.
  • Add sugar, salt, cinnamon, nutmeg, butter, eggs, milk, and vanilla to the sweet potatoes and mix until well combined. Pour into a large baking dish and smooth.
  • Preheat your oven to 350 degrees F.
  • Prepare the topping by adding the brown sugar, pecans, coconut, flour, and melted butter into a food processor and pulse until you get a coarse crumb. I like leaving a few larger pieces of pecan in my topping.
  • Sprinkle the topping evenly over the top of the sweet potatoes and bake for 25-30 minutes until the topping is golden brown and the casserole is warmed through.
  • Store covered at room temperature until ready to serve.
Keyword Instant pot sweet potatoe casserole, sweet potatoe casserole