Ingredients
For the Sweet Potato Filling
- 4 large sweet potatoes
- 6 tbsp melted butter
- 3 tbsp milk
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp real maple syrup
- 1/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 1/4 tsp vanilla
- 1/8 tsp salt
- 2 eggs
For the Brown Sugar Pecan Topping
- 2 cups pecans
- 12 tbsp butter
- 1 cup all-purpose flour
- 1 cup brown sugar packed
- 1/2 tsp cinnamon
Instructions
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Cook sweet potatoes: Place your sweet potatoes (whole, unpeeled) on the trivet (it comes with the Instant Pot) inside the Instant Pot. Add 1 cup of water. Cook on High Pressure using the Manual setting for 11 minutes. If your sweet potatoes are especially large, start with 12-13 minutes.
Let the steam release naturally once the potatoes are done. Open the Instant Pot and use tongs to remove your sweet potatoes. Set them on a cutting board to cool a bit (or you’ll burn your hands!). Once cooled, you’ll be able to slide the peels off easily.
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Mix up the filling: Add the cooked, peeled sweet potatoes (or use one 29-ounce can of cooked sweet potatoes – be sure to drain them) to a large mixing bowl and mash until smooth, using a potato masher. Add all filling ingredients EXCEPT the eggs, and stir to combine. Beat the eggs with a fork in a small bowl, and stir into the filling mixture.
Preheat oven to 350 degrees. Spray a 9×13 pan with nonstick spray. Evenly spread the filling into the pan.
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Make the topping: Soften your butter in the microwave for about 20-30 seconds (it should be pretty soft – with a little bit of melted butter pooled around the softened parts). Add butter, pecans, flour, brown sugar, and cinnamon to food processor or a blender and pulse until just combined. It will be sort of a wet, clumpy mixture. Crumble it over the sweet potato filling.
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Bake: Bake for 25-28 minutes. Topping will be lightly browned. Set your oven to “broil” and broil an additional 1-3 minutes. Keep an eye on it while it broils – it can go from perfectly browned to burnt quickly.
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Serve + Store: Serve warm! Store leftovers, covered, in the fridge for up to 5 days.
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Make ahead tip: You can assemble everything the day before Thanksgiving and wait to bake it until Thanksgiving day – just cover it with foil and keep it in the fridge overnight.
You can also make + bake it the day before. Let cool at room temp, then cover and refrigerate overnight. Reheat it in the oven at 350 for a few minutes on Thanksgiving – if you microwave it to reheat the topping may get a bit soggy.
