Marshmallow-Topped Sweet Potatoes
Recipe 38. Ready in about 30 minutes. Servings 6. Mashed sweet potatoes baked in the Instant Pot under a sweet pecan-marshmallow topping.
Nutrition
per per serving580
Calories
6.4g
Protein
77g
Carbs
28.9g
Fat
Ingredients
| 0.67 cup | 160 ml | milk |
| 1 | egg, whisked | |
| 0.75 cup | 180 ml | granulated sugar |
| 7 tablespoons | 105 ml | butter, softened |
| 1 cup | 240 ml | water |
| 6 | medium-sized sweet potatoes, peeled and cut into 1-inch pieces | |
| 1 teaspoon | 5 ml | vanilla paste |
| 1 cup | 240 ml | mini marshmallows (topping) |
| 0.5 cup | 120 ml | chopped pecans (topping) |
| 0.75 cup | 180 ml | brown sugar (topping) |
| 0.5 cup | 120 ml | all-purpose flour (topping) |
| 0.25 teaspoon | 1.3 ml | cinnamon, or to taste (topping) |
| 4 tablespoons | 60 ml | butter, at room temperature (topping) |
| 0.125 teaspoon | 0.6 ml | salt (topping) |
Instructions
Per serving: 580 Calories; 28.9g Fat; 77g Carbs; 6.4g Protein; 47.1g Sugars.
- Add the sweet potatoes and water to the Instant Pot.
- Secure the lid. Choose the "Manual" mode and cook for 8 minutes at High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid.
- Drain the potatoes and transfer them to a mixing bowl. Now, add the granulated sugar, butter, vanilla, milk, and egg to the bowl.
- Mash the potatoes using a potato masher or your food processor. Scrape the mashed potatoes into a lightly greased baking dish.
- Mix all ingredients for the topping; top your casserole with the pecan/marshmallow mixture. Place a metal trivet and 1 cup of water in the inner pot. Lower the baking dish onto the trivet; make a foil sling if needed.
- Secure the lid. Choose the "Manual" mode and cook for 15 minutes at High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid. Bon appétit!