Скачать или смотреть Instant Pot Sweet Potato Casserole

RECIPE: https://damndelicious.net/2019/11/25/...

Instant Pot Sweet Potato Casserole - You can easily make this ahead of time; bake when ready to serve with toasted marshmallows + a pecan streusel topping!

INGREDIENTS:
5 pounds sweet potatoes, peeled and chopped
1 cup water
3/4 cup coarsely chopped pecans
10 tablespoons unsalted butter, melted and divided
3/4 cup brown sugar, divided
1/2 cup plus 1 tablespoon all-purpose flour
Kosher salt
2 large eggs, lightly beaten
1/3 cup whole milk
1 teaspoon orange zest
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 cup miniature marshmallows

DIRECTIONS:
1. Add sweet potatoes and water to a 6-qt Instant Pot®. Select manual setting; adjust pressure to high, and set time for 8 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
2. In a medium bowl, combine pecans, 5 tablespoons butter, 1/4 cup brown sugar, flour and 1/2 teaspoon salt; place in the refrigerator.
3. Remove potatoes from the Instant Pot® and drain excess liquid before returning the potatoes to the pot. Using a potato masher, mash potatoes until smooth.
4. Stir in remaining 5 tablespoons butter, remaining 1/2 cup brown sugar, eggs, milk, orange zest, vanilla, cinnamon and 3/4 teaspoon salt.
5. Preheat oven to 350 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
6. Spread potato mixture into the prepared baking dish; sprinkle with pecan mixture. Place into oven and bake until almost set, about 40 minutes. Sprinkle with marshmallows; continue to bake for an additional 10-15 minutes, or until marshmallows are golden brown.
7. Serve immediately.