Thanksgiving Sweet Potato Casserole (InstaPot and Oven)

To create this years Sweet Potato Casserole I decided to use the InstaPot for the hard part - cooking the sweet potatoes.  This way I didn't have to watch over a boiling pot.They turned out fantastic, but a bit too sweet for my liking (completely my fault btw) so I know what to do to adjust them. First I took this recipe from the One Happy Housewife Blog 

6 cups cut sweet potatoes
2 cups brown sugar
5 tbsp melted butter
1 ½ tsp cinnamon
1 tsp ginger
½ tsp ground nutmeg
¼ tsp ground allspice
½ cup milk 
½ cup heavy whipping cream
½ cup chopped walnuts
½ cup crushed pineapple
1 cup water
Wash, peel and cut the sweet potatoes and then add them to the Instant Pot.
Add 1 cup of water, close the pot and set to Manual, High Pressure for 4 minutes.
Once cooking has completed, do a QPR (Quick Pressure Release) and open the pot once all the pressure has been released.
Mash the potatoes and then add the milk, whipping cream and melted butter and mix in well.
Next add the brown sugar and spices and mix in well. Once the spices have been thoroughly mixed in, add the walnuts and pineapple and mix into the casserole.
Spoon the mix into a baking dish and then place in a 375 degree oven for 20-30 minutes. This will thicken and darken the casserole. The longer you leave the casserole in the oven, the thicker and darker it will become.Remove the casserole from the oven and fluff with a fork to release the steam so that the casserole will continue to thicken and cool.Topping
  • Let the casserole cool for 10-15 minutes after taking it out of the oven.
  • Once cooled, cover the top of the casserole with a layer of marshmallows and then add cherries throughout.
  • Turn the oven to the Low Broil setting. Place the baking dish back into the oven on the middle rack and broil for approximately 3-5 minutes.
  • Keep a constant eye on the casserole! The marshmallows will brown quickly and a little distraction could lead to burned marshmallows!

My adjustments.... To make it a bit healthier I substituted Brown Sugar for Splenda Brown Sugar but I forgot to adjust the measurements and so it was very sweet.  I think next time I would only use 1 1/2 cups of the Splenda Brown Sugar.  I also did not use cherries or the walnuts. That really made no difference in the outcome and I doubt I will ever add them back into it.