 Hey everyone welcome back to Six Sister Stuff. Today we're going to make an easy sweet potato casserole using the Instant Pot. So my name is Kristen. I'm Camille. And we are from SixSisterStuff.com. So we have lots of recipes on our website, close to like three thousand recipes. So here on YouTube we love sharing with you our tips and tricks with using the Instant Pot and thanks. Giving's coming around. And so we thought it would be fun to show you some tips and tricks and of course to make it easier as you're cooking that big dinner. Exactly. So let's be honest, this holiday is all about the food. That's why it's on my babes. So we're going to show you how to make a sweet potato casserole using the Instant Pot. All right, shall we get started? Yep, totally. So we have three huge sweet potatoes. The recipe calls for six, but it depends on the size. I would say six small sweet potatoes. Yeah, they wouldn't, if there were six of these they wouldn't fit in there. They wouldn't fit. So we have three large sweet potatoes that were in the years. Now when you cook them in the Instant Pot, you can cook small potatoes for 18 minutes. You can cook medium-sized potatoes for 22 minutes or large potatoes for 27 minutes. We'll put that below so that you can remember that. But really fast with that one, so whether you cook one small potato, it will still cook for the 18 minutes. Or if you use 10 small potatoes, it will still only cook for the 18 minutes. So depending how many you have, it's different than how big they are. If that makes any sense. Totally. So we were talking that we think in order to shorten our time, we're going to cut these in half just to make them cook a little bit faster. So we're making them into medium potatoes instead of the extra large. So potatoes are hard. Okay so in the Instant Pot, we put a cup of water in because you of course always need liquid. Then we put the little trivet in. Now there's different kinds of trivets. Whatever your Instant Pot came with, you can use one of those. So we're just going to put the trivet in and then we're ready for the sweet potatoes. They're just going to go right on top of the trivet. So all that we did was wash them. We didn't peel them because after you cook them in the Instant Pot, they're so easy to peel. You just peel right off. So get them all in there. You're going to have to squish them in. It's okay if you have to stack them. Yep, yeah stack is fine. Now if you weren't going to use the Instant Pot or if you didn't have one, you can make these on the stove top and boil the water. But you just want to make sure you peel the potatoes and then chop them up into cubes and then just cook them until they're soft. Now we're just ready to put the lid on. So we want to make sure that you get that little noise and you turn it all the way. It should be able to seal just like that. Then you're going to turn this little knob to sealing. Make sure it's not on venting or it won't pressurize. Kristen's taught us all how to use our Instant Pot. We were all terrified of them. I secretly loved it. She was the one who was like, you guys, they're not scared. All right, so then we're going to use the pressure cook button or if you have the other kind of Instant Pot, it has a manual button. It's the same thing. So pressure cook and manual, same button. You just want to make sure that it pressurizes. Okay, so after you push the pressure cook button, you're going to go down. What did we decide to do? 22. 22, since we made them into medium potatoes. So after you set the timer, you're just going to let it sit there for a minute and after a few seconds, it will beep at you and have the beautiful on button. There we go. I was always so confused at this point when I was first using my Instant Pot because I'm like, I don't want it to be on. I need it to say warming up, coming to pressure. So now I tell people, you just don't know. Once you see the on, you can walk away. You're good to go. All right, we'll let this cook. So once the timer is done, you'll notice there's a little L. That means that it's done cooking. The timer has gone off and now it's going to start counting up. So right now we're at a four, which is totally fine. We're going to do this little knob over to ceiling. Get ready. There we go. That's where people get scared because that explodes on them. So real fast. Real fast. If you're nervous to do it with your finger, you can always use a spoon to do it so you won't be afraid when it comes. But I'm going to use my fingers too. What about can you throw a towel over it? Okay. Instant Pot says don't throw a towel over it. But I do throw a towel over it. When it starts to like, when you have something, yes, that's starchy, then I throw a paper towel over it so I can just throw it away when I'm done. But just so it doesn't spray all over my kitchen. But they said they don't want you to do it because the food can go back in that little knob and it can kind of mess up the inside. So maybe that's fine. So if it does, if it starts to spew, just let it release on its own. That's that's my best advice. If it starts to spew, just let it do its thing. All right. All right. So right now we're just waiting for this little tiny knob to go down. That means the pressure's out and you can open your lid. And usually I'll hear it like it. Yeah, you can hear a little click. Yep. And of course there we'll start stop coming out. Oh, there it is. All right. Went down. Now we're going to open it. Okay. Just be aware when you open it, it's really steamy. So just watch your hands. So come on, at home, it's a box experience. You can smell the sweet potatoes. All right, we're going to pull the potatoes right out. Now, like we said before, they literally come right out. Because we're making the sweet potato casserole, this is the perfect way to do it because they are, I mean, look at this. We want them to be mushy. Falling apart. Yeah, they're so soft. And it's easy to get off. Yeah, I hate peeling sweet potatoes. This is so easy. Okay, so I'm going to take the skins off, and then I'm going to put them in the bowl. Okay, I'll let you mash. I'll mash, get my work out. Okay, now these are really hot because we literally just took them out. But actually... What's the best way to do this? You don't even have to peel them. I know, they just come right out. And look, you can just like scrape it off of the peel. And you know what, I bet mashing is just going to be super simple. Exactly. If you don't have one of these potato mashers, I love them. I do too. I use it for a lot of things besides just potatoes. When I make jam, I'll do this. Oh, I have to mash a banana for banana bread. I'll do that. That's good. Okay, so there's our potatoes. They're all mashed. Super good. Fast as mashing ever. It really was. So now we're going to add all the ingredients to make it into the yummy casserole. Nice. Don't spray that pan. Yes, I will. So 9 by 13 pan. Yeah. It's a little bit smaller, but it will work. Yep. So I've got three quarters cup of sugar. That's how you know this is going to be good. And then we're also going to do two eggs. So we just crack them and beat them nice before you add them in. That'll be a little easier to mix in. And then we're also going to add in, I believe it, one teaspoon. There we go. I love vanilla. I do too. I love sweet potato casserole because it's sweet, but it is a little bit savory. I agree. And we're going to add in a half teaspoon of salt. Nice. Growing up, I was always so confused why, like, our mom added salt to cookies and other things, but you can tell the difference when the salt's not there. It means that so that you get that flavor depth. Exactly. Okay, is there anything else that goes in here? Oh, the butter. Half cup of butter. Okay. And we melted this butter. Yep. Melted it before. So just make it super easy. So now we just need a big spoon. Okay. Give this a good stir. Mix it all together. Nice. Oh, this is like one of the favorite things. I know. One of my favorite things to have on Thanksgiving. Same. So using the Instant Pot for Thanksgiving will not only save you room, like, on your stove top and other things, but it will just make things go a little bit faster. I hate on Thanksgiving Day if you're stuck in your kitchen all day. And if you only have one oven and, like, you just, that's where the turkey needs to be. So there we go. I know. Between my Instant Pot and my slow cooker and my oven and my stove top, like, I'm using all of them. And kind of cooking everything at the same time. Yep. Ready for the topping. Okay. So to start out, we're going to do a third cup of just some white flour. Okay. Then we're going to do one cup of brown sugar. Next thing we're going to add is just some chopped pecans. About a cup, give or take, just as much as you want. Nice. Okay. And this is one cup. One cup of brown sugar. Okay. And the last thing is just three tablespoons of melted butter. Mix that all together. Don't be a mix. Yeah, go ahead. Now it's not going to be, like, super liquidy. We want this to be more of, like, a crumble topping. That goes on top. And when it bakes, it will be a little bit hardened. Yeah. But half of it's thicker. Kind of goes in like that candy coating. The best part. Exactly. Everybody fights over the topping. I know. And now if you really want more topping, you can double it if you want. You could double this. But I feel like this totally is a good amount. Yeah, I agree. So you see how it's kind of coming together nice and crumbly. And then I just kind of sprinkle this on the top. Okay. I don't really pour it on. With a spoon or with your fingers, what do you do? I just use my fingers just because I feel like when I pour it on out of the bowl, it's never quite even. Okay. So we could both do this. Ready to go. Put it right in the middle. Yep. Just kind of sprinkle it. Okay. All over the top. Try to get it all the way covered. Okay. Okay. Ready? This is ready. Yep. Put it in the oven. Okay. 350 degrees for 30 minutes. Okay. Yes. Okay. So 30 minutes and this is baked to perfection. Oh man. Wish you could smell the house right now. I know. It's like Thanksgiving, cinnamon-y warm. All the good things. My husband's gonna be excited. I know. This is really one of our favorite dishes. So this is ready. You could keep it in the oven warm until you're ready to serve Thanksgiving dinner. Yep. You could also make it ahead and reheat it before Thanksgiving. Or even before you cook it. Just put it in your refrigerator. Yeah. Pull it out when you're ready for it. Yep. Cook it when you're ready. Yep. The topping is seriously to die for. But then look how good and fluffy the sweet potatoes look. It looks so good. It really is the perfect dish. All right you guys, if you want any more of our Thanksgiving recipes, we're gonna put some links in the description for you of how to cook a turkey, how to do the sweet potato casserole, and I've made a lot of instant pot Thanksgiving recipes. And I'll also link to those who'll be able to make Thanksgiving just, I don't know, a little bit easier. A little bit easier. And then if you want to, tell us what your favorite Thanksgiving dish is. I'm really all about the sweet potatoes. I picked this one. You picked it. Okay, fine. Dressing. Stuffing. Is it dressing or is it stuffing? I, does it matter? Okay, here's another one. Sweet potatoes or yams? Which one? Sweet potatoes. So anyways, leave a comment. Let us know what your favorite Thanksgiving dish is. And if you want to find more instant pot recipes, make sure you check us out every Monday because we are sharing instant pot recipes every single week. All right guys, we will see you next time. See you later. Bye.