Confetti Egg Salad
| Prep Time | 0 minutes |
| Cook Time | 55 minutes |
| Servings |
8 servings
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Ingredients
Holiday Sweet Potato Casserole
- 2 lbs sweet potatoes unpeeled
Topping Mixture:
- 1 cup brown sugar
- 1/3 cup flour
- 1 cup pecans roughly chopped
- 1/3 cup butter melted
Potato Mixture:
- 1/2 cup orange juice
- 1/2 cup brown sugar
- 1/4 cup butter melted
- 1 tsp kosher salt
- 2 eggs beaten
Ingredients
Holiday Sweet Potato Casserole
Topping Mixture:
Potato Mixture:
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Instructions
- Pour
1 cup of water in the Instant Pot and insert a steamer basket. Place potatoes in basket, then secure the lid, making sure the vent is closed. - Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 20 minutes.
- Meanwhile, in a small bowl, combine the Topping Mixture ingredients and mix until well-combined. Set aside.
- When the cook time is up, quick-release the remaining pressure. Carefully remove and peel the potatoes.
- In a large bowl, mash together the potatoes and orange juice. Add remaining Potato Mixture ingredients and mix well.
- Coat the inside of a
1.5 qt casserole with nonstick spray and spread potato mixture evenly in the dish. - Sprinkle prepared topping evenly across the top of the potatoes and cover loosely with foil--do not seal.
- Ensure there is still one cup of water in the Instant Pot and add the steam rack. Use a foil sling to carefully lower the casserole onto the steam rack and secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
- When the time is up, quick-release the remaining pressure.
- (Optional) Set the casserole under the broiler for 3-5 minutes to crisp up the topping.
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