Make the BEST batch of Ninja Foodi Sweet Potato Casserole, the perfect side dish!
Get ready for the best way to make sweet potato casserole with this sweet potato casserole recipe using whole sweet potatoes!
This easy recipe is perfect for the holiday season or as a simple casserole side dish for a family dinner.
Next time you want to make a great side dish use this recipe for a classic sweet potato casserole with a twist, it’s all made in your Ninja Foodi in minutes!
If you are looking for a traditional sweet potato recipe, check out this Oven Baked Maple Pecan Sweet Potato Casserole it uses maple syrup to make a delicious recipe to add to your holiday menu.
What Ninja Foodi should you use for this baked sweet potato casserole?
A Ninja Foodi Multi-Cooker will be needed to make this recipe. It will need to have a Pressure Cooker Function and Bake Function.
Both of these functions will be used for this recipe.
If you are using the Ninja Foodi Deluxe, you will simply slide the lock in place to move back and forth from the pressure cooker to the bake function.
If you are using a classic Ninja Foodi, then you will use the pressure cooker lid and the air fryer lid to make this recipe.
How do you make Ninja Foodi Sweet Potato Casserole?
Fresh sweet potatoes will first be cooked using the pressure cooker function of the Ninja Foodi along with a cup of water. Remember when using the pressure cooker function, the pressure valve must be on SEAL.
The sweet potatoes will then be cooked on high pressure until the cooking time is up. Once it is up do a quick release of the pressure by moving the nozzle to VENT.
The first step is to create tender sweet potatoes, then they will be cooked again.
This will allow the potatoes to be nice and soft and easy to turn into mashed sweet potatoes for the casserole dish.
After using the Ninja Foodi pressure cooker function you will end up with creamy sweet potatoes that will combine well with the remaining ingredients.
This process will take about 20 minutes for the pressure cooker to come to pressure, plus cook the potatoes.
Once this is done, it’s time to use a large mixing bowl to combine the mashed sweet potatoes along with the remaining ingredients.
Once these are mixed well they will be poured into an 8-inch cake pan to bake in the Ninja Foodi.
Favorite toppings for Sweet Potato Casserole:
Ninja Foodi Sweet Potato Casserole is made using a crumb topping that combines pecans, flour, brown sugar, cinnamon, and butter.
This will then be sprinkled onto the top of the sweet potatoes.
If you want to add mini marshmallows, those can be added in the final 2-3 minutes of cooking time right on top of the crumb topping.
How do you make Gluten-Free Ninja Foodi Sweet Potato Casserole?
The only swap needed to make this gluten-free is to use a gluten-free all-purpose flour. This needs to be a 1:1 flour that is an even swap with regular flour.
Other than this all remaining ingredients are naturally gluten-free but as always be sure to check them before using.
How do you store Sweet Potato Casserole?
Store leftovers in an airtight container in the fridge for up to 3-4 days. It can then be reheated in the microwave in a microwave-safe dish.
If you need to let the dish sit for a bit before serving, it can be covered with aluminum foil and placed in a warm oven to keep warm before serving.
Using your Ninja Foodi is a great time saver plus it’s a good way to save oven space for the rest of your holiday dishes, plus it gives you some different ways to make a classic holiday dish.
Ninja Foodi Sweet Potato Casserole is a wonderful side dish to add to your list of Thanksgiving Recipes and it will be beautiful front and center on your Thanksgiving table, the perfect addition to your holiday meal.
Ninja Foodi Sweet Potato Casserole
- 1 Cup Water
- 2 Pounds Sweet Potatoes (Clean and Poke with Fork)
- 1 Cup Chicken Broth
- 1 tsp Dry Chives
- 1/2 tsp Salt
- 1/4 tsp Cayenne Pepper
- 1/2 tsp Pumpkin Pie Spice
- 1/3 Cup Packed Brown Sugar
- 1 Tbsp Maple Syrup
- 1 Cup Chopped Pecans
- 1/2 Cup Gluten-Free or Regular All-Purpose Flour
- 1/2 Cup Packed Brown Sugar
- 1/2 tsp Ground Cinnamon
- 1/4 Cup Melted Salted Butter + 2 Tbsp
- Pour 1 cup of water into the inner pot of the Ninja Foodi.
- Place the wire rack in the inner part in the lowest position with the sweet potatoes on it.
- Close the lid and slide to pressure on HIGH for 2 minutes with valve set to SEAL.
- Quickly release the pressure after 2 minutes by turning the valve to VENT.
- Carefully remove the potatoes and peel them.
- Cut into 1 1/2 inch cubes.
- Place the sweet potatoes back into the inner pot without the rack.
- Pour in the chicken broth.
- Close the lid and cook on HIGH pressure with the valve set to SEAL for 10 minutes.
- While the potatoes are cooking, grease an 8-inch cake pan and set aside.
- After 10 minutes move the nozzle to VENT.
- Put the cooked sweet potatoes into a bowl with the excess broth.
- Take 2 tablespoons of broth out and set aside.
- Add in the dry chives, salt, pepper, pumpkin pie spice, brown sugar, and maple syrup.
- Use a potato masher to mash the potatoes and mix up the spices.
- Pour the mixture into the prepared cake pan and spread evenly.
- In a medium-sized bowl, mix the pecans, flour, brown sugar, and cinnamon.
- Pour 1/4 cup of melted butter into the mix and continue mixing until it's incorporated and there is no more dry flour.
- Sprinkle the crumble on top of the sweet potatoes evenly.
- Place the cake pan on the wire rack in the lowest position and back into the inner pot of the Ninja Foodi.
- Bake at 325°F for 18-20 minutes.
- After 10 minutes, if you prefer you can brush 2 tbsp of melted butter on top.
- Cook until golden brown.
- Let cool 5 minutes and then serve.