Stacy’s Notes:  I always cut up sweet potatoes and boil them on the stove until fork tender, then mash or beat with a hand mixer. In 2018, I tried using my Instant Pot to cook the sweet potatoes. I added 1 cup of water to the pot (mine is a 6 quart, so only needs 1 cup, use more if you have a larger IP), put the scrubbed potatoes (skins and all) on the trivet and cooked for 18 minutes on High Pressure, then NPR (natural pressure release, which means leave the IP alone until the pin drops on its own).  Then I just scooped out the cooked potato and proceeded with the recipe.

I add all of the casserole ingredients to a bowl and mix well with a spoon (or hand mixer if needed). Pour casserole into a well greased 9×9 pan.  Then mix up the topping (I mix up all the dry ingredients first, brown sugar, flour and chopped pecans) and then add the butter. Then I take the butter and combine until crumbly, then just drop or crumble over the sweet potato mixture.

At this point, you can cover well and freeze. If freezing, I would use a disposable pan.  Thaw at least a day in the fridge, then bake as normal.

Enjoy!