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Instant Pot Sweet Potato Casserole
Course
Side Dish
Cuisine
American
Keyword
milk, pecans, Sweet Potato Casserole
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
8
Calories
373
kcal
Author
Corrie
Ingredients
2 ½
lb
sweet potatoes
1
cup
water
3
tablespoon
milk
2
tablespoon
coconut oil
softened
¼
cup
maple syrup
1
teaspoon
pure vanilla extract
1
egg
beaten
1 ½
cup
pecans
toasted and chopped
2
tablespoon
coconut oil
melted
3
tablespoon
maple syrup
2
tablespoon
almond flour
½
teaspoon
ground cinnamon
⅛
teaspoon
nutmeg
⅛
teaspoon
salt
Instructions
Peel the sweet potatoes and cut them into pieces.
Place the sweet potatoes in instant pot and add water in it.
Close the lid of instant pot and set valve to sealing.
Set the instant pot to “Manual” at high pressure for 8 minutes, release the pressure quickly through steam vent.
Open the lid of the instant pot check potatoes by poking knife in them.
If they are done, drain the liquid from the pot. Else cook for 2 more minutes.
Add in remaining ingredients for potato puree.
Mash the potatoes until they are smooth. (you can do this by an immersion blender or a potato masher)
If mashes are thick you add a little more milk to make it smooth.
Take a large bowl and add ingredients of pecan mixture in it and mix well.
Spread this mixture on the mash potatoes.
Select sauté and cook for 5-10 minutes while stirring occasionally.
Keep the potatoes on keep warm mode unless they are to be served.
Nutrition
Calories:
373
kcal