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–+ servings

Sweet Potato Casserole

Course: Side Dish
Cuisine: American
Type: No Meat
Cooking Method: Instant Pot, Oven
Prep Time: 10 minutes
Cook Time: 15 minutes
Hands Off Time: 25 minutes
Servings: 4 people
Author: Tiffany
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Equipment

  • Cutting board + sharp knife
  • Instant Pot
  • Measuring cups + spoons
  • Small bowl
  • Blender
  • 9x13 baking dish
  • Spatula

Ingredients

  • 2 lbs sweet potatoes scrubbed clean
  • 2 Tbsp butter
  • 4 Tbsp can full fat coconut milk
  • 2 Tbsp maple syrup
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • ½ tsp salt
  • ½ tsp nutmeg

Toppings

  • 1 Tbsp coconut sugar
  • ½ cup pecan pieces
  • 6 Tbsp rolled oats
  • 1 Tbsp butter

Instructions

  • Quarter 2 lbs sweet potatoes on your medium cutting board. Add the trivet to your Instant Pot + add 1 cup water. Add the sweet potatoes. Close, seal, and set the timer 10 minutes.
  • In a small pyrex bowl, add 1 Tbsp coconut sugar, 6 Tbsp rolled oats, and 1 Tbsp butter. Measure ½ cup pecan pieces and roughly chop on a medium sized cutting board. Add pecans to the mixture and mash the ingredients together with your hands to make the crumble topping. Wash your hands.
  • Move sweet potatoes from IP to the blender with tongs. In the blender, 4 Tbsp coconut milk (from can) and 2 Tbsp butter.
    Tip: If your blender lid has a hole in the top, pop it open and add these while it runs instead of turning it on and off each time.
  • Then, add 2 Tbsp maple syrup, 1 egg, 1 tsp vanilla extract, 1 tsp cinnamon, ½ tsp salt, and ½ tsp nutmeg. It should combine quickly. Pour it into a 9x13 pyrex. Use a spatula if need be to scoop it out. Top with toppings from the previous step. If the oven is free, put in the oven. Otherwise, put it in the warming drawer until the oven is free.
  • Place in the oven at 425F for 5-10 minutes to warm through.

Notes

Sweet potatoes can be baked ahead of time if needed.