Itās been 3 yearsā¦
Since I took a leap of faith and proclaimed this recipe the āBest Sweet Potato Casserole Everā.
And so many of you agreed with me!
Alicia left a comment that warmed my heart:
This was absolutely delish! The flavors combined so well and I felt good about eating this. I used sucanat. I canāt see why I will ever try another recipe other than this one! Thank you!
And Robert blessed my socks off by saying:
I cooked this last year and our kiddos scarfed it as if they had never been fed. It is going on the table again this year, for sure!!! I plan to make extra to have to snack over the long weekend.
When Wardee asked me to develop a sweet potato casserole for the Instant Pot, I have to admit that my initial thought was That recipe is amazing. If it aināt broke, donāt fix it!
Then I was curious about an Instant Pot sweet potato casseroleā¦ so I went searching for an easy yet nourishing recipeā¦
And I couldnāt find one. š
I scoured Pinterest and Google, yet every recipeĀ I foundĀ called for either loads of sugar, unprepared nuts (read why your nuts should be soaked or sprouted before eating here!), or store-bought marshmallows (find 25+ homemade healthy marshmallow recipes here).
Consequently, I didnāt have a choice! I had to adaptĀ my original recipe into an Instant Pot sweet potato casserole!
The Best Sweet Potato Casserole Ever {in the Instant Pot!}
Ingredients
For the sweet potatoes:
- 3 pounds sweet potatoes scrubbed clean
- 1 cup pure water
- 1 organic or pastured egg
- 1/3 cup coconut sugar
- 1/4 cup full fat coconut milk
- 2 tablespoons coconut flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon sea salt
For the nutty crumble topping:
- 1/2 cup blanched almond flour
- 1/4 cup pecans crispy, coarsely chopped
- 1/2 cup walnuts crispy, coarsely chopped
- 1/4 cup unsweetened shredded coconut
- 1/4 cup coconut sugar
- 1 tablespoon chia seeds
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 5 tablespoons grass-fed butter salted
Instructions
To make the sweet potatoes:
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Prick the sweet potatoes all over with a fork.
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Then add 1 cup of water to the stainless steel Instant Pot insert.
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Place the metal trivet inside.
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Then add the potatoes to the pot.
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Cover and seal.
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Next, press "Manual" and adjust the time to 20 minutes.
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While the potatoes are pressure cooking, assemble the topping.
To make the nutty crumble topping:
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Add all topping ingredients to a medium-sized mixing bowl.
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Then, using a pastry cutter, cut the butter into the topping mixture until the texture resembles slightly damp gravel. This will take several minutes.
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Set aside.
To assemble the sweet potato casserole:
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When the Instant Pot beeps to let you know the potatoes are cooked, place a towel over steam release and turn the pressure valve to release the pressure.
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Next, remove the potatoes from the pot, but leave the water and trivet.
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Add an addition 1/2 cup of water to bring the water level back to 1 cup.
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Then carefully remove the peel from the potatoes. It should slide right off, but a butter knife is helpful to keep your hands off hot potatoes!
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Place peeled potatoes in a 1.75-quart glass Pyrex bowl.
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Then add the remaining ingredients to the bowl with the cooked sweet potatoes.
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Use a spoon to mix everything together right in the bowl.
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Then evenly spread the prepared nutty crumble topping over the sweet potatoes.
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Next, make a foil sling to go underneath the Pyrex bowl and stick up on either side, like a handle. This will be helpful for removing the hot dish from the Instant Pot later on!
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Place the foil sling and glass bowl inside the stainless insert.
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Fold the foil down so the lid closes properly.
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Then place the lid onto the Instant Pot and seal.
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Next press the "Manual" button and adjust the time down to 10 minutes.
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When the Instant Pot beeps, place a towel over the steam vent and release the pressure.
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Finally, using the foil handles, carefully lift the casserole out of the Instant Pot and serve!
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If a crisp topping is desired, place the casserole in the oven and broil for 2 to 3 minutes.
Recipe Notes
- The written recipe will easily serve 4 to 5 adults. We are a family of 4, so this size is perfect for us. If you're planning on serving more, double the recipe and use Wardee's stacking technique (found inside the Pressure Cooking eCourse!) when cooking!
Recipe Adaptations For Special Diets & Allergies
You can adapt this recipe to suit special dietary needs! Itās already grain-free and gluten-free, but here are some other adaptations if you are working around food allergies or a healing diet, such as GAPS:
For a GAPS-friendly casserole, replace the sweet potatoes with an equivalent amount of butternut squash. Additionally, use raw honey in place of coconut sugar in both the casserole and nutty topping. Finally, replace the butter with coconut oil.
If someone has an egg allergy, simply omit the egg!
Finally, use coconut oil or ghee instead of butter for Paleo diets or dairy allergies.
Have you ever made an Instant Pot sweet potato casserole? Will you now? What other Thanksgiving dishes will you make in your Instant Pot this year?
If you have extra sweet potatoes, toss them in a skillet at breakfast and make a sweet potato & sausage breakfast hash.
This post was featured in 47 Recipes For A Happy Instant Pot Thanksgiving & Christmas {pressure cooker, too!}.
...without giving up the foods you love or spending all day in the kitchen!
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I will be making this dish for Thanksgiving (egg free though)…can’t wait! My former recipe is too sugary!
Hello. This is tagged as GAPS friendly but I thought sweet potatoes weren’t allowed? Could I sub butternut squash instead?
Never mind. I just found where it says to sub butternut squash! Sorry about that.
You could sub butternut squash! You can also use honey instead of coconut sugar.
Coconut products are not on my approved list and I have successfully substituted them except for the shredded coconut. What can be used there?
You can omit the coconut and use more nuts, or just leave it out and don’t worry about a substitution. Hope that helps!
Could this be made-ahead and frozen? I am looking for some make-ahead, holiday meal ideas…like all the sides to go with the meal. I will be out of town the week of Thanksgiving for the birth of a grandbaby, but we have other grown kids and their families coming for Thanksgiving, so I want to have most of the dinner prepared ahead of time, so all they have to do is pop them in the oven.
What could be used in place of nuts?
You could still use the coconut flakes and chia seeds and substitute seeds? Perhaps sunflower seeds, if you tolerate those.
My family loves this recipe, but I haven’t tried it in the IP yet. I sub butternut squash for the sweet potatoes when I have an abundance of that in the fall. Even my daughter who won’t eat squash or sweet potatoes loves this!