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The Best Sweet Potato Casserole Ever {in the Instant Pot!}
It's been 3 years since I took a leap of faith and proclaimed this recipe the "Best Sweet Potato Casserole Ever". And so many of you agreed with me! So I had to adapt my original recipe into an Instant Pot sweet potato casserole! Serves 4 to 5. Adapted from this recipe.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 to 5
Calories 827 kcal
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!
Nutrition Facts
The Best Sweet Potato Casserole Ever {in the Instant Pot!}
Amount Per Serving
Calories 827
Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 18g113%
Cholesterol 79mg26%
Sodium 679mg30%
Potassium 1326mg38%
Carbohydrates 101g34%
Fiber 17g71%
Sugar 31g34%
Protein 14g28%
Vitamin A 48760IU975%
Vitamin C 8mg10%
Calcium 192mg19%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.