Vegan Sweet Potato Casserole
a healthy, yummy vegan alternative to traditional sweet potato casserole
Equipment
- Instant Pot or Electric Pressure Cooker
- Food Processor or High Speed Blender
- Immersion Blender or Hand Mixer
- Oven
Ingredients
- 5 large sweet potatoes
- 1 13.5 oz can coconut milk
- ¼ cup real maple syrup
- 1 tsp real vanilla extract
- 1 pinch salt
- 2 cups raw pecans
- ½ cup coconut sugar
- 1½ tsp cinnamon
Instructions
- Wash, peel and dice the sweet potatoes.
- Dump the sweet potatoes, coconut milk and maple syrup into the Instant Pot.
- Seal Instant Pot and set to 10 minutes on high pressure. Let cook.
- Preheat oven to 350°F
- While the sweet potatoes are cooking in the Instant Pot, dump pecans, coconut sugar and cinnamon into either a Food Processor or a Hight Speed Blender.
- Process the pecans, coconut sugar and cinnamon until it forms crumbles. This will be the topping for the casserole.
- After the sweet potatoes have finished cooking in the Instant Pot, allow them to depressurize naturally for 10 minutes, then manually depressurize.
- Open the Instant Pot (making sure not to get burned by the steam), and add the vanilla and salt.
- Use an immersion blender (or hand mixer) to cream the sweet potatoes.
- Transfer the sweet potatoes to an oven safe baking dish and sprinkle the pecan topping all over the top. (If you have extra topping, save it in a jar—it's awesome on top of oatmeal.)
- Bake for 10 minutes at 350°F