This Instant Pot healthier sweet potato casserole is a delicious and healthy update of a classic recipe. The potatoes are spiced and just slightly sweet, the topping is the perfect nutty addition, and the Instant Pot makes it so easy to prepare!
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It’s the second week of November and Thanksgiving is practically just around the corner! Have you started planning your holiday menu yet? I’m sure it won’t be terribly surprising, but planning our holiday menus is one of my favorite things to do. Of course we will have turkey, but what sides will we have this year? How many pies and what kinds? These are all very important considerations.
There are a few musts, of course. There will be mashed potatoes and my mother-in-law’s green beans. I will make sure there is sweet potato casserole and green bean casserole (two of my favorites). Throw in the turkey (smoked this year), the cranberry sauce and dressing, and a couple other rogue vegetables, and we will have a feast worthy of the day.
And pies. Always pies.
Sweet potato casserole is a classic, but I don’t make it following the recipe of my childhood anymore. As we have moved more towards whole ingredients and natural sweeteners in our kitchen, our tastes and recipes have changed too.
The sweet potato casserole I’m sharing today has all the delicious flavors of the classic recipe, but is not swimming in butter or so sweet it hurts your teeth. Instead, the spiced sweet potatoes shine and the topping is the perfect addition, elevating it from an ordinary side to a holiday worthy dish.
Instant Pot Healthier Sweet Potato Casserole
I shouldn’t be surprised anymore, but it is amazing how much easier it is to make sweet potato casserole using the Instant Pot. The potatoes are quick and easy to cook (just six minutes under pressure!), and cooking them with the cinnamon and nutmeg really helps to make the flavor of the sweet potatoes rich without a lot of butter or sugar.
(There’s just one tablespoon of coconut sugar and 4 tablespoons of butter in the whole dish.)
I use my food processor to make the topping. It comes together in about two minutes. You can easily throw it together while the potatoes cook. If you don’t have a food processor, you can chop the oats and the pecans with a chef’s knife. Use a gentle rocking motion on a cutting board to keep the nuts and oats from flying out and making a mess.
You can decide how you want to serve the casserole. The topping is great whether you toast it or not, so you could keep things really simple and just serve it from the Instant Pot inner pot. If you want to use a serving dish, though, toasting the topping after putting together the casserole is a nice touch.
Don’t have an Instant Pot yet? They make so many kitchen jobs and meal prep so much easier! You can check out a comparison of my two favorite models, and see a list of 25 ways to put an Instant Pot to use this holiday season.
One final note!
You can find nutrition facts and more healthy holiday recipes at the bottom of the post. I am also REALLY excited to share a healthier green bean casserole you can make in your Instant Pot later this week. It’s really good and you’re not going to want to miss it!
If you make this sweet potato casserole (or any other recipe), I’d love to see! You can tag me on Instagram as @thispilgrimlife. Comments and ratings are also super fun (hint, hint), so come back and let me know what you thought of the recipe!
If I don’t get a chance to tell you before then, Happy Thanksgiving! I hope it’s a wonderful time of gratitude, friends and family, and yummy foods!Print
This sweet potato casserole is a delicious and healthy update of a classic recipe. The potatoes are spiced and just slightly sweet, the topping is the perfect nutty addition, and the Instant Pot makes it so easy to prepare!
- 1.5–2 lbs sweet potatoes, peeled and cut into 1” cubes
- 1/2 cup water
- 1/2 tsp cinnamon
- 1/2 tsp kosher salt
- pinch ground nutmeg
- 2 tbsp unsalted butter
- 1 tsp coconut sugar
- 1/4 cup old fashioned oats
- 1/2 cup pecans halves
- 2 tbsp unsalted butter, room temperature
- 2 tsp coconut sugar
- 1/2 tsp cinnamon
- Combine the sweet potato cubes, water, cinnamon, salt, and nutmeg in the Instant Pot. Place on the lid and turn the valve to sealing. Set the cook time for 6 minutes on high pressure.
- When the cook time is complete, quick release the pressure. Mash the potatoes with a wooden spoon (they should be quite soft), then stir in the 2 tablespoons of butter and the teaspoon of coconut sugar.
- MAKE THE TOPPING: Combine the oats, pecans, sugar, and cinnamon in a food processor. Pulse about 10 times, until the oats and pecans are roughly chopped. Add the room temperature butter to the oat/pecan mixture and pulse 2-3 times until the butter is incorporated and the mixture resembles wet sand.
- Transfer the sweet potatoes to a serving dish, and evenly distribute the topping. Place the casserole under the broiler for a few minutes until the topping is toasted. (You can skip this step completely and serve the sweet potatoes and topping from the Instant Pot if you prefer. The topping is great either way).
If you do not have a food processor, you can chop the oats and pecans on a cutting board using a rocking motion with your knife. Roughly chop them, then transfer them to a bowl before stirring in the remaining ingredients with a fork.
This recipe doubles easily for larger gatherings and potlucks.
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