Description
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!
Ingredients
Scale
- 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
TOPPING
- 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
Instructions
- 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).
Notes
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.