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Sweet Potato Casserole
Creamy and lightly sweetened vegan sweet potato casserole
- 3 tablespoons vegan butter divided (or coconut oil)
- 2 pounds yams/sweet potatoes peeled and sliced
- 1/2 cup orange juice
- 1/4 cup brown sugar plus 2 tablespoon
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 20 pecan halves
Set Instant Pot to Saute mode and heat 1 tablespoon of butter or coconut oil. Add sweet potatoes, orange juice, salt, cinnamon, all spice and nutmeg. Mix together.
Spread 1/4 cup of brown sugar on top, do not mix. Close Instant Pot with pressure valve to sealing. Cook on Manual/Pressure cook(hi) for 5 minutes followed by quick release.
Using a potato masher or immersion blender, mash the potatoes until they are smooth.
Here are the two options to serve:
If serving from the Instant Pot, spread the remaining vegan butter or coconut oil over the potatoes. Sprinkle 2 tablespoon of brown sugar and arrange the pecans on top. Set Instant pot to saute(less) and cook for 5 mins or until the potatoes are heated through and the top becomes bubbly. Keep the sweet potatoes on 'keep warm' mode until ready to be served.
If you are serving in casserole, take the mashed sweet potatoes out in a casserole dish. Arrange pecans in a single layer on top. Sprinkle with 2 tablespoon brown sugar and drizzle remaining melted butter over the top. Bake for 15 minutes in a preheated oven at 375 degrees, or until browned and bubbly
Calories: 247kcal | Carbohydrates: 42g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 324mg | Potassium: 582mg | Fiber: 5g | Sugar: 17g | Vitamin A: 21760IU | Vitamin C: 13.9mg | Calcium: 59mg | Iron: 1.2mg