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sweet potato casserole
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4.88 from 8 votes

Sweet Potato Casserole

Creamy and lightly sweetened vegan sweet potato casserole
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 247kcal


  • 3 tablespoons vegan butter divided (or coconut oil)
  • 2 pounds yams/sweet potatoes peeled and sliced
  • ½ cup orange juice
  • ¼ cup brown sugar plus 2 tablespoon
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • teaspoon ground allspice
  • 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, allspice, and nutmeg. Mix together.
  • Spread ¼ 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 tablespoons 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 a 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
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