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Instant Pot Healthy Sweet Potato Casserole with Pecan Crumble

Pressure Cooker Sweet Potato Casserole in a serving dish
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4.8 from 5 reviews

This is my Sweet Potato Casserole dream come true!  Creamy, crunchy, buttery, and perfectly sweet.  It’s heaven in a bowl!

Ingredients

Scale

For the Sweet Potato Mixture

  • 3 pounds medium size sweet potatoes, scrubbed
  • 2 medium size bananas, ripe with a few brown spots – too ripe and the flavor isn’t as good
  • 2 tablespoons coconut oil
  • 1/2 – 3/4 cup unsweetened vanilla almond milk
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon (preferably Vietnamese cinnamon)
  • 1 teaspoon kosher salt

For Pecan Crumble

  • 1 cup coarsely chopped pecans
  • 1 1/2 cups old fashioned rolled oats
  • 3/4 teaspoon kosher salt
  • 1/4 cup melted coconut oil
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract

Instructions

  1. Pour 1 cup of water into the pressure cooker pot.  Place trivet or strainer inside, add sweet potatoes.
  2. Trim off the ends of the bananas.  Make a long slit from one end to the next.  Don’t cut all the way through, just barely through the skin.
  3. Make a foil packet for the bananas.  Be sure they are wrapped well enough that they will keep the juices inside while they cook.  Place the packet on top of the sweet potatoes.
  4. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure 25 minutes.
  5. For the Pecan Crumble: Meanwhile, place pecans, oats, and salt in a blender or food processor and pulse a few times to coarsely chop the ingredients.
  6. In a medium size bowl, whisk together coconut oil, maple syrup, and vanilla extract.  Add oat/pecan mixture and toss to coat the ingredients well.  Set aside.
  7. Preheat oven to 375° F and lightly grease a 9 x 13-inch casserole dish.
  8. When pressure cooking is complete, use a quick release.
  9. Remove the packet of bananas and carefully open to release the steam.  Add the juice from the packet and the bananas into a large bowl.  Discard the banana peel.
  10. Allow sweet potatoes to cool slightly.  Pull the skin away from the sweet potatoes and add them to the large bowl.
  11. Top with the coconut oil and allow it to melt.  Add 1/2 cup almond milk, vanilla, cinnamon, and salt.  Use a hand mixer or a potato masher to combine the ingredients until very smooth.  To get it extra smooth, I like to use an immersion blender.  Add another 1/4 cup of milk if the mixture is too dry.
  12. Transfer mixture to the prepared casserole dish and use a spoon to create a smooth, flat surface.
  13. Scatter the pecan crumble over the top of the sweet potato mixture.  Bake until crumble is crispy and lightly browned, about 25 minutes.  Serve warm.

Notes

  • Leftovers are amazing!  You will lose some of the crunch of the crumble, but it still tastes really good.  Perfect for breakfast.
  • To make ahead, prepare the sweet potato mixture and refrigerate until ready to bake.  The day of baking, bake sweet potato mixture at 375° F until it’s slightly warmed through (about 15-20 minutes).  Prepare the crumble as potatoes cook and then top with the crumble and bake until browned (about another 20 minutes).
  • Sweet potato mixture freezes well.  Thaw before baking.
  • Another option: Bake the sweet potato mixture and crumble separately, then top individual bowls of sweet potatoes with some of the crumble.  This works well if you know there will be leftovers.

Find it online: https://instafreshmeals.com/pressure-cooker-healthy-sweet-potato-casserole/