The Best Sweet Potato Casserole Ever (in the Instant Pot!

• Produce

  • 3 lbs Sweet potatoes

• Refrigerated

  • 1 Pastured egg

• Canned Goods

  • 1/4 cup Coconut milk

• Baking & Spices

  • 1/4 tsp Allspice
  • 1/2 cup Almond flour
  • 2 tsp Cinnamon
  • 2 tbsp Coconut flour
  • 1/2 tsp Nutmeg
  • 1/2 cup Palm sugar
  • 1/2 tsp Sea salt

• Nuts & Seeds

  • 1 tbsp Chia seeds
  • 1/4 cup Coconut, unsweetened

• Dairy

  • 5 tbsp Butter, salted

• Liquids

  • 1 cup Water

• Other

  • ¼ cup coarsely ground pecans, soaked and dehydrated
  • ½ cup coarsely ground walnuts, soaked and dehydrated

Found on traditionalcookingschool.com

Description

Ingredients

• 3 pounds sweet potatoes, scrubbed clean
• 1 cup water
• 1 pastured egg
• ⅓ cup coconut palm sugar
• ¼ cup coconut milk
• 2 tablespoons coconut flour
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon allspice
• ¼ teaspoon sea salt
• ½ cup almond flour
• ¼ cup coarsely ground pecans, soaked and dehydrated
• ½ cup coarsely ground walnuts, soaked and dehydrated
• ¼ cup unsweetened shredded coconut
• ¼ cup coconut palm sugar
• 1 tablespoon chia seeds
• 1 teaspoon cinnamon
• ¼ teaspoon sea salt
• 5 tablespoons salted butter

Directions

• Prick the sweet potatoes all over with a fork.
• Then add 1 cup of water to the stainless steel Instant Pot insert.
• Place the metal trivet inside.
• Then add the potatoes to the pot.
• Cover and seal.
• Next, press Manual and adjust the time to 20 minutes.
• While the potatoes are pressure cooking, assemble the topping.
• Add all topping ingredients to a medium-sized mixing bowl.
• Then, using a pastry cutter, cut the butter into the topping mixture until the texture resembles slightly damp gravel. This will take several minutes.
• Set aside.
• When the Instant Pot beeps to let you know the potatoes are cooked, place a towel over steam release and turn the pressure valve to release the pressure.
• Next, remove the potatoes from the pot, but leave the water and trivet.
• Add an addition ½ cup of water to bring the water level back to 1 cup.
• Then carefully remove the peel from the potatoes. It should slide right off, but a butter knife is helpful to keep your hands off hot potatoes!
• Place peeled potatoes in a 1.75-quart glass Pyrex bowl.
• Then add the remaining ingredients to the bowl with the cooked sweet potatoes.
• Use a spoon to mix everything together right in the bowl.
• Then evenly spread the prepared nutty crumble topping over the sweet potatoes.
• Next, make a foil sling to go underneath the Pyrex bowl and stick up on either side, like a handle. This will be helpful for removing the hot dish from the Instant Pot later on!
• Place the foil sling and glass bowl inside the stainless insert.
• Fold the foil down so the lid closes properly.
• Then place the lid onto the Instant Pot and seal.
• Next press the Manual button and adjust the time down to 10 minutes.
• When the Instant Pot beeps, place a towel over the steam vent and release the pressure.
• Finally, using the foil handles, carefully lift the casserole out of the Instant Pot and serve!
• If a crisp topping is desired, place the casserole in the oven and broil for 2 to 3 minutes.