Sweet Potato Casserole
Creamy and lightly sweetened vegan sweet potato casserole
Servings Prep Time
6servings 10minutes
Cook Time
Servings Prep Time
6servings 10minutes
Cook Time
  • 3tablespoons vegan butter divided
  • 2pounds yams/sweet potatoespeeled and sliced
  • 1/2cup orange juice
  • 1/4cup brown sugarplus 2 tablespoon
  • 1/2teaspoon salt
  • 1/2teaspoon ground cinnamon
  • 1/8teaspoon ground allspice
  • 1/8teaspoon ground nutmeg
  • 20 pecan halves
  1. Set Instant Pot to Saute(more) mode. Once the hot sign displays, add 1 tablespoon of butter or coconut oil. Add sweet potatoes, orange juice, salt, cinnamon, all spice and nutmeg. Mix together.
  2. Spread 1/4 cup of brown sugar on top, do not mix. Close Instant Pot with pressure valve to sealing. Cook on Pressure cook(hi) for 5 minutes followed by quick release.
  3. Using a potato masher or immersion blender, mash the potatoes until they are smooth.
Recipe Notes

Here are two options to serve:

  1. 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.
  2. 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°F, or until browned and bubbly