This Instant Pot Sweet Potato Casserole is both vegan and gluten free! The yams are cooked quickly in an Instant Pot, saving precious holiday oven space, and everyone will love the pecan streusel topping.
I’ve been doing a good deal of experimenting with the Instant Pot lately and have to say I’m loving how versatile it is! I knew I wanted to bring you a Thanksgiving/holiday recipe that can be made in the Instant Pot, because it can save you so much time (and oven space) when you’re preparing a big feast. That’s where the inspiration for this Instant Pot Sweet Potato Casserole with Pecan Streusel came from!
Why you’ll love this Instant Pot Sweet Potato Casserole
This sweet potato casserole tastes amazing! It’s flavored with orange zest, cinnamon and maple syrup so it’s no wonder. The potatoes are velvety smooth and the pecan streusel takes it to that next level while adding just the right amount of crunchy contrast.
Not only that, but it’s gluten free and vegan, so all your guests can enjoy it. The only swaps are vegan butter and using gluten free flour in the streusel, easy!
But what I love most about this Sweet Potato Casserole is that it’s made in an Instant Pot, which can be a game changer when cooking for the holidays because we all know that oven and stovetop space is precious when you’re cooking a feast!
How to cook sweet potatoes in the Instant Pot
Making these sweet potatoes in the Instant Pot saves so much time, because the sweet potatoes are fully cooked in about ten minutes or so! It also saves precious space for other dishes in the oven, since you don’t have to roast the sweet potatoes for nearly an hour. The casserole does get baked but only for a short time to cook the flour in the pecan streusel.
Cooking sweet potatoes in the instant pot couldn’t be easier. Simply add about 3 pounds of peeled and cubed sweet potatoes to the pot with the steamer basket insert. Then add 1/3 cup of water to the pot and set it to high pressure for about 10 minutes. It will take a few minutes to warm up, and when they are done cooking, release the steam valve and drain the potatoes really well, because they will be wet. I let the sweet potatoes sit in the drain basket in the sink for 5-10 minutes to cool slightly and drain out as much liquid as possible before moving on to the next step, which is blending the sweet potatoes in the food processor with a fragrant mixture of cinnamon, orange zest, vegan butter and maple syrup.
How to make pecan streusel
The pecan streusel is what makes this sweet potato casserole so special. A delicious combination of cinnamon, nutmeg, pecans, brown sugar, vegan butter (my favorite is Miyoko’s Cultured Coconut Butter) and flour is formed into crumbs and sprinkled on top of the sweet potato mixture before a short bake in the oven.
Make sure to keep the vegan butter cold and mix with a pastry cutter rather than your fingers; vegan butter tends to soften easily and the warmth from your hands can cause it to melt. I like to stick the crumble mixture in the fridge or even the freezer to help it firm up before it gets added to the top of the sweet potato casserole. This will help it keep its shape as it bakes.
Can I make this Sweet Potato Casserole without an Instant Pot?
If you don’t have an Instant Pot or pressure cooker, that’s ok! You can still make this by steaming the sweet potatoes on the stove pot in a covered steamer basket set over a pot of water. It will take the sweet potatoes longer to soften and you may have to steam them in batches, but the end result will taste exactly the same. I recommend testing the potatoes for doneness by inserting a fork or knife into a piece, and when it slides through easily, the potatoes are done.
More sweet potato recipes:
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Instant Pot Sweet Potato Casserole with Pecan Streusel
This Instant Pot Sweet Potato Casserole is vegan and gluten free. The yams are cooked quickly in an Instant Pot, and you will love the pecan streusel topping in this wonderful fall side dish.
For the pecan streusel:
- 1/3 cup brown sugar
- 1/2 cup finely chopped pecans
- 2 tablespoons gluten free all-purpose flour
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1/4 cup cold vegan butter
For the casserole:
- 3 pounds sweet potatoes about 6 medium, peeled and chopped
- 3 tablespoons vegan unsalted butter
- ¼ cup maple syrup
- 1 tablespoon orange zest
- ½ teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon fresh thyme leaves for garnish
In a small bowl, mix together the brown sugar, flour, pecans, cinnamon and nutmeg.
Cut the vegan butter into small chunks. Use a pastry blender to cut the butter into the sugar mixture until coarse crumbs form. Set in the refrigerator and chill until ready to use.
- Add cut sweet potatoes and water to the Instant Pot.
- Make sure that the release valve is in the “Sealing” position. Place the lid on the Instant Pot, turn and lock.
- Press “Manual” button on the Instant Pot on high pressure, and then set the timer to 10 minutes using the “+” or “-” buttons.
It will take about 10 to 15 minutes for the pot to heat and build up the pressure. You will see some steam release from the lid, and then the time will start on the display.
Once cook time is complete, carefully quick release the pressure from the pot by turning the steam release handle on the lid to "Venting" position and then remove the lid.
Drain the potatoes well and transfer to a food processor. Add vegan butter, orange zest, cinnamon, salt and maple syrup; process until smooth.
Heat oven to 350 degrees. Pour mixture into a baking dish; sprinkle streusel on top. Bake for 15 minutes. Sprinkle fresh thyme leaves on top jut before serving.