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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.

Course Side Dish
Cuisine Gluten-free, Thanksgiving, Vegan
Keyword gluten free, sweet potatoes, Thanksgiving side dishes, vegan
Prep Time 30 minutes
Cook Time 20 minutes
Servings 8
Calories 333 kcal

Ingredients

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

Instructions

  1. In a small bowl, mix together the brown sugar, flour, pecans, cinnamon and nutmeg.

  2. 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.

  3. Add cut sweet potatoes and water to the Instant Pot.
  4. Make sure that the release valve is in the "Sealing" position. Place the lid on the Instant Pot, turn and lock.
  5. Press "Manual" button on the Instant Pot on high pressure, and then set the timer to 10 minutes using the "+" or "-" buttons.

  6. 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.

  7. 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.

  8. Drain the potatoes well and transfer to a food processor. Add vegan butter, orange zest, cinnamon, salt and maple syrup; process until smooth.

  9. 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.

Recipe Notes

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.