Healthy Recipe: Instant Pot Mashed Sweet Potatoes

Instant Pot Mashed Sweet Potatoes

These mashed sweet potatoes are the perfect side dish for your holiday table. Because they’re healthy, easy, and versatile, they’re just as perfect with any weeknight meal! One thing that’s great about this recipe is that you make it in the Instant Pot, which saves precious space in your oven or on your stovetop. Plus, it’s vegan, gluten-free, dairy-free, and Paleo friendly.

Ingredients:

• 5-6 medium organic sweet potatoes

• 1 c. water

• 1/2 t. sea salt

• 1 t. dried thyme

• 1/2 t. ground cinnamon

• 1 T. maple syrup (optional)

• 2T. ghee, coconut butter, or vegan butter

Directions

1. Peel your sweet potatoes and cut them into 1-inch chunks.

2. Put the sweet potatoes into a 6- or 8-quart pressure cooker.

3. Add salt, thyme and cinnamon, and toss to combine.

4. Add water and lock the lid.

5. Cook on high pressure for 8 minutes.

6. Quick-release the pressure when the cooking time is up.

7. Remove the lid and stir in maple syrup (optional). For a smooth, creamy texture, add ghee, vegan butter, or coconut butter.

8. Use a potato masher or hand mixer to blend.

9. Serve hot.

View the full recipe and notes from Clean Eating Kitchen.

Mashed sweet potatoes are very versatile! Try different spices, from sweet to spicy, or top with pine nuts, walnuts or fresh herbs to make the perfect side for your main dish.

Looking for something warm, comforting, and delicious to sip on this winter? Try this Immune Support Herbal Latte.

Healthy Recipe: Vegan Sweet Potato Casserole with Maple Pecan Topping

PHOTO USED WITH PERMISSION FROM Jessica In the KItchen

As the weather turns colder, we hunger for comfort food. Too often, though, those foods aren’t too good for us! This month, we’re sharing a recipe that’s a nice addition to fall and winter meals, and it’s a perfect dish for Thanksgiving. The best part is that it’s a light and healthy twist on a traditional favorite.

Vegan Sweet Potato Casserole with Maple Pecan Topping

PREP TIME: 10 MINS
COOK TIME: 50 MINS
TOTAL TIME: 60 MINS
SERVES: 8-10

INGREDIENTS:

Maple Pecan Topping

• 3 tablespoons maple syrup

• 6 tablespoons almond flour

• 1 1/2 tablespoons melted vegan butter

• 3/4 cup pecans, coarsely chopped

Sweet Potato Casserole

• 3.3 pounds sweet potato, peeled and cut into 1 inch cubes

• 3 tablespoons brown sugar

• 3 tablespoons maple syrup

• 1/4 cup unsweetened almond milk

• 6 tablespoons coconut oil or olive oil

• 6 tablespoons vegan butter, room temperature

• 1 teaspoon cinnamon

• 1/2 teaspoon salt

DIRECTIONS:

Maple Pecan Topping

While sweet potato is boiling or right before, mix all the ingredients for the maple pecan topping together and set aside until needed.

Casserole

1. Preheat oven to 350 degrees Fahrenheit and prepare a casserole dish.

2. Set aside.

3. In a 4 QT pot of boiling water, boil the sweet potato for 20 minutes until fork soft.

4. When the sweet potato is finished boiling, drain and mash.

5. Add the rest of the ingredients and using the potato masher, mix all the ingredients together until they are incorporated, about 2 minutes of mashing.

6. Spoon sweet potato mix into the casserole dish and top with the Maple Pecan topping.

7. Bake for 30 minutes (check that nuts don't burn - if they are browning too quickly cover with foil) then remove from oven.

8. Allow to cool for 10 minutes and then serve.

Get the printable version from Jessica in the Kitchen.

If you love this recipe, you may also like Crockpot Paleo Minestrone Soup.