Sweet Potato Casserole
Healthier version of the famous Ruth Chris sweet potato casserole recipe. Delicious and easy to make in the Instant Pot or Oven.
Ingredients
- 1/4 Cup Brown Sugar
- 1/4 Cup All Purpose Flour
- 3/4 Cup Chopped Nuts I usually use pecans
- 1/4 Cup Butter Melted
- 1/4 Cup Granulated Sugar
- 1/4 teaspoon Vanilla extract
- 2 Cups Sweet Potatoes - you want enough for 2 cups of once cooked and mashed about 1 and 1/2 to 2 lbs.
- 1 Egg
- 1/4 Cup Butter
Instructions
- Make topping. Combine topping ingredients and set aside.
- Cook the sweet potatoes. Peel the sweet potatoes and boil or steam in the instant pot and then drain. To cook in the instant pot I put in 1 C water, a trivet and then place the potatoes in a steaming basket and cook on high for 8 minutes.
- Mash the potatoes. Places the cooked potatoes in the dish you will cook the casserole in. Mash throughout.
- Make the sweet potato base. Crack the egg into the dish and beat. Add the other ingredients to the dish and combine fully.
- Bake. Sprinkle on the topping and bake at 350 F for 30 minutes. Allow to rest for at least 20 minutes to set before serving.If cooking in the instant pot add an additional 1/2 cup water to the liner place trivet in if not already there and cook on high pressure for 15 minutes followed by a quick release.
- Crisp the topping. Crisp the topping by broiling or putting under the air frying instant pot lid attachment. Make sure to watch it closely it will burn quickly.
- Rest. Allow to rest for at least 20 minutes to set before serving.
Nutrition
Calories: 442kcal | Carbohydrates: 49g | Protein: 6g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 173mg | Potassium: 366mg | Fiber: 4g | Sugar: 30g | Vitamin A: 9883IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 2mg
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