Sweet potatoes are a highly nutritious and versatile plant based food that can be served as a main dish, baked and loaded, as a side of fries, baked bread, noodles and, of course, the staple traditional Southern dessert sweet potato pie. Indigenous to Central and South America with prehistoric remnants found in Polynesia, this naturally sweet root vegetable is packed with Vitamin A and is a great source of Vitamin B-6 and fiber.

This is an irresistible dish and comfort food in the OCK any time of the year and is guaranteed to disappear before the end of the day.

Ingredients 🌿

3 large Organic Sweet Potatoes

2 tsp Organic Vanilla Extract

2.5 tbs Organic Cinnamon

2 tsp Organic Nutmeg

1/2 cup Organic Erythritol (Sugar Free Sweetner)

1/4 cup Organic Brown Sugar

2 tbs Plant Based Egg

1/2 cup Vegan Butter

Directions 🔖

Cook sweet potatoes in InstaPot at high pressure for 30 minutes or stovetop on medium to high heat for 45 minutes to 1 hour.

Melt 1/2 stick of vegan butter

Peel sweet potatoes and mash in a bowl

Add vanilla extract, melted butter and stir until mixed well

Add 2 tbs cinnamon (keep remainder to garnish before baking), nutmeg, erythritol and brown sugar and stir until mixed well

Add casserole mixture to baking dish and spread evenly using a spatula

Sprinkle top of casserole with remaining cinnamon

Bake at 375 C for 1 hour until top is lightly browned

Remove from oven and serve warm or allow to cool and set for 1.5 hours at ambient temperature and enjoy!