Instant Pot Sweet Potato Cranberry Bake
Sweet Potato Cranberry Bake With Date Creme is a perfect side dish for the holidays or any time of year. Vegan, gluten free, dairy free.
Servings 6 servings
Calories 246kcal
Ingredients
Sweet Potato Bake
- 3 sweet potatoes shredded and peeled
- 1-½ cups of dried cranberries
- ½ cup oatmeal
- 1 teaspoon sea salt
- 1 teaspoon cinnamon
- ¼ cup coconut sugar
- 2 tablespoon maple syrup
- 2 tablespoon vegan butter
- ½ cup gluten free flour
Date Creme (optional topping)
- 3 dates plus water to soak
- 2 tablespoon raw cashews
- 4 tablespoon date water
Instructions
Sweet Potato Bake
- Add all ingredients in baking dish that will fit inside your Instant Pot. Mix ingredients throughly.
- Place baking dish inside Instant Pot on rack. Add 1 cup of water to bottom.
- Pressure Cook for 20 minutes. Let steam naturally release. NR
- Remove bowl from Instant Pot carefully.
- Top with date creme
- Place bowl under broiler to crisp the date creme
Date Creme
- Place 3 dates (pits removed) and water to cover them in a cup and microwave for 1 minute.
- Add dates to cashews and add date water
- Blend in small hand blender until smooth--add more date water as needed.
Notes
Oven: Prepare sweet potato dish as instructed and bake in the oven at 350 for 60 minutes. Top with date creme if desired.
Crock Pot: Add all sweet potato dish ingredients to crock pot and cook on high for 6 hours. Top with date creme if desired.
