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Sweet Potato Cranberry Bake
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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.
Course Side Dish
Cuisine American
Keyword cranberries, holiday, sweetpotato
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 servings
Calories 246kcal
Author Alkaline Recipes

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.

Nutrition

Serving: 1g | Calories: 246kcal