Sweet Potato Apple Crisp
Sweet Potato Apple Crisp in the Instant Pot. Delicious on your holiday table or any time of year. Vegan, gluten free, dairy free.
Servings 4 -6 servings
Calories 276kcal
Ingredients
Potatoes and Apples
- 3 cups peeled cubed fresh sweet potatoes
- 2 cups chopped apples not peeled
- ¼ cup chopped dates
- ¼ cup maple syrup
- 1 tablespoon cinnamon
- ¼ teaspoon pumpkin pie spice
- ¼ cup coconut flour
- ¼ teaspoon sea salt
- 2 tablespoon vegan butter
Maple Glazed Pecans
- ½ cup chopped pecans
- 2 tablespoon vegan butter
- 1 tablespoon coconut sugar
- 1 teaspoon cinnamon
- 2 tablespoon maple syrup
Instructions
NOTE
- These are directions for Instant Pot. If you prefer the oven method, mix all ingredients in bowl as directed, and bake for 1 hour in baking pan greased with coconut oil. Top with Maple Glazed Pecans.
Potatoes and Apples
- Put sweet potatoes, dates and apples in 1 ½ quart baking dish. (Make sure your dish fits inside your Instant Pot).
- Melt vegan butter and add spices, flour, maple syrup and mix throughly. Add to sweet potato apple mix and stir.
- Insert trivet into Instant Pot and add 1 cup of water. Place baking dish on top of trivet.
- Set Instant Pot to high pressure for 10 minutes. When finished, QR, quick release steam. Stir potato and apple mix well. Replace top and cook an additional five minutes on high pressure. When cooking is complete, let pressure release on it's own, i.e, natural pressure release. While pressure is releasing, make Maple Glazed Pecans
Maple Glazed Pecans
- Add all ingredients to small pan, and saute on medium heat, stirring constantly for 3-4 minutes. This glaze burn easily, so watch carefully.
- After removing baking dish from Instant Pot, gently mash sweet potatoes, apples and dates with fork. Top with Maple Pecan Glaze.
