Instant Pot Sweet Potato Casserole
Use any multicooker or electric pressure cooker to make this classic Thanksgiving side dish. The sweet potatoes get perfectly tender and almost caramelized while cooking under high pressure, plus using your multicooker saves stovetop and oven space.
Source: Eatingwell.com, September 2018
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
To make ahead: Prepare through Step 1 and refrigerate for up to 3 days. Reheat in the microwave and then top with marshmallows and pecans.
Nutrition Facts
Serving Size:
1/2 cup Per Serving:
187 calories; protein 2.5g; carbohydrates 32.8g; dietary fiber 4.4g; sugars 10g; fat 5.5g; saturated fat 2.3g; cholesterol 9.2mg; vitamin a iu 19414.3IU; vitamin c 3.3mg; folate 15.8mcg; calcium 48.1mg; iron 0.9mg; magnesium 38mg; potassium 477.3mg; sodium 194.4mg; thiamin 0.1mg; added sugar 4g.
Exchanges:
1 1/2 starch, 1 fat, 1/2 other carbohydrate