Low Carb Sweet Potato Casserole--Instant Pot help
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Main5 cup Cauliflower, raw 1 cup Pumpkin, canned, without salt 2 large Egg, fresh, whole, raw 4 tbsp Butter, salted 6 tbsp Pyure organic stevia blend sweetner (by IMFINALLYHAPPY) 1 tsp Himalayan Pink Salt (by WJHUNTER) .5 tsp Vanilla Extract .5 tsp maple extract (by CHRYSTEL) Topping.5 cup, chopped Pecans 1 tbsp Butter, salted 1 tbsp Pyure organic stevia blend sweetner (by IMFINALLYHAPPY) .5 tsp Cinnamon, ground .25 tsp Pink Himalayan Sea Salt (Evolution Salt Co) (by TAMMAGDALENO)
preheat oven to 400*
1-wash cauliflower then steam in your Instant Pot with 1/2C water on bottom and cauliflower in a steaming basket. Manual 2 minutes. Slow release.
2-Then using a food processor process until smooth. Then add in the rest of the main ingredients and process until well combined.
Pour into a 9x9 or 11x7 glass pan.
Now prepare Topping
melt butter, then add in sweetener, cinnamon, and salt. Stir well.
Next add in pecans, microwave for 1 minute.
Once done, sprinkle pecans on top of pumpkin mixture.
bake for 40 minutes.
enjoy!
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user HAT_WRIGHT.
1-wash cauliflower then steam in your Instant Pot with 1/2C water on bottom and cauliflower in a steaming basket. Manual 2 minutes. Slow release.
2-Then using a food processor process until smooth. Then add in the rest of the main ingredients and process until well combined.
Pour into a 9x9 or 11x7 glass pan.
Now prepare Topping
melt butter, then add in sweetener, cinnamon, and salt. Stir well.
Next add in pecans, microwave for 1 minute.
Once done, sprinkle pecans on top of pumpkin mixture.
bake for 40 minutes.
enjoy!
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user HAT_WRIGHT.
Nutritional Info Amount Per Serving
- Calories: 161.1
- Total Fat: 14.0 g
- Cholesterol: 65.9 mg
- Sodium: 98.2 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 3.2 g
- Protein: 3.9 g
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