Sweet Potato Casserole ... 25 minutes is all you Need !!

  

Yield: 4 servings 
Preparation Time: 25 minutes 
Cooking Time: 20 minutes 

Ingredients: 
- 4 ounces sweet potatoes, peeled and cut into thin strips 
- 6 large organic eggs 
- 1 teaspoon Italian seasoning  
- Salt and freshly ground black pepper, to taste 
- ¼ cup unsweetened almond milk 
- 2 tablespoons almond flour 
- 1 teaspoon sugar-free tomato paste  
- 1 tablespoon butter, melted 
- ¼ cup chopped yellow onion  
- 1 garlic clove, minced 
- 6 ounces cheddar cheese, grated and divided 

Directions:

1. Arrange a steamer trivet in the bottom of the Instant Pot and pour in 1 ½ cups of water.  
2. Grease a casserole dish generously that will fit into the Instant Pot. Keep aside. 
3. In a bowl, add eggs, seasonings, salt, and black pepper and beat until very frothy. 
4. In another bowl, add the almond milk, flour, and tomato paste and beat until well combined.  
5. Add the milk mixture into the egg mixture and beat until well combined.  
6. Add the onion and garlic and stir to combine. 
7. Add the sweet potato strips and butter into the bowl of milk mixture and stir to combine.  
8. Transfer the mixture into the prepared casserole dish and top with the egg mixture, followed by four ounces of cheese. 
9. Place the casserole dish on top of the trivet.  
10. Secure the lid and place the pressure valve to the “Seal” position. 
11. Select “Manual” and cook under “High Pressure” for about 1520 minutes.  
12. Select “Cancel” and carefully do a “Natural” release. 
13. Remove the lid and immediately sprinkle with remaining cheese.  
14. Secure the lid until the cheese is melted before serving. 

Nutrition Information per Serving:  
Calories: 356 
Fat: 25.9 grams 
Carbohydrates: 11 grams  
Protein: 20.4 grams