Step 1

Wash, peel and thinly slice sweet potatoes. Place them in a large bowl and add salt, pepper and dried garlic. Mix until the slices are coated in seasoning.

Step 2

To make the creamy sauce: heat the oil in a small-medium sauce pan. Add flour and whisk until well combined. Cook for about a minute. Now add the cream while constantly stirring. Bring this to a boil (while stirring) and turn off the heat. Stir in grated cheese and butter (optional).

Step 3

Cover the bottom of your springform pan with 2-3 layers of sweet potato slices, spread about 3 tablespoons white sauce over. Continue until you have used up all your sweet potato slices and white sauce. Finally top with a generous amount of grated cheese.

Step 4

Cover the pan with tin foil. Place steam rack (with handles) in your instant pot. Add the water and place the pan inside. Cover with lid and lock.

Step 5

Turn the steam release to “SEALING”. Press “MANUAL” and set the timer to 30 minutes.

Step 6

When the cooking cycle is finished, wait until the steam is released naturally (until the pin drops down). Take the pan out, let it cool down a bit and serve.