Scrub and pierce sweet potatoes with a fork. Place a wire trivet in bottom of an 8-quart pressure cooker; add water. Place potatoes on trivet. Cover; cook on HIGH PRESSURE 18 minutes.
Stuffed sweet potatoes make for a crowd-pleasing side. Plus, this recipe is made in a pressure cooker or Instant Pot, cutting down on cook time!
Servings and Ingredients
|4 (8-oz.) sweet potatoes|
|1 c. water|
|4 tbsp. Soiree crumbled goat cheese, divided|
|4 tsp. Hy-Vee dried cranberries, for garnish|
|1 tbsp. Hy-Vee chopped pecans, toasted|
|2 tsp. Orange blossom honey|
Things To Grab
- Wire trivet
- 8-quart pressure cooker or Instant Pot
Naturally release pressure 10 minutes; move to VENTING position (Quick Release) to release remaining pressure. Cool potatoes 5 minutes.
Cut potatoes lengthwise, keeping them intact. Pinch sides together to open centers. Fluff flesh with a fork. Season to taste with Hy-Vee salt.
Top with crumbled goat cheese, dried cranberries, and toasted chopped pecans; drizzle with orange blossom honey.
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 10mg
- Sodium: 115mg
- Total Carbohydrates: 53g
- Protein: 6g
Hy-Vee Seasons Magazine September 2021