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.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
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
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Fork
- Wire trivet
- 8-quart pressure cooker or Instant Pot
Directions
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.
Nutrition facts
Servings
260 Calories per serving
1 potato
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 10mg
- Sodium: 115mg
- Total Carbohydrates: 53g
- Protein: 6g
Daily Values
0%
Iron 10%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 25%
Recipe Source:
Hy-Vee Seasons Magazine September 2021