Description
This easy recipe will show you how to make the best creamy, tender sweet potatoes in your instant pot. After that, you can stuff them, or just enjoy them with some butter and a pinch of salt!
Ingredients
Scale
- 4–6 whole sweet potatoes
- 1 cup water
Instructions
- Rinse and scrub sweet potatoes well.
- Pierce each sweet potato a few times with a fork or knife.
- Place instant pot steaming rack on the bottom of the instant pot.
- Add 1 cup of cold water.
- Place whole sweet potatoes on the rack, layering if they don’t all fit in a single layer. Close the lid and set the steam release valve to be closed. Next, set instant pot to pressure cooker mode.
- Pressure cook them on HIGH based on their size.
- Small – 18 minutes
- Medium – 25 minutes
- Large/XL Long – 35 minutes
- Once time is done, do a 10 minute Natural Release.
- Serve.
Notes
- To store. Keep your leftover instant pot sweet potatoes in an airtight container in the fridge for 3-4 days.
- To reheat. I recommend using the microwave or the oven (preheat to 350F, then bake until warmed through).
- To freeze. Once the sweet potatoes have cooled completely, keep them in an airtight container and freeze them for 2-3 months. Remember to thaw them overnight in the fridge before you enjoy them again.
Nutrition
- Serving Size: 1 sweet potato
- Calories: 112
- Sugar: 5 g
- Sodium: 72 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
