Quick and easy sweet potatoes that make any meal a conveniently cooked masterpiece!
Usually, when I bake sweet potatoes in the oven, it takes forty-five minutes to an hour, depending on the temperature. But the Instant Pot is a game-changer, and the time is cut down to only thirty minutes! That’s the perfect amount of time to make other dishes to go along with it, and by the time you’re done, so is the Instant Pot — and you’ve got a full, scrumptious meal on your hands.
Instant Pot sweet potatoes are tender, earthy, and seasoned to perfection with butter, salt, pepper, and chopped parsley. You can take it a step further by adding a teaspoon or two of cinnamon, which is what I like to do. Other warming spices you could use are cumin or cayenne. I also find that cardamom goes well with sweet potatoes, whether roasted or boiled.
As you can see, this dish is simple, straightforward, and oh-so-sweet! It’s the perfect side for a big holiday meal or a convenient snack for a weekend at home.
Are Instant Pot Sweet Potatoes Healthy?
This dish is as wholesome as it is delicious! There’s nothing shady about sweet potatoes; they’re rich in fiber (especially if you leave the skins on), as well as vitamins and minerals, too. With no added sugar or preservatives, this is one of the healthiest recipes out there. It’s gluten-free and vegetarian as well! To make it vegan, simply use vegan butter or coconut oil.
A Nutty Topping for Your Sweet Potatoes
While these sweet potatoes are delightful as is, I also like to jazz them up with a terrific little topping! You can easily make this on the stove while the potatoes are cooking. Mix one cup of raw pecans, one tablespoon of cinnamon (or pumpkin spice), one teaspoon of cardamom, and one to two tablespoons of honey or maple syrup in a bowl. Stir together until they’re thoroughly coated.
Next, heat up a pan on the stove at medium heat. Melt some butter or coconut oil in the pan and let it become shiny. Then, toss in the nuts and cook them to perfection, for about five to ten minutes. Say “hello” to your homemade honey-toasted pecans, which make an excellent topping for these luscious sweet potatoes!
How to make ahead and store
Leftovers can be stored covered in the fridge for 3 to 4 days. For longer storage, freeze for up to 3 months. Thaw in the fridge overnight before reheating in the oven at 350°F for 10 to 15 minutes. You can mash them up or use them in another recipe, like sweet potato pie or casserole.
Serving Suggestions
You can serve these sweet potatoes as a side to almost anything, but some of the best matching mains are these Spinach Scrambled Eggs for breakfast, a Cranberry Chicken Salad for lunch, or some Lamb Chops with Peas and Carrots for dinner.
For a dessert, I recommend either making the pecan topping I suggested above, or slathering them with some Slow Cooker Apple Butter. The choice is yours, and there’s so much wiggle room for creativity!
Ingredients
- 1 cup water
- 4 medium sweet potatoes cleaned, dried, and pierced all over with a fork
- Kosher salt to taste
- Freshly ground black pepper to taste
- Fresh parsley chopped, for garnish
- Unsalted butter for serving (optional)
Instructions
- Place the trivet in the Instant Pot and add 1 cup of water.
- Arrange the sweet potatoes on the trivet. Seal the Instant Pot lid and set the valve to 'Sealing'. Cook on high pressure for 30 minutes.
- Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure. Open the lid and check on the sweet potatoes. If they are not ready, cook them for another 5 minutes.
- Remove the sweet potatoes once done. Slice them open down the middle and sprinkle with salt, pepper and parsley. Spread butter and any other toppings you prefer on the potatoes before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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