Instant Pot Baked Sweet Potatoes
Instant Pot Baked Sweet Potatoes are everything you love about sweet potato casserole wrapped up all in one awesome, single-serving bundle. Cooked in your Instant Pot in half the time, with all the flavor you love.
Servings: 6 servings
Ingredients
- 4-6 medium-large sweet potatoes see note
- 1 cup water
- 2 tablespoons olive oil
- 2 cups mini marshmallows
- optional toppings: butter, pecans, cinnamon + sugar
Instructions
- Place trivet in the bottom of your instant pot. Add one cup of water to the pot and olive oil. Arrange potatoes on top of the trivet.
- Place lid on the pot, slide into the locked position and turn the vent to the sealed position.
- Set to PRESSURE COOK or MANUAL for 18 minutes.
- Once time is up, natural release (don't do anything) for 5 minutes, then quick release (turn vent to the venting position and remove the lid once the float valve drops).
- Slice the potatoes down the center to start cooling, then serve with butter and cinnamon-sugar or honey. OPTIONAL STEP: add marshmallows to the center of the open potatoes and transfer to oven to broil for 3-5 minutes until marshmallows are golden on top (watch closely so they don't burn).
Notes
If using sweet potatoes thicker than 2-2 1/2 inches, add two minutes onto the pressure cooking time.
Nutrition
Calories: 289kcal | Carbohydrates: 59g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 140mg | Potassium: 763mg | Fiber: 7g | Sugar: 19g | Vitamin A: 32063IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 1mg
