• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Live-In Kitchen logo

  • Recipes
  • About
  • Resources
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Resources
  • Contact
  • Work Together
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Vegetarian Breakfast Recipes

    Instant Pot Breakfast Stuffed Sweet Potatoes

    Lindsay Moe

    6023 shares
    instant pot breakfast stuffed sweet potatoes

    These Instant Pot Breakfast Stuffed Sweet Potatoes are an easy, healthy, vegan way to start your day! They’re quickly cooked in a pressure cooker, then stuffed with almond butter, maple syrup, and blueberries!

    instant pot breakfast stuffed sweet potato on a blue plate with spoons and a fork
    Jump to Recipe

    Are you ready for this? My kids ate sweet potatoes.

    The day I photographed this recipe I fully expected to eat this for lunch. I did not expect my kids to get their hands on every last one of these and devour them before I could.

    That is a testament to this being the best breakfast stuffed sweet potato recipe. My kids are very veggie-phobic (being a food blogger does not make you immune to picky kids!) but they loved this combo so much!

    a jar of almond butter with a knife sticking out on a table with sweet potatoes and maple syrup

    We’re adding plenty of protein with a drizzle of almond butter, and extra sweetness with maple syrup and blueberries. I don’t know about you, but I’m definitely on team Sweet Breakfast. Finally we’re adding chia seeds for extra nutrition and prettiness.

    This is another one of those anything goes type of recipes. You can make 2-6 sweet potatoes in your instant pot at a time, and add as much or as little of the toppings as you like. I’ll include measurements and nutrition information for one sweet potato below just for reference, but I suggest you adjust to your tastes.

    How do you make sweet potatoes in the instant pot?

    Sweet potatoes are my new favorite thing to cook in my instant pot. This is the first instant pot recipe I’ve shared because I’m still figuring it out, but if you want to see more just let me know! And if you don’t have one yet you can use this affiliate link to grab the instant pot I have.

    Making sweet potatoes in the instant pot couldn’t be easier. Place your steamer basket in the pot, add one cup of water, then place your sweet potatoes on the rack. Seal the lid and set for fifteen minutes on high pressure. Allow the steam to naturally release before opening the lid.

    If you don’t have an instant pot, just wrap the sweet potatoes in foil and bake at 400ºF for one hour or until soft.

    instant pot breakfast stuffed sweet potato on a blue plate being drizzled with maple syrup

    How do you make breakfast stuffed sweet potatoes?

    After cooking your sweet potatoes, cut them open and mash the flesh. Next, drizzle with maple syrup, almond butter, pecans, blueberries, and chia seeds!

    Can you eat sweet potato skin?

    Yes! Sweet potato skins are thin, delicious, and totally edible. If you prefer not to eat the skin they are also very nutritious and beloved by dogs (or at least my dog).

    I’ve actually been making this recipe for months but thought it would be perfect to share for #Veganuary, which I’m not personally doing this year but I know many of you are. Stuffed sweet potatoes are such a great way to get tons of flavor, nutrition, and satisfaction out of a vegan meal.

    If you’re looking for more vegan inspiration, here are a few more Veganuary posts from some of my friends:

    • Vegan Burrito Bowls with Jackfruit Carnitas by The Baking Fairy
    • Baba Ganoush by Lemon Blossoms
    • Creamy Vegan Curry Bean Soup by Cheese Curd in Paradise
    • Delicata Squash Fries with Chipotle Garlic Dipping Sauce by Karen’s Kitchen Stories
    • Instant Pot Chipotle Sofritas by Herbivore Cucina
    • Moroccan Eggplant with Chermoula by Caroline’s Cooking
    • Vegan Artichoke Hummus by A Day In The Life On The Farm
    • Vegan Baked Oats and Vegetable Bites by Cook With Renu
    • Vegan Cannellini Rocket Tortilla Pizza by The Fiery Vegetarian
    • Vegan Cookie Dough Energy Balls by Veggie Lexi
    • Vegan Cranberry Apple Chickpea Salad by Join Us, Pull Up A Chair
    • Vegan Fire-Roasted Tomato and Bean Soup by Blogghetti
    • Vegan Khoresh Bademjan by Palatable Pastime
    • Vegan Mushroom Stroganoff with Tofu by Simple and Savory
    • Vegan Superfood Breakfast Cookies by Amy’s Cooking Adventures
    • Vegetable Chettinad (Vegan Spicy Vegetable Curry) by Flavours Treat
    instant pot breakfast stuffed sweet potato on a blue plate with fork

    Tips for customizing:

    • Swap honey (not vegan), agave, or coconut nectar for the maple syrup
    • Use your favorite nut butter in place of the almond butter
    • Substitute any chopped nuts for the pecans
    • Sprinkle with flaxseed meal and/or hemp seeds for an additional nutrition boost
    • If you’re looking for a less sweet option, try this vegan stuffed sweet potato with spinach and white beans

    If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

    instant pot breakfast stuffed sweet potato on a blue plate with a fork and spoon
    sign up for our newsletter graphic
    a sweet potato stuffed with blueberries, pecans, and chia seeds, drizzled with almond butter and maple syrup on a blue plate with a fork and wood spoon

    Instant Pot Breakfast Stuffed Sweet Potatoes

    Sweet potatoes cooked in the instant pot, then stuffed with the best combination of almond butter, maple syrup, blueberries, and chia seeds.
    4.94 from 16 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Pressure and Release: 20 minutes
    Total Time: 20 minutes
    Servings: 1
    Calories: 369kcal
    Author: Lindsay Moe

    Ingredients

    • 1 cup water
    • 1 sweet potato
    • 1 tablespoon pure maple syrup
    • 1 tablespoon almond butter
    • 1 tablespoon chopped pecans
    • 2 tablespoons blueberries
    • 1 teaspoon chia seeds

    Instructions

    • Place the steamer rack in your instant pot and add one cup of water.
    • Place the sweet potato on the rack and seal the lid, making sure the release valve is in the proper position.
    • Set the Instant Pot to manual high pressure for 15 minutes. It will take a few minutes to come up to pressure.
    • Once the time is up, allow the pressure to release naturally for ten minutes. Turn the release valve to release any leftover pressure. Once the float valve has dropped, open the lid and remove the sweet potato.
    • When it is cool enough to handle, cut the sweet potato and mash the flesh with a fork. Drizzle with maple syrup and almond butter, then sprinkle with pecans, blueberries, and chia seeds.

    Notes

    Ingredients and instructions are for one stuffed sweet potato, but I recommend cooking 2-6 sweet potatoes in your instant pot at a time.
    If you don’t have an instant pot, you can wrap the sweet potatoes in aluminum foil and bake at 400ºF for one hour or until soft.

    Nutrition

    Calories: 369kcal | Carbohydrates: 50g | Protein: 7g | Fat: 17g | Saturated Fat: 1g | Sodium: 87mg | Potassium: 643mg | Fiber: 8g | Sugar: 21g | Vitamin A: 18445IU | Vitamin C: 6mg | Calcium: 141mg | Iron: 1.9mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

    More Vegetarian Breakfast Recipes

    • Double Chocolate Banana Muffins
    • Vanilla Almond Granola
    • Mini Pumpkin Chocolate Chip Muffins
    • Vegan Pumpkin Muffins

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Anita Levin says

      January 07, 2019 at 2:04 pm

      I had really terrific eggplant “meatballs” in marinara sauce in an Italian restaurant in Toronto. Do you know a good recipe for these?

      Reply
      • Lindsay Moe says

        January 09, 2019 at 12:19 pm

        Unfortunately I don’t have a recipe for eggplant meatballs, but maybe I’ll have to get on it! It does sound delicious.

        Reply
    2. Karen says

      January 07, 2019 at 2:49 pm

      What an easy way to prepare sweet potatoes. That looks totally delicious and nutritious.

      Reply
    3. Deirdre says

      January 07, 2019 at 3:37 pm

      5 stars
      OMG I love everything about this recipe! The beautiful photos, the idea itself, and I NEVER would have thought of cooking sweet potatoes in a pressure cooker – I can guarantee you my kids will be having sweet potatoes for breakfast this weekend!

      Reply
      • Lindsay Moe says

        January 09, 2019 at 12:14 pm

        Thanks so much Deirdre! They are SO easy to make in the pressure cooker! I hope your kids enjoy them!

        Reply
    4. Lisa Kerhin says

      January 07, 2019 at 4:29 pm

      Great idea for breakfast! Always needing new recipes to try.

      Reply
      • Lindsay Moe says

        January 09, 2019 at 12:14 pm

        Thanks Lisa!

        Reply
    5. Kathy says

      January 07, 2019 at 5:27 pm

      5 stars
      This is definitely my kid of breakfast! I love how easy and fast it is to cook breakfast in the IP!!

      Reply
      • Lindsay Moe says

        January 09, 2019 at 12:14 pm

        Yes! I’m loving exploring all the instant pot has to offer.

        Reply
    6. Heather @ Join Us, Pull up a Chair says

      January 07, 2019 at 5:36 pm

      I use my instant pot for making sweet potatoes all the time – so much easier. This looks like the perfect way to start the day! YUM!

      Reply
      • Lindsay Moe says

        January 09, 2019 at 12:15 pm

        The healthy/delicious combo can’t be beat!

        Reply
    7. Valentina | The Baking Fairy says

      January 07, 2019 at 6:14 pm

      What a delicious and nutritious breakfast idea! And you styled it and photographed it so beautifully!! I don’t have an IP but I think I need one just to make perfect sweet potatoes quickly. Thank you so much for participating in my vegan event! <3

      Reply
      • Lindsay Moe says

        January 09, 2019 at 12:15 pm

        Thank you for your kind words and for putting the event together!

        Reply
    8. Lexi says

      January 07, 2019 at 6:34 pm

      5 stars
      How delicious! I adore sweet potatoes for breakfast and this combination sounds absolutely perfect. Can’t wait to try it!

      Reply
      • Lindsay Moe says

        January 09, 2019 at 12:15 pm

        I hope you do!

        Reply
    9. Caroline says

      January 07, 2019 at 8:04 pm

      5 stars
      I love how easy these are but tasty and nutritious too. Sweet potatoes are a favorite here but I’ve never tried them as breakfast – that might have to change!

      Reply
      • Lindsay Moe says

        January 09, 2019 at 12:16 pm

        It is a great way to have both a sweet and healthy breakfast!

        Reply
    10. Wendy Klik says

      January 07, 2019 at 8:43 pm

      I love sweet potatoes. What a great idea to have them for breakfast.

      Reply
      • Lindsay Moe says

        January 09, 2019 at 12:16 pm

        Thanks Wendy!

        Reply
    11. Colleen - Faith, Hope, Love, & Luck says

      January 07, 2019 at 10:23 pm

      Alright, let me just say one word…AMAZING!!! I’ll definitely be sharing these this week on my Friday! Friday! Friday! Favorites!

      Reply
      • Lindsay Moe says

        January 09, 2019 at 12:17 pm

        Awww thanks Colleen!

        Reply
    12. Farrah says

      January 08, 2019 at 1:52 am

      Ahh, this is such a great idea! I love sweet potatoes! So glad I happen to have some right now! *-*

      Reply
      • Lindsay Moe says

        January 09, 2019 at 12:17 pm

        Thanks Farrah, enjoy!

        Reply
    13. Sue Lau says

      January 08, 2019 at 7:10 am

      I’ve never thought to have a sweet potato for breakfast. The instant pot definitely helps get it there without the long bake time!

      Reply
      • Lindsay Moe says

        January 09, 2019 at 12:17 pm

        Totally, they’re done in the time it takes to get ready!

        Reply
    14. Erin Vasicek says

      January 08, 2019 at 7:25 am

      Oh man I never would have thought to serve them this way but I love it!

      Reply
      • Lindsay Moe says

        January 09, 2019 at 12:17 pm

        Thanks Erin!

        Reply
    15. Cheese Curd In Paradise says

      January 08, 2019 at 5:02 pm

      5 stars
      I would not miss this recipe! The delicious textures and flavors from the sweet potato sound incredible!

      Reply
      • Lindsay Moe says

        January 09, 2019 at 12:18 pm

        Thanks, I agree!

        Reply
    16. Renu says

      January 09, 2019 at 4:24 am

      5 stars
      Never tried like this with sweet potatoes. stuffing it with such healthy ingredients is a healthy breakfast

      Reply
    17. Kate says

      January 09, 2019 at 1:44 pm

      I never would have thought about serving sweet potatoes for breakfast but these look really fabulous!

      Reply
      • Lindsay Moe says

        January 10, 2019 at 7:43 am

        It totally works, doesn’t it?!

        Reply
    18. Geetha Priyanka says

      January 10, 2019 at 5:28 am

      5 stars
      I love how simple and healthy this breakfast is!!

      Reply
      • Lindsay Moe says

        January 10, 2019 at 7:43 am

        Thank you!

        Reply
    19. Anne Lawton says

      January 17, 2019 at 4:13 pm

      5 stars
      This is such a great idea ! Make up a few and stuff them for lunch

      Reply
    20. Kathy says

      August 21, 2019 at 7:55 pm

      5 stars
      I love sweet potatoes and these are amazing! Such a great and nutritious breakfast!!

      Reply

    Primary Sidebar

    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

    Popular

    • Vegan Cookie Dough for One
    • Buttery Nipple Shot
    • Zesty Cream Cheese Stuffed Mini Peppers
    • Single Serving Lemonade

    Footer

    ^ back to top

    About

    • About Lindsay
    • Privacy Policy
    • Accessibility Statement

    Extras

    • Newsletter
    • Resources
    • On the Side

    Contact

    • Contact
    • Work with Me
    • Wild Flour Media

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 The Live-In Kitchen

    Please read my Privacy Policy.
    6023 shares