Name: Instant Pot Breakfast Stuffed Sweet Potatoes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
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

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

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!