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!
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!
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.
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 Buffalo Cauliflower Sandwiches by Kate’s Recipe Box
- 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
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 Potatoes
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.
Anita Levin says
I had really terrific eggplant “meatballs” in marinara sauce in an Italian restaurant in Toronto. Do you know a good recipe for these?
Lindsay Moe says
Unfortunately I don’t have a recipe for eggplant meatballs, but maybe I’ll have to get on it! It does sound delicious.
Karen says
What an easy way to prepare sweet potatoes. That looks totally delicious and nutritious.
Deirdre says
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!
Lindsay Moe says
Thanks so much Deirdre! They are SO easy to make in the pressure cooker! I hope your kids enjoy them!
Lisa Kerhin says
Great idea for breakfast! Always needing new recipes to try.
Lindsay Moe says
Thanks Lisa!
Kathy says
This is definitely my kid of breakfast! I love how easy and fast it is to cook breakfast in the IP!!
Lindsay Moe says
Yes! I’m loving exploring all the instant pot has to offer.
Heather @ Join Us, Pull up a Chair says
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!
Lindsay Moe says
The healthy/delicious combo can’t be beat!
Valentina | The Baking Fairy says
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
Lindsay Moe says
Thank you for your kind words and for putting the event together!
Lexi says
How delicious! I adore sweet potatoes for breakfast and this combination sounds absolutely perfect. Can’t wait to try it!
Lindsay Moe says
I hope you do!
Caroline says
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!
Lindsay Moe says
It is a great way to have both a sweet and healthy breakfast!
Wendy Klik says
I love sweet potatoes. What a great idea to have them for breakfast.
Lindsay Moe says
Thanks Wendy!
Colleen - Faith, Hope, Love, & Luck says
Alright, let me just say one word…AMAZING!!! I’ll definitely be sharing these this week on my Friday! Friday! Friday! Favorites!
Lindsay Moe says
Awww thanks Colleen!
Farrah says
Ahh, this is such a great idea! I love sweet potatoes! So glad I happen to have some right now! *-*
Lindsay Moe says
Thanks Farrah, enjoy!
Sue Lau says
I’ve never thought to have a sweet potato for breakfast. The instant pot definitely helps get it there without the long bake time!
Lindsay Moe says
Totally, they’re done in the time it takes to get ready!
Erin Vasicek says
Oh man I never would have thought to serve them this way but I love it!
Lindsay Moe says
Thanks Erin!
Cheese Curd In Paradise says
I would not miss this recipe! The delicious textures and flavors from the sweet potato sound incredible!
Lindsay Moe says
Thanks, I agree!
Renu says
Never tried like this with sweet potatoes. stuffing it with such healthy ingredients is a healthy breakfast
Kate says
I never would have thought about serving sweet potatoes for breakfast but these look really fabulous!
Lindsay Moe says
It totally works, doesn’t it?!
Geetha Priyanka says
I love how simple and healthy this breakfast is!!
Lindsay Moe says
Thank you!
Anne Lawton says
This is such a great idea ! Make up a few and stuff them for lunch
Kathy says
I love sweet potatoes and these are amazing! Such a great and nutritious breakfast!!