Rinse sweet potatoes well and pierce all around with a knife.
Place potato on a trivet and add 1 cup water for a 6 quart pot or 1.5 cups water in an 8 quart pot.
Cook times vary by size of the potato:
Sml potatoes - High Pressure 15min + Natural Release
Med potatoes - High Pressure 20min + Natural Release
Lrg potatoes - High Pressure 30min + Natural Release
XIrg potatoes - High Pressure 45min + Natural Release
Once cooked, remove from the Instant Pot to cool. They will be extremely hot. Cut in half lengthwise.
Add your favorite toppings such as black beans, corn, green or red onion, bell peppers, diced tomatoes, avocado, taco meat, bacon, salsa, shredded cheese, jalapeño, cilantro, greek yogurt or sour cream, lime juice, Tajin or chili powder.
This is my favorite way to eat them and you can cook in advance, wrap in foil and store in the fridge for a quick meal base later on. Did you know letting some carbohydrates cool completely before eating/ reheating increases the healthy available resistant starches in them which can help with weight loss and insulin resistance? Now you do!
Serve as a delicious side to your favorite protein or make it a meal by adding tuna or chicken.
