This right here is a STAPLE for me. Sweet potatoes have quickly become one of my favorite breakfasts (the other is a protein waffle drizzled with melted coconut oil). I make a HUGE batch of these, then I mash them up, measure them out in 1/2 cup sizes, refrigerate some for the week, and freeze the rest!
I make these about every 2 weeks or so and rely on my freezer batch when I don’t have them fresh.
Tip 1: This is the first part of my Sunday meal prep, because they can do their own thing while I am going nutso in the kitchen. Do this part of your meal prep first so while the potatoes are cooking, you can do other things.
Tip 2: Cut off those nasty hairy looking ends. When you don’t, the ends do something weird to the potato and makes it super stringy (gag).
Tip 3: Freeze your 1/2 cup portions on a cookie sheet, then toss them all into a freezer ziplock bag, and take one out as you go! (Baby food/ice-cube tray style — you remember those days, right!?)
My favorite breakfast with these? One portion of sweet potato mixed with 1 tsp of coconut oil. Top with 2 scrambled eggs and some pink Himalayan sea salt. Delicious and filling and the PERFECT pre-workout meal as well! Want to add a veggie? Sauté 2 cups of baby spinach with your eggs and put that on top too!
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Sweet Potatoes in the Instant Pot
Ingredients
- Large Sweet Potatoes (as many as you can fit in your IP)
- 1.5 cups of water
Instructions
- Wash your sweet potatoes.
- There is no need to peel these guys, BUT I cut off the ends and any other place with sweet potato “hair.”
- Put trivet in IP. Set potatoes on top. I usually do enough that my IP is full. I dump about 1.5 cups of water in there (I eyeball it) and use a pint glass.
- Set timer to 29 minutes for BIG sweet potatoes. 27 for smaller ones.
- I will let them slow release, but don’t wait too long (you don’t want mush).
- Check your potatoes with a knife. For those that are done, remove. The others, set your IP for 3 more minutes.
- Skins come right off! I use my hands. Transfer the flesh to a bowl and mash and section out in 1/2 cup measurements (I use my yellow container from Ultimate Portion Fix).
- If I am freezing for later, I mound 1/2 cup portions on a cookie sheet, freeze, and then place in a Freezer Ziploc.
- Enjoy!
Notes
This is my breakfast staple. Mixed with a teaspoon of coconut oil or your favorite nut butter, this is a perfect pre-workout meal! I also love to top with 2 scrambled eggs!
