September Recipes

Orange Blossom Sweet Potatoes

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Orange Blossom Sweet Potatoes
Total Time:
35 minutes


  • 4 (8-oz.) sweet potatoes
  • 1 cup water
  • 4 tbsp Soiree crumbled goat cheese, divided
  • 4 tsp Hy-Vee dried cranberries, for garnish
  • 1 tbsp Hy-Vee chopped pecans, toasted
  • 2 tsp orange blossom honey
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Scrub and pierce sweet potatoes with a fork. Place a wire trivet in bottom of an 8-quart pressure cooker; add water. Place potatoes on trivet. Cover; cook on HIGH PRESSURE 18 minutes.
Naturally release pressure 10 minutes; move to VENTING position (Quick Release) to release remaining pressure. Cool potatoes 5 minutes.
Cut potatoes lengthwise, keeping them intact. Pinch sides together to open centers. Fluff flesh with a fork. Season to taste with Hy-Vee salt.
Top with crumbled goat cheese, dried cranberries, and toasted chopped pecans; drizzle with orange blossom honey.

Nutrition Facts

Serves: 4
Amount Per Serving
% Daily Value*
Total Fat: 3.5g 4%
Saturated Fat: 1.5g
Trans Fat: 0g
Cholesterol: 10mg 3%
Sodium: 115mg 5%
Total Carbohydrate: 53g 19%
Dietary Fiber: 8g 29%
Sugars: 20g 40%
Protein: 6g 12%

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