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- 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
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.
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 3.5g||4%|
|Saturated Fat: 1.5g|
|Trans Fat: 0g|
|Total Carbohydrate: 53g||19%|
|Dietary Fiber: 8g||29%|