Stuffed Sweet Potatoes
By :Camila Badoino
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Course Main Dishes
Browse Category Main Dishes
Duration 30 Minutes
Diet Vegetarian
Cooking Technique Bake, Pressure Cook, Steam
Home Category Main Dishes
Cook Time 30 Minutes
Servings
2 Servings
Ingredients
  • 2 sweet potatoes
  • 8 oz (200 g) mushrooms
  • lb (150 g) asparagus
  • 4 spinach leaves
  • ½ red onion
  • 1 tbsp ground garlic
  • cup (120 g) mozzarella cheese
  • Salt and spices, to taste
Course Main Dishes
Browse Category Main Dishes
Duration 30 Minutes
Diet Vegetarian
Cooking Technique Bake, Pressure Cook, Steam
Home Category Main Dishes
Cook Time 30 Minutes
Servings
2 Servings
Ingredients
  • 2 sweet potatoes
  • 8 oz (200 g) mushrooms
  • lb (150 g) asparagus
  • 4 spinach leaves
  • ½ red onion
  • 1 tbsp ground garlic
  • cup (120 g) mozzarella cheese
  • Salt and spices, to taste
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Votes: 0
Rating: 0
Rate this recipe!
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Instructions
  1. Place the sweet potatoes and 1 cup of water in the Instant Pot. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook and set time to 15 Minutes (calculate until they are half-cooked).
  2. Using a spoon, remove the pulp from the sweet potato and set aside.
  3. Place the asparagus, spinach leaves, and ½ cup of water in the Instant Pot. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Steam and set time to 2-3 Minutes.
  4. Then press Saute on the Instant Pot and sauté the ground garlic and diced onion for 3 Minutes. Add the mushrooms and asparagus along with the salt and spices to taste (leave for 5 Minutes ). Once done, stuff the sweet potatoes, top with grated or shredded mozzarella cheese, and put in the Instant Vortex.
  5. On the Instant Vortex control panel, press Bake and then set time to 12 Minutes and temperature to 350˚F (175˚C). Press Start.
  6. Serve with whatever you like.
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