20-Minute Instant Pot Sweet Potatoes Smothered in Buttery Maple Ghee

The Instant Pot is great for cooking up firm veggies in a fraction of the time it would take in the oven. In this easy recipe, sweet potatoes cook up in just 20 minutes and then get topped with a buttery maple glaze.

Sweet potatoes are loaded with fiber, beta-carotenes and vitamin A to improve eyesight, regulate blood sugar, and kick carb cravings to the curb. The buttery maple cinnamon topping is made from CLA-rich ghee for a decadent, Paleo-friendly flavor. Be sure to opt for pure maple syrup as a mineral-rich sweetener.

To start, make the buttery topping by stirring together the ghee, maple syrup, and cinnamon in a small bowl, and set aside. Ghee works best at room temperature, so take the ghee out of the refrigerator 20 minutes before making this recipe to help soften it.

Next, place four medium sweet potatoes on a trivet or steamer rack inside the Instant Pot. Add one cup of water and lock the lid. Close the vent valve and turn on the manual setting for 20 minutes. Keep in mind that the cooking times may vary depending on the size of the sweet potatoes and the type of pressure cooker, but 20 minutes is a good starting point.

When the timer goes off, allow the pressure to release for five to 10 minutes before unlocking the vent valve. Slice the potatoes in half and top with the maple cinnamon ghee. Enjoy your Instant Pot sweet potatoes as a hearty side dish, a midday snack, or a healthy dessert!