Instructions

• Start by washing your sweet potatoes real good. You want them clean, no dirt stuck to the skin.
• Use a fork to poke holes all over each sweet potato. This lets steam escape so they don’t burst or get mushy weirdly.
• Add a cup of water to your pressure cooker’s pot, just enough for broth depth to keep things moist.
• Place the trivet inside the cooker and set your sweet potatoes on it, standing up or laying flat — both work fine.
• Close the lid and make sure the valve is sealed so the cooker can build pressure.
• Turn the pressure cooker on high and cook for about 15-20 minutes depending on potato size.
• When the time is up, allow a natural release so the potatoes finish cooking gently.
• Carefully open the lid, take out the potatoes, slice them open, fluff the insides with a fork, then add butter, sea salt, chives, Greek yogurt or tzatziki, and guacamole. Top with creamy avocado cilantro lime dressing if you like that extra flavor.