This is a quick and easy recipe that can be used for any meal of the day. It is less than 400 calories and loaded with fiber and antioxidants. Add on a leafy green salad with chickpeas for a complete meal!


  • 2-4 sweet potatoes (purple if available)
  • 1 cup water
  • 1 tablespoon of almond butter per sweet potato
  • 1 tablespoon of crushed walnuts per sweet potato
  • 1 teaspoon of ground flax seed per sweet potato
  • 1 tablespoon of blueberries per sweet potato (or berry of choice)
  • 1 tablespoon of unsweetened soy milk per sweet potato


  1. Place the steamer rack in your instant pot. Add one cup of water.
  2. Place sweet potatoes on the rack, and seal the lid.
  3. Select high manual pressure for 15 minutes.
  4. Allow pressure to release naturally for ten minutes, then open the release valve to remove remaining pressure.
  5. When the sweet potato has cooled after a few minutes, slice the top and mash with a spoon or fork.
  6. Drizzle the soy milk and almond butter over the top. Sprinkle on the berries, flax seed and walnuts.


Modified from “The Live-In Kitchen.”