Scrub sweet potatoes and pierce them several times with a fork.
To pressure cook sweet potatoes, place the sweet potatoes on a trivet in the instant pot over 1.5 cups of cold water. Place the lid on the instant pot and be sure the vent is sealed. Set the cooking time to 22 minutes on high pressure, using the manual or pressure cook function. Once the cooking time has elapsed, allow pressure to release naturally for 10 minutes before opening up the inner pot.
To bake sweet potatoes, place the sweet potatoes on a foil-lined sheet pan and bake at 375 degrees F for 30-40 minutes or until the potatoes are tender.
Once cool enough to handle, cut open the baked sweet potato. Top with yogurt, sliced banana, a drizzle of nut butter, chia seeds, and granola--or any toppings of your choice.
Serve.
Notes
Topping Suggestions:
Nut Butter & Fruit: Top the baked sweet potato with a healthy drizzle of peanut butter, almond butter, sesame seed butter, and sliced banana or berries. For crunch, add a sprinkle of hemp seeds or chia seeds.
Yogurt and Granola: Dollop the sweet potato with your favorite yogurt and storebought or homemade granola.
Bacon and Egg: Top your breakfast sweet potato with scrambled eggs, fried eggs, or an oven-poached egg and crumbled baked bacon for a savory combination. Feel free to add sliced avocado or shredded cheese for an added creamy, rich finish.
Sausage and Egg: Add crumbled, cooked breakfast sausage to your sweet potato along with shredded cheese and scrambled eggs or an oven-poached egg.
Tex-Mex: Top your egg with scrambled eggs, sliced avocado or guacamole, and fresh salsa for one flavorful, unique breakfast.
Cinnamon Sugar: Keep it simple, and replicate the flavors of cinnamon toast by topping your sweet potato with butter, and cinnamon sugar.
Storage/Reheating: Bake as many potatoes as desired, and once cooled, store them in an airtight container for up to 5 days in the refrigerator. Reheat for 1-2 minutes in the microwave, top as desired, and enjoy.