Instant Pot Bacon & Egg Stuffed Sweet Potato

Sweet potatoes are not just for dinner. There great to use as a breakfast item. And even better when accompanied with a traditional breakfast combo.

It’s a great option for a weekend breakfast or when you have some extra time in the morning during the week.

This recipe even makes a tasteful Sunday brunch for family and friends.

Using the Instant Pot to cook your sweet potato turns out a perfect potato with a creamy inside every time.


Another Baked Sweet Potato Recipe – Deliciously Yummy


Instant Pot Bacon & Egg Stuffed Sweet Potato

This recipe serves one plate. Serving more than one plate, adjust recipe accordingly.

1 sweet potato (small – medium – large – your choice)

2 thick slices smoked bacon, chopped

2 eggs

1 tablespoon butter

1 green onion

1-2 tablespoons goat cheese

Cooking Sweet Potato

Scrub sweet potato then prick 5-10 times with a fork.

Add 1 cup of water to the insert of a 6 quart Instant Pot or 1 1/2 cups to an 8 quart Instant Pot.


Cook’s Notes

Measure the width of your sweet potato and using the following times to cook the potato in your Instant Pot.


Small – under 2 inches: 15 minutes
Medium – 2-3 inches: 30 minutes
Large – 3-4 inches: 60 minutes.


Place the trivet into the Instant Pot insert. If placing more that one sweet potato arrange accordingly on the trivet.

Place the lid on the Instant Pot, and set the valve to ‘sealing’.

Select manual option on Instant Pot. Set to ‘high pressure’ and set timer according to the thickness of your sweet potato.

When timer beeps, allow pressure to naturally release for 10 minutes before releasing the rest of the pressure.

Remove sweet potato to a plate and allow to cool before handling.

Cooking Bacon & Eggs

While sweet potato is cooking, fry bacon.

Place a medium skillet over medium-high heat. Add chopped bacon and cook just until crisp. Remove from pan to a paper towel lined plate and set aside.

While pressure is releasing naturally from Instant Pot, turn oven broil on to high. Next, cook eggs.

Using same skillet over medium heat, add butter melt, then crack eggs over pan and scramble. Remove from heat, set aside.

Place sweet potato onto a cast iron skillet. Slice open potato length wise and stuff potato with eggs and bacon.

Top with goat cheese and place under broiler for 2-3 minutes. Remove from heat, plate and serve topped with diced green onions.

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Hasselback Maple Pecan Sweet Potatoes

Hasselback Maple Pecan Sweet Potatoes

Any time you want an impressive brunch dish, side dish, or even dessert, Hasselback Maple Pecan Sweet Potatoes is the dish you want.

This dish is a great alternative to a sweet potato casserole, sweet potato pie or even roasted sweet potatoes.

This dish is deliciously yummy and are flavored with a few favorite ingredients we all love, maple syrup, and pecans. Did we say awesomely yummy.


Learn more about – Maple Syrup – The Same As Cane Sugar – Recipes Included


What Are Hassleback Potatoes

They are not a particular variety of potato, but rather the dish that employs the potato.

The name Hassleback comes from the restaurant Hasselbacken, where the potato dish was first introduced in 1940 in Stockholm, Sweden.

Hasselback potatoes are a simple dish, and in their simplest form, are nothing more than whole potatoes (even sweet potatoes) cut in such a way as to resemble a fan or accordion when roasted.

Hasselback Maple Pecan Sweet Potatoes

The outside of the potato becomes crisp on the outside and soft and creamy on the inside.

Preparing the sweet potatoes this way not only makes them look fancy, but it makes it easy to flavor them with different ingredients.

You can stuff between the slices with cheese, herbs, or butter either before or after they are baked.

Hasselback Maple Pecan Sweet Potatoes

6 sweet potatoes – choose ones of approximately the same length and ones that are long and straight

1 tbsp olive oil

1/4  cup chopped pecans

2 tbsp butter

1/4 cup maple syrup

Preheat oven to 425°F. Line a large baking sheet with foil.

Wash and dry sweet potatoes. Using a sharp knife and starting from one end of the sweet potato, make slices about 1/8 inch wide, but make sure not to cut all the way through. Cut about 3/4 of the way down for each slice. Repeat with all sweet potatoes.

Place sweet potatoes onto baking sheet. Lightly brush with olive oil. Bake for approximately 40 minutes or until sweet potatoes are tender.

While Sweet Potatoes Are Cooking

Add maple syrup and butter to a small saucepan. Bring to low simmer and stir until butter is fully dissolved. Add in chopped pecans and stir to coat. Remove from heat.

Lower oven to 350°F.

Spoon sauce and pecans over cooked sweet potatoes. Place potatoes back into the oven to cook for approximately 10 minutes.

Hasselback Maple Pecan Sweet Potatoes

If desired, drizzle tops of sweet potatoes with additional maple syrup before serving. Plate and serve warm.

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Asian Style Broccoli & Pork Fried Rice

Broccoli and pork fried rice is a quick and easy meal for lunch or dinner.

This recipe is like classic take out style Chinese fried rice. Made with pork, sweet peppers, garlic, green onions and of course broccoli.

Basmati brown rice has a very distinct smell that many be describe as being similar to popcorn when it’s cooked.

The word “basmati” in Hindi means “full of aroma” or “fragrant.” In some places, it’s called the “queen of perfumed rice.”

Brown basmati rice is flavorful and aromatic and frying it makes the dish stand apart, like with any Asian rice dish.

Broccoli Pork & Sweet Pepper Fried Rice

2 eggs, scrambled

1/2 pound pork loin, chopped into small pieces

½ cup brown basmati rice, cooked

½ lb broccoli

2 green onions, diced, separate green parts from white

2 cloves garlic, chopped

1/2 cup sweet pepper, sliced

1 1/2 tablespoons sesame oil, divided

1 tablespoon soy sauce

1 tablespoon rice vinegar

1/4 teaspoon cayenne pepper flakes

Cook The Rice

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low.

Cover pot and cook, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat, fluff with a fork and set aside.

Preparing Ingredients

While the rice cooks, wash and dry the fresh produce.

Cut off the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets.

Cut off stems of the peppers, next remove the cores, then thinly slice lengthwise.

Peel and roughly chop 2 cloves of garlic.

Thinly slice the scallions, separating the white bottoms and hollow green tops. 

Cooking The Meat & Vegetables

While the rice continues to cook, in a medium skillet, heat half the sesame oil on medium-high until hot.

Add the chopped pork in an even layer, cook stirring frequently, 3-4 minutes. Transfer to a large serving bowl.

Next add the other half of oil to pan and heat. Add broccoli florets to skillet in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned.

Carefully add (as the liquid may splatter) 2 tablespoons of water and cook stirring occasionally, 2 to 3 minutes, or until the broccoli is slightly softened and the water has cooked off.

Next add the sliced peppers, chopped garlic, sliced white bottoms of the scallions, pepper flakes. Season with salt and pepper.

Cook stirring occasionally, 2 to 3 minutes, or until softened. Transfer to large bowl with cooked pork. Cover with foil to keep warm. Wipe out the pan.

Make The Fried Rice

In the same pan, heat the remaining sesame oil on medium-high until hot.

Next add cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy.

Add the soy sauce and vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to the bowl of cooked meat and vegetables; stir to combine.

Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

Cooking The Eggs

In the same pan, heat 1 teaspoon of butter on medium-high until melted. Add cracked eggs and scramble until cooked.

Turn off the heat. Add scrambled eggs to fried rice mixture and stir in until combined.

Plate and garnish with the sliced green tops of the scallions.

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Big Green Fried Rice With Pork

Big Green Fried Rice With Pork

A one skillet meal packed with flecks of kale and punctuated with fresh asparagus, green onions and aromatics like garlic and ginger.

Every element of this fried rice delivers deliciousness.

Add pork and you have a very deliciously hunger satisfying meal.

This dish serves 2-3 plates. Prepare all of your ingredients ahead of time, and if you’re doubling the recipe to serve more people, cook it in two batches so you aren’t crowding the skillet.

Big Green Fried Rice With Pork

6 strips thick cut bacon, chopped, cooked

1 tablespoon toasted sesame oil

4 green onions, white and green parts, chopped

1 cup asparagus, sliced 1/4 inch segments

2 garlic cloves, minced

2 cups cold cooked brown rice

2 cups kale, trimmed and ribs removed, chopped well

2 eggs, beaten

1 tablespoon soy sauce

1 tablespoon peeled and grated fresh ginger

Sesame–chilli oil and zest of 1 lemon, to serve (optional)

Heat 1 tbsp of the sesame oil in a large skillet or wok over a high heat. Add the green onion and asparagus and cook for 3–4 minutes, until the onion softens.

Stir in the garlic and ginger. Wait 30 seconds, then add the rice and stir to separate the grains. Cook for about 3 minutes, until the rice is hot, then stir in the kale.

Shift the rice and vegetables to the sides of the skillet and add 1/2 tablespoon sesame oil to pan. Add the eggs and push it around until just set. Break up eggs with a spatula.

Drizzle in the soy sauce and stir-fry everything together until well combined, for about 30 seconds.

Optional to serve drizzled with sesame–chilli oil and lemon zest.

More flavorful rice dishes to try.


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Sweet Chicken Sausage Kale & Spaghetti Squash

Sweet Chicken Sausage Kale & Spaghetti Squash

If you haven’t tried making spaghetti squash before now, here’s a good place to start.

This is a versatile recipe as any sweet chicken sausage will do.

What is sweet chicken sausage?

It is ground chicken mix with different flavors of fruit and sometimes chilies could be added.

Fruits can include, apple, mango, peach, and cherry among others.

You can find in season fruits stuffed with chicken sausage at your local meat market.

This recipe used a Mango-Orange Chicken Sausage.

Why is the squash in this recipe called spaghetti squash?

Silver fork scrapping spaghetti squash from shell

It has this name because the meat of the squash looks just like spaghetti after it is roasted.

And the best part this Sweet Chicken Sausage Kale & Spaghetti Squash – it’s SO filling. No need to make anything on the side. Well, maybe this Toasted Sourdough Garlic Cheese Bread.

Sweet Chicken Sausage Kale & Spaghetti Squash

1 medium spaghetti squash or 2 small spaghetti squash

1 1/2 lbs. Italian chicken sausage, casings removed

1 yellow onion, diced

4 cloves garlic, minced

1 bunch kale

3 tbsp extra virgin olive oil, plus more for drizzling

Salt and pepper

1/2 teaspoon cayenne pepper flakes

1/2-3/4 cup shredded Parmesan cheese

2 tbsp pecans chopped

2 tbsp fresh parsley, chopped

Preheat the oven to 400 degrees F.

Place squash in the microwave for 3-4 minutes to soften. Using a sharp knife cut the squash in half lengthwise. Scoop out the seeds and discard.

Place the halves, with the cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt, black pepper and cayenne pepper flakes (the flakes are optional).

Seasoned spaghetti squash on baking pan

Roast in the oven for 45-50 minutes, until you can poke the squash easily with a fork. Let cool until you can handle it safely.

Baked Spaghetti squash cooling on rack

Meanwhile, prepare the kale by removing the center stems and either tearing or cutting up the leaves.

Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 4-5 minutes.

Sautéing onions & garlic in large skillet

Next add the chicken sausage and break apart with a spatula to crumble. Cook for 10-12 minutes, stirring regularly, until the sausage is browned and cooked through.

Next add the kale and stir. Cook until kale has wilted. Remove from heat and stir pepper strips. Set aside.

Sweet Chicken Sausage Kale & Spaghetti Squash

Once cooled, scrape the insides of the spaghetti squash with a fork to shred the squash into strands.

Transfer the strands into the skillet with the sausage and toss to combine.

Sweet Chicken Sausage Kale & Spaghetti Squash

Top with shredded Parmesan cheese and place under broiler on high. Leave until cheese has melted and it a little toasted.

Remove from under broiler and top chicken squash mixture with chopped pecans and parsley.

Green plate with Sweet Chicken Sausage Kale & Spaghetti Squash and a silver fork

Plate and serve.

You know you like spaghetti squash – so you’ll love making this Bacon & Cheddar Cheese Spaghetti Squash Bake.


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Barbecued Beans & Mexican Chorizo

Barbecued Beans & Mexican Chorizo

The simple flavors of beans are enhanced with Mexican chorizo. Go a step further by adding shallots, sweet peppers and smoked bacon.

Barbecued beans and Mexican chorizo always make a great addition to any lunch, brunch, dinner or even breakfast. Like this Instant Pot Mexican Chorizo & Cheddar Cheese Frittata.

Add the two together in a cooking pot, and you have an awesomely delicious plate of food.


You Love Tacos and you really enjoy the flavor of chorizo – So why not make these Chorizo Potato Tacos

Barbecued Beans & Mexican Chorizo

1/2 of a shallot bulb, chopped

2 mini-sweet peppers (red, yellow or color of choice), seeded, chopped

5 strips smoked bacon, chopped

1 tablespoon butter

1 – 15 ounce can pinto beans, drained, rinsed

1 – 15 ounce can black beans, drained, rinsed

1 cup barbecue sauce, your choice (or find a recipe for a Homemade bbq sauce here)

8 ounce Mexican chorizo

1 tablespoon avocado oil

Over medium-high heat add butter to a medium sauce pan, melt.

Next, add shallots and peppers. Sauté until shallots are fragrant. Next add chopped bacon, sauté for 2 minutes more.

Next add beans and bbq sauce. Stir until all in sauce pan is well incorporated. Set pot aside on back burner on low heat.

In a large skillet over medium-high heat, add avocado oil. When heated, add chorizo and cook for about 6-8 minutes, stirring meat often. Do not cook chorizo hard, just until done, sausage should be cooked but soft.

With a slotted spoon, scoop meat up, allowing any fat to drip off and add to bbq bean mixture. Mix chorizo into beans.

Plate and enjoy with a side salad. Or any of these suggested side dishes.


If you love Mexican Cuisine, search here for recipes. Just type “Mexican” into search box below and click search.


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Stovetop Brown Sugar Candied Nuts

Stovetop Brown Sugar Candied Nuts

These caramelized, candied nuts (walnuts & pecans) are an awesomely delicious treat.

Toss them with salads, over popcorn, with ice cream, with a bowl of oatmeal or straight into your mouth.

Their so sweet, crunchy and deliciously yummy.

This stovetop method for making candied nuts is so easy, as everything goes into the pan at once. Everything is done in about 10 minutes.

The stovetop method is quick, but can easily burn the nuts if you’re not careful.

Use a cast iron skillet or another heavy-bottomed pan that heats up slowly and evenly.

Frequently Asked Questions

1. Do I have to pre-toast the nuts before candying them in a skillet on the stovetop?

No. Making candied nuts in a skillet on the stovetop toasts the nuts at the same time you are candying them.

2. Do nuts need to be activated or soaked before eating them?

No, you don’t need to activate or soak nuts before eating them.

Some people suggest that activating or soaking nuts breaks down some of the proteins, starches, oils and other nutrients, like phytates, making them more digestible.

But scientific research has found no evidence that activating nuts makes the nutrients in nuts any better absorbed by the body.

It has shown though, that the minerals iron, calcium and zinc, are leached out of the nuts during the soaking process.

Stovetop Candied Walnuts & Pecans

2 cup walnut and pecan halves

1/2 cup brown sugar

3 tablespoons butter, unsalted

Melt butter in a medium non-stick skillet over medium heat.

Looking over a Large skillet with melted butter

When butter is melted add nuts and stir to coat with butter.

Looking over skillet with butter coated nuts

Next add brown sugar and stir until well coated, about 2 – 3 minutes.

Looking over skillet with brown sugar and nuts

Remove from heat and spread candied nuts on a piece of parchment paper to cool for at least 10 minutes.

Roasted nuts spread over parchment paper

Store nuts in an airtight container in the fridge or freezer. Nuts can be refrigerated for up to four months and frozen for up to six months.

Bring them back to room temperature before eating to enhance their nutty flavor.

Stovetop Brown Sugar Candied Nuts

Use Your Roasted Nuts With These Recipes & To Top With These Salads.


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Bowl Of High Protein Fruit Mix

Bowl Of High Protein Fruit Mix

According to Healthy Eating – SFGATE, when eating your morning breakfast, your goal is to consume from 55 to 65 grams of carbohydrates.

And this Bowl Of High Protein Fruit Mix has just that. It has:

  • One medium diced apple
  • One medium diced banana
  • One medium diced peach
  • One tablespoon raw honey

All that is mixed with 1/2 teaspoon balsamic vinegar and 1/2 teaspoon coconut sugar. The balsamic is added not only for retarding the fruit from oxidizing, but also adds flavor.

The fruit mix is topped with 30 grams of protein (according to Heath Line – that is your target goal for breakfast). Which includes small curd cottage cheese, almond butter, and sunflower seeds.

For Those Concerned About Calorie Intake

Some of us count our calorie intake, while others do not. But that is okay.

This high protein fruit mix falls within the recommended calories to eat at breakfast.

The bowl is one serving and it contains 1 tablespoon Raw honey which has 64 calories and 1 teaspoon of coconut sugar which has 18 calories.

According to Living Strong, the number of calories you should eat at breakfast depends on your total calorie intake, which typically ranges from 350 to 500 calories.

Therefore, the raw honey and coconut sugar together equal 82 calories. That leaves you between 268 – 418 calories more to consume.

Bowl Of High Protein Fruit Mix

1 medium red or green apple, diced, leave skin on, seeded, cored

1 medium banana, diced

1 medium fresh peach, diced, pit and skin removed

1/2 teaspoon balsamic vinegar

1/2 teaspoon coconut sugar

1 cup small curd cottage cheese

1-2 tablespoons almond butter

1 teaspoon sunflower seeds

1/8 teaspoon Himalayan salt

Add diced fruit, vinegar and coconut sugar to a medium bowl, mix until well incorporated.

To a medium bowl add almond butter, honey, salt and cottage cheese. Mix together until well incorporated.

Serve your Bowl Of High Protein Mix Fruit in a personal serving bowl or cereal bowl. Top the fruit with cottage cheese mixture and sunflower seeds.

Retrieve a spoon from the silverware draw and enjoy.

More Deliciously Yummy breakfast ideas.


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Roasted Sausage with Apples and Butternut Squash

Roasted Sausage with Apples and Butternut Squash

What makes this recipe extra delicious is the caraway seeds. The seeds are aromatic and have a strong flavor that is accompanied by mild earthy and nutty notes.

The seeds are one of the dominant spices featured in several savory dishes of traditional European cuisine.

German cooking employees the caraway seed to flavor everything from German rye bread to stuffed baked pastries either as a dessert or a savory beef and cabbage filling.

Flowers Of The Umbelliferae Family – Seeds Are Harvested & Used For Culinary Purposes

The caraway is a member of the Umbelliferae family, which includes other herbs like parsley, dill, anise, fennel and cumin.

Roasted Sausage with Apples and Butternut Squash

4 large chicken or turkey sausage links, any flavor

2 cups butternut squash, diced

2 green or red apples, sliced (any apple but Delicious)

1cup seedless red grapes

1 small red onion, halved and cut into thick slices

1 tablespoon olive oil

1 teaspoon caraway seeds, crushed

3/4 teaspoon himalayan salt

1/4 teaspoon black pepper

Preheat the oven to 450 degrees.

In a roasting or baking dish combine squash, apples, red grapes, and onion.

Roasted Sausage with Apples and Butternut Squash

Sprinkle with olive oil, crushed caraway seeds, sea salt, black pepper and toss to coat.

Arrange sausages over the top of vegetable – fruit mixture.

Roasted Sausage with Apples and Butternut Squash

Roast until sausage links are browned and cooked through and squash is tender, about 25 to 35 minutes.

Remove baking dish from and let sit 5 minutes. Plate and serve.


Here’s an Asian inspired dish using caraway seeds.


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Purple Sweet Potato Kale Cashew & Chicken Salad

Tossing the warm roasted purple sweet potatoes with fresh baby kale, gently wilts and tenderizes the greens.

This salad is versatile. In place of sweet potatoes, you can use butternut squash, rutabaga, carrots, or parsnips. This heart-healthy salad also pairs well with chicken, fish or beef.


Omit the chicken and try this Oven-Baked Pecan Crusted Salmon or this Cheesy Ground Beef Pasta Skillet – Gluten-freeTo pair with your purple sweet potato salad.


The four main types of purple sweet potatoes consumed in the U.S. are Stokes, Okinawan, Murasaki and Charleston sweet potatoes.

The variety of sweet potato used in this recipe is the Stokes. It has a cream colored center and the skin is deep purple.

Available from late August through late spring, the Stokes have a drier, denser texture, and better-balanced sweetness than their orange counterparts.


Try This Orange Sweet Potato Pilaf with Cranberries and Pecans

Purple Sweet Potato Kale Cashew & Chicken Salad

2 purple sweet potatoes, peeled, diced about 1.5 inch chunks

1 pound (about 3 breasts) chicken breast, boneless, skinless

3 tablespoons olive oil, divided

3 cups baby kale, chopped

3/4 cup whole cashews

1/2 cup Blackberry Fig Balsamic dressing (or your favorite balsamic dressing)

Himalayan salt and black pepper to taste

Preheat oven to 400 degrees

Toss prepared potatoes in a large bowl with 1 tablespoon olive oil, salt and pepper.

Spread chopped potatoes evenly on a baking sheet and place in preheated oven and roast for 20-25 minutes or until potato chunks are tender, but not mushy.

While potatoes are roasting, cut chicken breasts into 1.5 inch chunks.

In a large skillet over medium heat, add 2 tablespoons olive oil. Once heated, add chicken chunks and slow cook, 4-5 minutes, turning meat occasionally, just lightly brown meat, do not over cook.

When chicken and roasted vegetables are done, set aside.

In a large serving bowl add dressing first. Next add roasted vegetables, chicken and cashews. Toss to coat.

Add salt and pepper to taste, is optional.

Plate and serve.

Find more Kale recipes here: Kale For Salads Soups & Side Dish – recipes included.

Find more Sweet Potato recipes here: Sweet Potatoes Powerhouse Of Nutrition – includes recipes.


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