Ingredients
Scale
- 2 large sweet potatoes
- 1 cup water
- 8 slices bacon (turkey or pork), chopped
- 1 tablespoon olive oil (affiliate)
- 1 shallot, minced
- 1 clove garlic, minced
- 2 cups chopped spinach
- 1/2 cup chopped artichokes (I used frozen grilled artichokes)
- 1/4 cup sour cream
- 1/4 cup plain greek yogurt
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded monterey jack cheese
- 1/4 cup chopped green onions
Instructions
- Poke sweet potatoes with a fork and place in pressure cooker on top of trivet.
- Pour water into pressure cooker and place lid on top.
- Set to high pressure for 22 minutes and do a quick release when the time is up.
- While potatoes are cooking, fry bacon in large skillet until crisp then set aside.
- Add olive oil to skillet and add minced shallot and garlic. Cook on medium heat for 2 minutes.
- Add in chopped spinach and artichokes. Cook until spinach is wilted, about 5 minutes.
- When sweet potatoes are done cooking, cut in half lengthwise and scoop out center flesh.
- In small mixing bowl, combine sweet potato flesh, sour cream, greek yogurt, half of cooked bacon bits and spices. Mash and stir to combine.
- Preheat oven to 375 degrees and place sweet potato skins on greased baking sheet.
- Scoop mashed sweet potato mixture back into the skins and place into oven.
- Bake for 15 minutes and then top with shredded cheese and broil for 5 minutes until cheese is melted and bubbly.
- Remove from oven and sprinkle with remaining bacon bits and green onions.
- Prep Time: 20 mins
- Cook Time: 20 mins