• 2 1/2 pounds sweet potatoes, peeled
  • 2 tablespoons olive oil or avocado oil
  • 1 cup full fat coconut milk, from a can
  • 1 tablespoon chopped fresh thyme
  • 1/2 cup chopped hazelnuts
  • salt and pepper
6 Servings
Cook Time 20 mins
Total Time 20 mins
Course Holiday, Sides
Servings 6 servings


  • Place the wire rack into the instant pot and add water until it comes just below the rack. Add in the sweet potatoes and season with salt and pepper.
  • Cover the instant pot and set to cook on high pressure for 8 minutes. It will take a few minutes to come to pressure.
  • Once finished, allow pressure to naturally reduce for only 3 minutes, then release the pressure.
  • Move the potatoes to a bowl and add in the coconut milk and thyme. Stir to combine.
  • Add the hazelnuts to a dry frying pan and set on high heat. Cook, stirring, for 3 minutes until toasted. Pour over the potatoes and serve.