PROGRAM Pressure Cook

PRESSURE High

RELEASE Quick

3 small beets

3 medium sweet potatoes

2 tbsp Homemade Greek Yogurt or low-fat Greek yogurt

¹⁄₂ tsp kosher salt

Pinch red pepper flakes

2 cups fresh baby spinach

¹⁄₃ cup crumbled feta cheese

1. Place the steam rack in the inner pot. Add 1 cup water, and then add the beets.

2. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 15 minutes. When the cook time is complete, quick release the pressure.

3. Transfer the cooked beets to a cutting board and allow to cool slightly. Once the beets are cool enough to handle, peel, dice, and set aside.

4. Carefully remove the inner pot from the base, drain, and wipe clean Return the inner pot to the base, place the steam rack back in the pot, and add 1 cup water. Using a fork, pierce the skin of each sweet potato, and then place the potatoes in the pot.

5. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 15 minutes. When the cook time is complete, quick release the pressure.

6. Transfer the cooked sweet potatoes to a cutting board and allow to cool slightly. Once the potatoes are cool enough to handle, cut each in half lengthwise and use a spoon to scoop out the flesh. Transfer the skins to a serving platter, and set aside. Transfer the flesh to medium bowl. Add the Greek yogurt, kosher salt, red pepper flakes, and spinach to the bowl. Mix well.

7. Fill each skin with equal amounts of the filling, then top each with the chopped beets and a spoonful of the feta. Serve warm.

Loaded Sweet Potato Skins