Honey Butter Glazed Sweet Potatoes

This is an easy recipe that will go down a treat with the whole family!
 

1 Kg Orange Sweet Potatoes 
3 Tbsp Honey 
1 ½ Tbsp Butter  
¼ Cup Roasted Hazelnuts 
2 Tbsp Coriander 
¼ Cup Feta cheese or Goats cheese 
Cooking oil, Salt and Pepper as needed 
 
*Chefs Tip: Add a pinch of smoked chili flakes or 1tsp or Sriracha to your honey butter for an addictively spicy kick.  
 
*Important note: The sweet potatoes used to test this recipe were roughly 6cm in diameter. Larger or smaller sizes will need different cooking times. If your potatoes are slightly underdone, they can either be roasted (if using an oven) or air fried for a little longer, or reset the timer and pressure cook them until soft. 
 
Method: 
 
Prick the sweet potatoes all over with a fork.  
 
Pressure Cook phase: 
Place the steamer insert into the inner pot, add 1 cup of water and place the sweet potatoes on top. Set to Pressure Cook on hHgh for 5 minutes. Once complete, allow a Natural Release for 10 minutes.  
 
While the sweet potatoes cook melt the honey and butter together in the microwave or in a pot on the stove. Set aside until needed.  
 
Release the remaining pressure and when the valve drops, open the lid.  Carefully remove the potatoes and cut them in half lengthways.  
 
Air Fry phase with Duo Crisp or Vortex. 
 
Massage a little cooking oil over the potatoes. Place the sweet potatoes cut side up in the Instant Pot Vortex (or back into your Instant Pot Duo Crisp) and air fry at 200C for 10 minutes. After 10 minutes, spoon over some of your honey butter (reserve roughly half for serving) and return them to the air fryer for 5 minutes. The sweet potatoes should be golden and crisp, however if you like them crispier, simply air fry for a little longer (watch the honey doesn’t burn) 
 
Plate up the glazed sweet potatoes, and drizzle over the remaining honey butter. Add the chopped roasted hazelnuts, fresh coriander and crumble over the cheese. Serve and enjoy! 

For more recipes by Jess, head to this link.