Sweet Potatoes. Fajitas made with crisp, fresh sweet peppers and onion. Using my Instant Pot. These are a few of my favorite things! Combine them all together and you get these Vegan Fajita “Baked” Sweet Potatoes, full of (you guessed it!) peppers and onion and soy curls, cooked with fajita seasonings. Using your Instant Pot to “bake” the potatoes is where the genius lies, because it’s so fast and you don’t have to keep an eye on the oven. Plus these fajita-taters are just as good in the warm months, when you’re not going to want to turn on the oven anyway. These easy-yet-flavorful sweet potatoes make an excellent side or main dish (I used them as a main).
Also the flavor! I’m a fan of choose your own adventure spice mixes, and knowing these fajita soy curls and veggies were going to be paired with a naturally sweet potato, I went hotter than I normally would.
I bet a lot of people have never even considered using their Instant Pot for baking potatoes, but you absolutely can! It’s easy and you can do it with all different types of potatoes. I can’t help it, I love my Instant Pot! I have the Duo 6-qt and couldn’t be happier.
I chose to keep the toppings simple (just a little salt and pepper), but there are soooo many ways you could choose to go with this. To name a few:
- Vegan ranch or sour cream
- Fresh cilantro
- Avocado
- Hot sauce
- Shredded vegan cheese (especially if you put them under the broiler for a few moments before serving!)
You get the idea. And while these aren’t technically “twice baked” because I never put them back in the oven (or, err, in the oven at all, ever), I did scoop out much of the delicious sweet potato insides and mixed that in with the fajita filling, before putting it all back into the potato jacket. This gives it that all-melded-together-creamy-goodness that everyone everywhere loves about twice baked potatoes.
And as I noted above with the potential toppings ideas, you could absolutely throw these under the broiler before serving!
Okay, here’s a close-up of that messy goodness…
What are your favorite baked potato toppings?
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Fajita “Baked” Sweet Potatoes (Instant Pot)
Ingredients
- 2 sweet potatoes scrubbed clean
- 1 cup water
- 1/2 cup dry soy curls
- 3 mini sweet peppers
- 1/2 small sweet onion
- 2 tbsp fajita seasoning homemade or store-bought
- salt to taste
Instructions
- Place the trivet inside your Instant Pot, along with the potatoes and 1 cup water. Lock and seal the lid, and cook at High Pressure for 18 minutes. Allow the pressure to release naturally for 12 minutes, then quickly release any remaining.
- While the sweet potatoes are “baking”, place the soy curls into a bowl of hot water and allow to sit for ~10 minutes. When soft, squeeze all excess water out of them and set aside.
- Slice the peppers into thin circles, then again in halves. Slice the onion into small, similarly sized strips. Heat ~1/4 cup water in a frying pan over medium heat, then add the veggies and the fajita seasoning. Add an additional 1/4 cup water as needed. Cook the veggies (stirring well to coat with the seasoning) 2-3 minutes. Add the soy curls and cook for another 2-3 minutes, until everything is warm and coated.
- When the potatoes are done, use tongs or oven mitts to remove them from the Instant Pot. Still using one or the other to protect your hands (they’re hot!), slice each open at the top and scoop out ~75% of the filling, add that to the pan of fajitas. Stir the sweet potato into the veggie-soy curl mix, taste, and add additional salt as desired. Careful return the filling to the potato jackets.
- Add any additional toppings before serving.
Notes
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