Instant Pot Sweet Potato Breakfast Bowls with Sausage Gravy

Instant Pot Sweet Potato Breakfast Bowls with Sausage Gravy | PALEO, Whole30

Servings: bowls

Calories: 626kcal

Place a steaming basket or rack in the Instant Pot and add water.
Scrub the sweet potatoes until skins are clean, and place them on top of the steaming rack.
Cover and place vent on the lid to "sealing". Set on "steam" program and set the time for 10 minutes.
When finished, allow the pressure to reduce naturally (can take up to 25 minutes).

Brown the sausage in a skillet over medium heat until crumbled & no longer pink. Transfer the sausage to a separate plate or bowl, leaving the rendered fat in the pan.
Leave your skillet on medium heat, and add the flour to the fat. Mix with a wooden spoon until it thickens to a paste texture.
Add the milk a little at a time, whisking as you pour. Continue whisking as it bubbles & thickens to your liking (this takes longer for the almond milk version).
Once it reaches the thickness you prefer, add salt & plenty of black pepper. Stir the cooked sausage in, and heat through.
Serve hot, scooped over cooked sweet potatoes.

If you don't have an Instant Pot, you can steam the potatoes or bake them in the oven!
To substitute almond for coconut in the gravy, use:
- 1 1/2 cups almond milk (in place of coconut milk)
- 2 Tbsp almond flour (in place of coconut flour)