3-4 sweet potatoes cubed large, enough to fill basket in IP
1/3 cup orange juice
1 can pineapple rings (do not discard juice)
1/2 cup roughly ground millet flour
1/4 cup date sugar
10 dates cut fine
1 tsp cinnamon
1/2 tsp salt
1/3 cup almond butter
1/4 cup nuts
Maple syrup drizzled on top before going in oven

3 -4 sweet potatoes cubed large, enough to fill basket in IP 1/3 cup orange juice 1 can pineapple rings (do not discard juice) 1/2 cup roughly ground millet flour 1/4 cup date sugar 10 dates cut fine 1 tsp cinnamon 1/2 tsp salt 1/3 cup almond butter 1/4 cup nuts

Steam sweet potatoes in IP for 10-12 minutes. In a large baking dish dump the steamed sweet potato, pour over orange juice and top with pineapple rings. Combine millet, date sugar, dates, cinnamon, salt almond butter and nuts in a bowl. Use a knife to cut the almond butter and combine well. Pour over pineapple rings. With the remaining juice from pineapple rings, gently pour some of the juice over the nut mixture to moisten the flour and any additional put in the corner of the pan. Bake at 350 degrees for 30 minutes.