INSTANT SWEET POTATOES RECIPES

Steps:

• In 6-quart Instant Pot® insert, add potatoes and water. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 3 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release remaining pressure.
• Remove potatoes to strainer, and drain liquid. Select SAUTE; adjust to LESS. Add butter; stir occasionally 1 to 2 minutes to melt and coat bottom of pot. Stir in brown sugar, salt and cinnamon; cook and stir 2 to 4 minutes or until mixture is smooth and bubbly.
• Add pecans and potatoes to pot; gently stir 1 to 2 minutes or until glazed and hot. Transfer to serving dish to serve.

Steps:

• Cut the sweet potatoes in half lengthwise, then crosswise into 1-inch pieces. Set aside.
• Turn a 6-quart Instant Pot® to the normal saute setting. When the pot is hot, add the pecans and cook, stirring constantly, until toasted and slightly darkened in spots, 6 to 8 minutes. Remove to a bowl and reserve. 
• Add the butter and cook, stirring, until melted, 1 to 2 minutes. Stir in the cream, maple syrup, cinnamon, 1 tablespoon salt and a large pinch of pepper. Add the sweet potato pieces and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 12 minutes.
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Use a potato masher to mash the potatoes for a rustic mash or use an immersion blender for smoother mashed potatoes. Season with additional salt and pepper as needed.
• Scoop the sweet potato mash into a large baking dish and use a large spoon to smooth it out into a single layer. If desired, scoop tablespoons of marshmallow creme onto the potatoes and allow to melt for 1 to 2 minutes, then use a butter knife to create a swirl effect. Top with the pecans.