Ingredients

The following ingredients have 6 Servings
  • 1 cup pecans (coarsely chopped)
  • 2 tbsp maple syrup or honey
  • 1/2 tsp dried rosemary (minced)
  • 2 lbs sweet potatoes (peeled & sliced into thick rounds)
  • 1/2 cup water
  • 2 tbsp butter or coconut oil
  • 1/4 cup whole milk
  • 1 tbsp honey or maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp pure vanilla extract
  • 3/4 tsp salt (divided)
  • Ground black pepper (to taste)

Instruction

  • On any size Instant Pot, press Saute and wait until display says Hot (takes 4-5 minutes).
  • Add pecans and toast until fragrant, stirring occasionally. Takes about 7 minutes.
  • Add rosemary, 1 tbsp maple syrup and stir until well coated. Transfer to a bowl and press Cancel on Instant Pot.
  • Add water, sweet potatoes and 1/4 tsp salt. Liquid will not and should not cover the potatoes.
  • Close the lid, move pressure valve to Sealing and press Pressure Cook on High or Manual for 10 minutes.
  • Release pressure using Quick Release method - turn pressure valve to Venting.
  • Drain sweet potatoes very well.
  • Add butter, milk, maple syrup, cinnamon, vanilla extract, 1/2 tsp salt, pepper and mash until smooth.
  • Transfer sweet potato mixture to square 8 x 8 baking dish, level with spatula and sprinkle with pecan topping.
  • We enjoy it as is OR you can add an egg to the mixture and bake without the topping for 20 minutes at 400 degrees F. Then add the topping.