Ingredients

The following ingredients have 8 Servings
  • 6 sweet potatoes
  • 1 cup water
  • ¾ cup sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs (beaten)
  • ¼ cup butter (melted)
  • 1 cup brown sugar
  • ⅓ cup flour
  • 1 cup pecans (chopped)
  • 3 tablespoons butter (melted)

Instruction

  • Scrub skin of sweet potatoes until clean. Place trivet into Instant Pot and then pour water into the bottom of the pot. Place sweet potatoes on top of trivet.
  • Secure the lid and turn the valve to “seal”.
  • Press the “manual” button and then set the timer for 18 minutes (18 minutes works best for small sweet potatoes. For medium-sized potatoes, set the timer for 22 minutes. For large-sized potatoes, set the timer for 27 minutes).
  • Once the potatoes are finished cooking, move the valve to “venting” to do a quick release.
  • Wait for the pressure valve to lower, then carefully remove lid and use tongs or an oven mitt to remove potatoes from pot.
  • Let potatoes cool for about 5 minutes (they will be VERY hot!).
  • Preheat oven to 350 degrees.
  • Remove skins from potatoes (they should literally fall off when you touch them). Place potatoes in a bowl.
  • Mash potatoes by hand or use a hand mixer to beat until well combined and almost smooth. Add sugar, salt, vanilla, eggs and butter to bowl and mix together with mashed potatoes.
  • Pour mixture into a greased 9x13-inch baking dish.
  • In a small bowl, combine brown sugar, flour, pecans and butter to make topping. Sprinkle topping on top of sweet potato mixture.
  • Bake for 30 minutes or until topping is golden brown and sweet potatoes are heated through completely.