Ingredients

The following ingredients have 4 Servings
  • 1 cup water
  • 4-5 lbs sweet potatoes or yams (washed clean)
  • 1/2 cup butter
  • 3/4 cup half and half or cream
  • 1 cup brown sugar, light
  • 1 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • dash sea or kosher salt
  • 1 1/3 cups pecans
  • 4 tablespoons butter
  • 1/2 cup sugar
  • 1 teaspoon sea salt

Instruction

  • Pour 1 cup of water into the instant pot.
  • Place 4-5 lbs yams or sweet potatoes cleaned and cut in to 2-3 inch chunks into the Instant Pot.
  • Place the lid on the pot, making sure the seal is in place inside the lid.
  • Turn the lid to the closed position, and make sure the top is set to the "seal" position. Set the timer for 15 minutes on high pressure. 
  • Once the timer has gone off,  let the pressure  naturally release (about 5-10 minutes).
  • Release any remaining steam, remove potatoes carefully. Remove skin.
  • Wash out pan or use another bowl. 
  • Add butter, half and half, brown sugar, vanilla, sea salt and cinnamon and mash with a large spoon or mixer. 
  • Place in two greased pie plates or one 9x13 pan. 
  • Bake at 375 for 30 mins until heated through. 
  • Top with chopped candied pecans before serving.
  • Make pecan topping while sweet potatoes are cooking:Sauté pecans in butter and sugar until caramelized over med-med high heat. Pour onto a greased sheet of foil to cool, then chop on cutting board when cool. Can be made ahead and stored in pantry.