Pressure Cooker Passion

Ingredients

• 4 pounds medium sweet potatoes, peeled
• 3/4 cup chopped pecans
• 1 stick (8 tablespoons) unsalted butter
• 1/3 cup heavy cream
• 1/4 cup pure maple syrup
• 1/2 teaspoon ground cinnamon
• Kosher salt and freshly ground black pepper
• 1/2 cup marshmallow creme, optional

Directions

1. Cut the sweet potatoes into quarters.
2. Turn on the sauté function to Normal then add pecans to toast for 5 – 10 minutes.  Remove pecans when done.
3. Add the butter and cook, stirring, until melted then add cream, maple syrup, cinnamon, 1 tablespoon salt and a large pinch of pepper. Mix together
4. Add the sweet potato pieces and stir to combine.
5. Set to pressure cook on high for 12 minutes when it finishes cooking perform a quick release.
6. Mash or blend potatoes, season with additional salt and pepper as needed.
7. Scoop the sweet potato mash into a large baking dish and use a large spoon to smooth it out into a single layer.
8. Optional – Add marshmallow crème onto in different areas.  I used a tablespoon to get it all over the dish and allow to melt for 1 to 2 minutes, then use a butter knife to create a swirl effect.
9. Top with the pecans.