Description

Sweet potatoes are steamed quickly in the Instant Pot and then mashed with brown sugar, vanilla and cream. They are then baked under a layer of toasted marshmallows and crunchy pecans for the ultimate holiday side dish.

Ingredients

Scale

2 pounds sweet potatoes
2 Tbsp butter
2 Tbsp brown sugar
Pinch of kosher salt
1/4 tsp cinnamon
1/4 tsp vanilla
1 egg
1/4 cup heavy cream
1/4 cup chopped pecans
1 cup mini marshmallows

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Instructions

Peel and cut sweet potatoes into 2 inch slices. Pour 1 ½ cups water into bottom of Instant Pot. Place a trivet or steamer basket into the pot. Add the sweet potatoes on top.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 8 minutes. When time is up move valve to venting. Remove the lid.
Heat oven to 375° F.
Drain water. Add sweet potatoes into empty Instant Pot liner. Mash the potatoes and stir in the butter, brown sugar, salt, cinnamon and vanilla.
In a bowl whisk the egg and cream together. Stir it into the sweet potatoes.
Bake the sweet potatoes in the oven (you can add the stainless steel liner directly into your oven) for 35 minutes.
Sprinkle the pecans and marshmallows on top and bake for 5 more minutes until marshmallows are puffed and browned.
Serve and enjoy!

Notes

Other methods of cooking this recipe: Slow Cooker: Cook the sweet potatoes with ½ cup water on high for 3 hours, mash and mix, then transfer to the oven for browning. Stovetop and oven: Steam the sweet potatoes in a covered pot, then mash and bake as directed.

Category: Side
Method: Instant Pot and Oven