Ingredients,: 3 large sweet potatoes, about 2 1/2 to 3 lbs.
1/2 cup brown sugar
2 tablespoons butter, melted
1/2 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 egg
2 tablespoons heavy cream
1 tablespoon butter, melted
1/3 cup brown sugar
1 tablespoon flour
1/3 cup pecans, chopped
1 cup Mini marshmallows
Instructions:
Peel and cut sweet potatoes in half lengthwise and cut into 1/4-inch slices. Put a steamer basket in the pressure cooker pot.
Add 1 cup water and the sliced potatoes. Lock lid in place, select High Pressure and 10 minutes cook time and start. When timer beeps, do a QR. When the pressure is released, carefully remove the lid. You can also place potatoes on the rack and set pot to high pressure for 25 minutes and do a QR. They will peel very easily.
Place sweet potatoes in a mixing bowl and add brown sugar, butter, vanilla, cinnamon, and nutmeg and beat with an electric mixer until smooth. Add egg and cream, mix well. Pour into greased 1 1/2 quart oven safe casserole dish or 7x3-inch cake pan.
TOPPING:
Mix together butter, brown sugar, flour and nuts with a fork; sprinkle over top of casserole. Put the trivet in the pressure cooker pot. Add 1 cup water and the casserole dish on the trivet*. Lock lid in place, and cook on high pressure for 15 minutes. When timer beeps, turn off pressure cooker and do a quick pressure release. When the pressure is released, carefully remove the lid. Add Marshmallows and place in air fryer or oven just to brown.
Enjoy,
Keith Tant ,LLC
Kookingwithkeith.com
