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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