Instant Pot® Sweet Potato Bake

Ingredients

• 6 sweet potatoes, peeled and chunked
• ½ cup water
• 2 tablespoons heavy cream
• 2 tablespoons brown sugar, or more to taste
• ½ teaspoon pumpkin pie spice
• ½ teaspoon salt, or to taste
• Optional Topping:
• 1 ½ teaspoons butter (Optional)
• ½ teaspoon chipotle powder (Optional)
• ¼ teaspoon ground cinnamon (Optional)

Step 1

Place the steam rack inside your Instant Pot and pour in a cup of water. Arrange the sweet potatoes on the rack, then close and lock the lid. Set the pressure cooker to high and cook for 10 minutes. It’ll take about 10 minutes for the pressure to build before the timer starts.

Step 2

Once the cooking time is up, carefully release the pressure using the quick-release method, following your Instant Pot’s instructions—it usually takes around 5 minutes. Open the lid, take out the sweet potatoes along with the rack, and drain any leftover water from the pot. Put the sweet potatoes back in the pot.

Step 3

Add butter, raspberry-chipotle sauce, cream, brown sugar, pumpkin pie spice, and a pinch of salt to the sweet potatoes. Mash everything together until smooth and creamy, using a potato masher or an immersion blender if you have one.

Step 4

In a small skillet, melt some butter over medium heat. Toss in the pecans along with chipotle powder and cinnamon. Cook for about a minute and a half, stirring often, until the pecans are toasted and fragrant. Sprinkle the spiced pecans over the mashed sweet potatoes before serving.