5medium size orange flesh sweet potatoespeeled and cut into 1-inch pieces
1stick salted butter
½cupbrown sugarpacked firm
In a 6-quart Instant Pot, place the peeled, rinsed, and chopped sweet potatoes in the pot. Fill with 1 cup of water. Set the Instant Pot to "manual" pressure for 2 minutes. Once the timer goes off, carefully, release the pressure.
Drain the potatoes and set to the side.
Place the pot back in base. Turn the Instant Pot to "saute" mode. Melt the stick of butter. Then add in the brown sugar, salt, and ground cinnamon. Mix well until everything is about incorporated (about 2 minutes). Mix in the chopped pecans.
Turn the Instant Pot off, carefully add the sweet potatoes back to the Instant Pot. Fold the caramel mixture into the potatoes. Let stay on "warm" setting until ready to serve.
Topping - If you like the marshmallow topping on your sweet potato casserole you can pour the mashed sweet potatoes in an oven safe dish. Top with marshmallows and broil until golden in color.
Make-Ahead - You can make this dish ahead of time and then reheat before serving. Pro tip: Cool the potatoes in the Instant Pot place plastic wrap on top and refrigerate. The next day, take out the Instant Pot remove the plastic wrap and set on warm setting for one hour to reheat.