Instant Pot Mashed Sweet Potatoes with Candied Pecans is the perfect seasonal side dish to serve at your holiday gatherings! Quick, easy, rich in flavor, and topped with a bit of sweet crunchiness, you can have this dish ready in half the time as the traditional version.
Pour 1 cup of water into the instant pot.
Place 4-5 lbs yams or sweet potatoes cleaned and cut in to 2-3 inch chunks into the Instant Pot.
Place the lid on the pot, making sure the seal is in place inside the lid.
Turn the lid to the closed position, and make sure the top is set to the "seal" position. Set the timer for 15 minutes on high pressure.
Once the timer has gone off, let the pressure naturally release (about 5-10 minutes).
Release any remaining steam, remove potatoes carefully. Remove skin.
Wash out pan or use another bowl.
Add butter, half and half, brown sugar, vanilla, sea salt and cinnamon and mash with a large spoon or mixer.
Place in two greased pie plates or one 9x13 pan.
Bake at 375 for 30 mins until heated through.
Top with chopped candied pecans before serving.
Make pecan topping while sweet potatoes are cooking:
Sauté pecans in butter and sugar until caramelized over med-med high heat. Pour onto a greased sheet of foil to cool, then chop on cutting board when cool. Can be made ahead and stored in pantry.