This comforting dish is a quick and easy way to enjoy tender, flavorful sweet potatoes with minimal effort. Perfect for busy weeknights or cozy gatherings, it’s a delicious side that everyone will love.
Start by placing 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.
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.
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.
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.
- Be sure to cut the sweet potatoes into even pieces for uniform cooking.
- Use a quick release on the Instant Pot to prevent overcooking.
- Add a pinch of cinnamon or nutmeg for extra warmth and flavor.
This dish is a quick and easy way to enjoy the natural sweetness of sweet potatoes. It’s creamy, comforting, and perfect for busy weeknights. Using the Instant Pot makes cooking faster and keeps the potatoes tender without drying them out.
Serve this bake as a hearty side alongside roasted chicken or pork. It also pairs well with a fresh green salad for a lighter meal. For a cozy touch, top with a dollop of Greek yogurt or a sprinkle of toasted pecans.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven to maintain the creamy texture. This dish can also be frozen for up to 2 months; thaw overnight before reheating.
