5-6 medium Sweet Potatoes, peeled and cut into 1-inch pieces (orange flesh)
1 cup Water
1 stick Salted Butter
1/2 cup Brown Sugar, packed firmly
1/2 teaspoon Salt
1/2 teaspoon Ground Cinnamon
1/4 cup Pecans, chopped
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.
For softer more “mashed” like sweet potatoes let the pot come to natural pressure (about 10 minutes) after cook. Mix and mash more then instructed above before serving.