Instructions

1. On any size Instant Pot, press Saute and wait until display says Hot (takes 4-5 minutes).
2. Add pecans and toast until fragrant, stirring occasionally. Takes about 7 minutes.
3. Add rosemary, 1 tbsp maple syrup and stir until well coated. Transfer to a bowl and press Cancel on Instant Pot.
4. Add water, sweet potatoes, water and 1/4 tsp salt. Liquid will not and should not cover the potatoes.
5. Close the lid, move pressure valve to Sealing and press Pressure Cook on High or Manual for 10 minutes.
6. Release pressure using Quick Release method – turn pressure valve to Venting.
7. Drain sweet potatoes very well.
8. Add butter, milk, maple syrup, cinnamon, vanilla extract, 1/2 tsp salt, pepper and mash until smooth.
9. Transfer sweet potato mixture to square 8 x 8 baking dish, level with spatula and sprinkle with pecan topping.
10. We enjoy it as is OR you can add an egg to the mixture and bake without the topping for 20 minutes at 400 degrees F. Then add the topping.

Store: Refrigerate leftovers in an airtight container for up to 3 days.

Freeze: Freeze in an airtight container for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight. Warm up in the oven at 350 degrees F for 15-20 minutes.

Make Ahead: Refrigerate peeled and cubed potatoes in a bowl with cold water for up to 2 days. Cook as per recipe. Or prepare entire mash and refrigerate and store candied pecans in a dry place, then assemble and warm up in the oven.