Maple sweet potatoes: 3 medium sweet potatoes, peeled and cut in to 1 inch pieces, 1 cup of water in IP (you can put the potatoes in to a steam basket or just drop them in the water which is what I did); – set the pressure release to sealing; Select steam – set cooking time to 5 minutes at high pressure.
When finished – Quick release; strain the potatoes; add potatoes back to the pot –add 2 Tbsp unsalted butter; 3 Tbsp of dark maple syrup; 1/4 tsp kosher salt; 1/4 tsp ground cinnamon. Using a potato masher – mix this all together
If you want: toast some pecans and sprinkle over the top along with 1/2 tsp orange zest
For a casserole: Put this all in a dish – preheat over to 325 – top with marshmallows. Bake for 25 to 30 minutes until the marshmallows are golden brown on top.
We prefer maple syrup over brown sugar in a sweet potato casserole, and only toasted pecan topping. If you don’t have maple syrup – try brown sugar – the main part of sharing this dish I just made is I used the steam function. The potatoes did not take long, and they were a perfect consistency