- 2 1/2 sweet potatoes
- 1 Cup water
- 3 Tablespoons milk
- 2 Tablespoons coconut oil softened
- 1/4 Cup maple syrup
- 1 Teaspoon pure vanilla extract
- 1 egg beaten
- 1 1/2 Cup pecans toasted and chopped
- 2 Tablespoons coconut oil melted
- 3 Tablespoons maple syrup
- 2 Tablespoons almond flour
- 1/2 Teaspoon ground cinnamon
- 1/8 Teaspoon nutmeg
- 1/8 Teaspoon salt
Peel the sweet potatoes and cut them into pieces.
Place the sweet potatoes in Instant Pot and add water into it.
Close the lid of Instant Pot and set valve to sealing.
Set the Instant Pot to “Manual” at high pressure for 8 minutes, release the pressure quickly through steam vent.
Open the lid and check potatoes by poking a knife into them.
If they are done, drain the liquid from the pot.
Otherwise, cook for 2 more minutes.
Add in remaining ingredients for potato puree.
Mash the potatoes until they are smooth (you can do this by an immersion blender or a potato masher).
If mash is too thick add a little more milk to make it smooth.
Take a large bowl and add ingredients of pecan mixture in it and mix well.
Spread this mixture on the mash potatoes.
Select sauté and cook for 5-10 minutes while stirring occasionally.
Keep the potatoes on keep warm mode until they are to be served.