Step 1

Wash and scrub sweet potatoes.

Step 2

Add 1 cup of water to the pressure cooker pot and place a steamer basket inside.  Stack potatoes inside, making sure the potatoes aren’t sitting in the water.

Step 3

Secure the lid and turn pressure release knob to a sealed position.

Step 4

Cook at high pressure for 25 minutes.

Step 5

When cooking is complete, use a quick release.

Step 6

Poke the potatoes with a fork.  It should slide through the potato very easily.  Pressure cook for another 5 minutes if they are still firm.

Step 7

Place potatoes on a plate to cool a bit before peeling, if needed.

Step 8

Slip the peel off (it should pull right off) and place the potatoes in a food processor.

Step 9

Add butter, milk, rosemary, garlic, ginger, salt, and black pepper.  Process until completely smooth, scraping it down once or twice.  Add extra milk if needed.

Step 10

Scoop potatoes into a serving bowl and garnish with a sprinkle of chopped Sweet and Spicy Pecans.  Serve hot.

Step 11

Preheat oven to 350°F and line a baking sheet with nonstick foil or parchment paper.

Step 12

Place pecans in a bowl.  Drizzle with melted butter and maple syrup and toss to coat.

Step 13

Sprinkle nuts with salt, cayenne pepper, and cinnamon and again toss to coat.

Step 14

Spread nuts on to baking sheet in a single layer.  Bake for 15-20 minutes until golden brown.  Watch closely and toss them with a spatula every 5 minutes or so to prevent burning.

Step 15

Remove from oven and set the pan on a cooling rack.  The nuts will get crispier as they cool.