Creamy baked sweet potatoes topped with a maple browned butter pecan sauce are the perfect side dish for all your holiday celebrations. And, these Holiday Sweet Potatoes will be a big hit with your family.
This recipe is easily doubled; simply use the servings slider to easily adjust the ingredient amounts.
Place the butter pieces in a small heavy bottomed saucepan over medium heat, and melt butter, stirring frequently.
Add the chopped pecans, and continue to cook, about 5 minutes. Watch carefully as lightly browned specks begin to form at the bottom of the pan, and the butter will begin to get fragrant. Keep your eye on it while it’s cooking; it’s easy to go from browned to burned.
Remove from heat and carefully add maple syrup and salt, mixture will bubble up quite a bit when you add the syrup. Set pecan sauce aside.
Prepare sweet potatoes:
Rinse and scrub the sweet potatoes with a brush until clean.
Prepare the sweet potatoes, oven method:
Preheat the oven to 425° F.
Pierce the sweet potatoes a few times using a fork, and drizzle lightly with oil.
Loosely wrap the sweet potatoes in aluminum foil, and place the wrapped sweet potatoes directly on the oven rack. Bake for 65 minutes, or until tender when pierced with a fork.
Prepare the sweet potatoes, pressure cooker method:
Add 1cup water to the pressure cooker. Place the steaming trivet on the bottom of the pressure cooker insert, and lay the sweet potatoes on top of the trivet.
Secure the lid onto the pressure cooker, and turn the valve to lock the seal.
Use manual mode and set on pressure cook, high, for 18 minutes.
Allow the device to depressurize "natural release" (do nothing after the cooking time goes off - the Instant Pot will automatically go to Warm and pressure will slowly release naturally). This takes about 10-15 minutes. Pressure valve will lower.
Carefully remove the lid, and check for doneness by piercing with a fork.
To serve:
Cut cooked sweet potatoes in half, lengthwise, and fluff up the insides with a fork.
Divide browned butter maple pecan sauce into fourths, and spoon over the top of each sweet potato half. Serve warm.